Bourbon Pecan Pie
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Bourbon Pecan Pie
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This easy Southern bourbon pecan pie recipe is nutty and caramelized, with the perfect gooey filling and crisp topping. A show-stopper!
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Ingredients
- 2 cups pecan halves about 8 ounces, divided
- 1 unbaked pie crust
- 6 tablespoons unsalted butter melted and cooled
- 3 large eggs at room temperature
- ¾ cup pure maple syrup
- ½ cup light brown sugar
- 2 ½ tablespoons bourbon
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 2 tablespoons all-purpose flour
- flaky salt such as Maldon or fleur de sel
- whipped cream or vanilla ice cream optional for serving
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Instructions
- On a lightly floured work surface, roll out the dough into a 12-inch circle—to roll, always start in the center of the dough and work outward. Transfer to a regular (not deep dish) 9-inch pie plate. Tuck any overhang under itself and flute the edges as desired (or keep it simple and press the crust all the way around with the tines of a fork. Poke holes in the crust's bottom and sides with a fork. Refrigerate for at least 30 minutes, or cover and refrigerate for up to 3 days.
- Toast the pecans: Preheat the oven to 350°F. Spread the pecan halves onto an ungreased baking sheet. Bake until they smell deliciously toasty, about 10 minutes, stirring partway through. Transfer to a cutting board. Set aside 1 cup for topping the pie, then roughly chop the rest.
- When ready to bake, preheat the oven to 375°F and place a rack in the center of the oven. Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Bake for 25 minutes, until just set. Carefully remove pie weights and return the crust to the oven for 5 to 10 more minutes, until lightly golden. (At this point, you cannot cook the beans, but you can save them for a future pie). Set the crust aside to cool
- In a large bowl, whisk together the melted and cooled butter, the eggs, maple syrup, brown sugar, bourbon, vanilla, and kosher salt, until the mixture is smooth and uniform. Stir in the flour. Once it's evenly incorporated, stir in the chopped portion of the pecans.
- Gently pour the filling into the crust, then arrange the reserved pecan halves on top in a concentric circle. Lightly press the pecans into the filling. Sprinkle with a good pinch of flaky salt.
- Bake bourbon pecan pie until the crust is golden brown and the filling is just set and a tiny bit jiggly in the very center, about 35 to 45 minutes—an easy way to check is with an instant read thermometer; when pecan pie filling registers 200°F, it's done. If the top starts browning too quickly, tent it with aluminum foil for the remainder of the cooking time. Place the pan on a wire rack and let cool completely before serving with whipped cream or ice cream.
Notes
- TO STORE: Cover the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- TO REHEAT: You can serve bourbon pecan pie chilled or set it on the counter and let it come to room temperature.
- TO FREEZE: Wrap the pie tightly with plastic wrap and then foil, or transfer leftovers to an airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.
- TO STORE: Cover the pie in the pan or transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- TO REHEAT: You can serve bourbon pecan pie chilled or set it on the counter and let it come to room temperature.
- TO FREEZE: Wrap the pie tightly with plastic wrap and then foil, or transfer leftovers to an airtight container. Freeze for up to 2 months and thaw in the refrigerator overnight before serving.
Nutrition Information
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Serving
1(of 8)
Calories
523kcal
(26%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
15g
Trans Fat
0.3g
Cholesterol
84mg
(28%)
Potassium
238mg
(7%)
Fiber
3g
(12%)
Sugar
33g
(66%)
Vitamin A
366IU
(7%)
Vitamin C
0.3mg
(0%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 523 kcal
% Daily Value*
| Serving | 1(of 8) | |
| Calories | 523kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 84mg | 28% |
| Potassium | 238mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 33g | 66% |
| Vitamin A | 366IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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