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–+ servings

Easy Bourbon Pecan Pie

A classic bourbon pecan pie with a rich, gooey pecan filling and an easy homemade crust you press straight into the pie dish.
Marina Sestan
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Serving Size 8 slices

Ingredients

For the crust

  • 2 ½ cups all-purpose flour [300 g]
  • 1 cup unsalted butter [226 g], cut into pieces
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ⅓ to ½ cup water [80 to 120 g], add gradually

For the bourbon pecan filling

  • ¼ cup unsalted butter [57 g]
  • 1 cup granulated sugar [200 g]
  • 1 cup corn syrup [340 g]
  • 3 large eggs
  • ¼ cup bourbon [60 g]
  • 1 teaspoon vanilla extract
  • Dash of salt
  • 1 ½ cups pecan halves [165 g]

Instructions

  • Preheat the oven to 325 degrees F.
  • Make the crust. In the bowl of a stand mixer, combine the flour, butter, salt, and sugar. Mix on low with the paddle attachment for 2 to 3 minutes, until crumbly and the butter is worked through in coarse pieces.
    Flour, butter, salt, and sugar in a mixer bowl beside the finished no-roll pie crust dough.
  • Add the water in small splashes, mixing just until the dough holds together. Start with 1/3 cup and add more only if the dough needs it.
  • Press the crust evenly into the bottom and sides of a 9.5-inch pie dish. Freeze while you make the filling.
    Homemade no-roll pie crust pressed into a white pie dish.
  • Make the filling. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil over medium heat and cook for 3 to 5 minutes, until the sugar dissolves. Let it cool slightly.
  • In a medium bowl, whisk the eggs, bourbon, vanilla, and salt. Slowly pour in the warm corn syrup mixture while whisking constantly so the eggs do not scramble.
  • Stir in the pecans, then pour the filling into the chilled crust.
    Pecans stirred into bourbon pie filling beside the filling poured into the chilled crust.
  • Bake for 55 to 60 minutes, until the edges are set and the center still has a small, gentle jiggle when tapped.
    Finished bourbon pecan pie cooling after baking.
  • Cool to room temperature, then refrigerate until ready to serve. Chill before slicing for cleaner pieces.
    Slice of bourbon pecan pie served on a plate with cinnamon and bourbon in the background.

Notes

  • Add the water slowly. The crust should hold together without feeling wet or sticky.
  • Press the crust to an even thickness so the edges and base bake at the same pace.
  • Let the cooked sugar mixture cool briefly before whisking it into the eggs.
  • Cover and refrigerate leftovers for up to 3 days.
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