Bourbon Pecan Pie
A glossy, gooey pecan pie deepened with a splash of bourbon and toasted pecan halves arranged in a tidy spiral crust.

This pecan pie leans into the nutty bitterness of well-toasted pecans instead of drowning them in straight sugar, with bourbon adding warmth that lingers on the finish. It's the pie that disappears first off any dessert table, so plan to bake two.
Ingredients
- 1 unbaked 9-inch pie crust
- 1 1/2 cups pecan halves, toasted
- 3 large eggs
- 3/4 cup granulated sugar
- 3/4 cup light corn syrup
- 3 tablespoons unsalted butter, melted
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
Instructions
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1
Prep the crustPreheat the oven to 350°F and fit the pie crust into a 9-inch pie plate, crimping the edges and chilling while you make the filling.
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2
Toast the pecansSpread the pecans on a baking sheet and toast for 6-8 minutes until fragrant, then let cool slightly.
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3
Whisk the fillingIn a large bowl, whisk together the eggs, sugar, corn syrup, melted butter, bourbon, vanilla, salt, and cinnamon until smooth.
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4
Assemble the pieScatter the toasted pecans evenly over the crust, then slowly pour the filling over top, letting the pecans float up naturally.
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5
Bake until setBake for 50-55 minutes, tenting the edges with foil after 25 minutes, until the center jiggles only slightly when nudged.
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6
Cool fully before slicingCool the pie on a wire rack for at least 3 hours to allow the filling to fully set before cutting.
Underbaking is the biggest risk with pecan pie, so trust a slight center jiggle over a fully firm one, since it will continue to set as it cools.
Cover and store at room temperature up to 2 days or refrigerate up to 5 days; serve slightly warmed or at room temperature.
Frequently Asked Questions
Nutrition
Per serving. Values are estimates.