Bourbon Pecan Pie

Double the Love, Double the Bourbon: My Gooey Bourbon Pecan Pie (Double Batch!)

Hey friends, Wyatt Porter here! Pull up a stool and grab a coffee (or hey, maybe a splash of that bourbon we’re about to use!). Is there anything that shouts “gather ’round” louder than a deep-dish pecan pie fresh from the oven? That caramelized pecan aroma weaving through the house? Pure magic. But here’s the thing – one pie? That’s playing it safe. When you’re feeding a crowd of your favorite people, or just want glorious leftovers (trust me, you will!), one pie feels like teasing. That’s why we’re going BIG today with a Double Batch Bourbon Pecan Pie.

Picture this: a filling that’s gloriously rich and gooey, packed with toasted pecans that give that perfect satisfying crunch in every single bite. And then… that warm, mellow hum of bourbon weaving through it all. It’s not about getting tipsy off dessert (though, no judgment!), it’s about that incredible depth of flavor bourbon brings – a little smoky, a little sweet, a whole lotta delicious. It cuts through the sweetness and makes this pie feel sophisticated, yet utterly comforting. Think less “holiday obligation pie,” more “center-of-the-table showstopper that’ll have everyone asking for your secret.”

Whether it’s Thanksgiving, Friendsgiving, a potluck hero moment, or just a Tuesday where you deserve something spectacular, this double batch is your golden ticket. No fancy culinary degrees required here, just good ingredients, a bit of patience (mostly for cooling – the hardest part!), and that shared joy that comes from baking something truly special to pass around the table. So, dust off those pie plates, preheat that oven, and let’s make some memories (and two incredible pies!). Ready? Let’s bake!

Pecans, Papa Joe, and a Happy “Oops”

Bourbon Pecan Pie

Print Recipe

Rich, nutty, and infused with a smooth kick of bourbon, this Bourbon Pecan Pie is a Southern classic with an extra splash of warmth. With a gooey, buttery filling and crunchy pecans in every bite, it’s a show-stopping dessert that’s as simple as it is unforgettable.

• Author: Wyatt Porter
• Prep Time: 15 min
• Cook Time: 55 min
• Total Time: 1 hr 10 min
• Yield: 8 1x

Ingredients

Scale 1x2x3x

1 prepared unbaked pie crust (9-inch)
• 3 large eggs
• 1 cup light corn syrup
• 1 cup granulated sugar
• 2 tbsp butter, melted and slightly cooled
• 1 tsp vanilla extract
• 2 tbsp bourbon whiskey
• 1½ cups coarsely chopped pecans

Instructions

Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie plate.

In a large bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla, and bourbon until smooth.

Stir in chopped pecans.

Pour mixture into the unbaked pie crust.

Bake for 50–60 minutes, or until center is set and a knife inserted comes out mostly clean.

Let cool completely before slicing—filling will set more as it cools. Serve as-is or with whipped cream.

Nutrition

• Calories: 480
• Sugar: 42g
• Fat: 24g
• Carbohydrates: 60g
• Protein: 5g

This pie? Man, it takes me straight back to my Grandpa Joe’s farmhouse kitchen, specifically one slightly chaotic Thanksgiving when I was maybe 15. Papa Joe was the undisputed pie king of our family, his classic pecan pie legendary. That year, feeling ambitious (and maybe a little cocky), I decided to “help” by making the filling. Papa Joe stepped out to check the smoker, and there I was, whisking away. I spotted his special bottle of “cooking bourbon” – the good stuff he saved for glazes. In my teen wisdom, I thought, “More is better, right?” Let’s just say I doubled what his recipe called for.

When Papa Joe came back in, took one whiff of the filling bowl, and raised an eyebrow, my heart sank. “Well, son,” he chuckled, a slow grin spreading, “looks like we’re makin’ an *adventure* pie this year.” We baked it anyway. That pie emerged bubbling, smelling unlike any pecan pie before it – deeper, warmer, somehow *more*. The adults took tentative bites, then wide-eyed seconds. The subtle kick, the way the bourbon melded with the molasses notes in the brown sugar… it was a revelation! That happy accident became our new tradition, the “Bourbon Pecan.” Papa Joe just winked and said, “Sometimes the best recipes start with a little bravery… or a heavy pour.” Making this double batch always feels like carrying on that spirit – a little bold, a little sweet, and meant for sharing big, belly laughs (and even bigger slices).

Gather Your Goodies: What You’ll Need (and Why!)

Here’s the lineup for our magnificent double batch. Don’t sweat it – we’re keeping it real with mostly pantry staples, plus that star bourbon! Remember, using room temp ingredients where noted helps everything blend smoothly.

• 2 unbaked 9-inch deep-dish pie crusts (homemade or store-bought), chilled: Deep-dish is non-negotiable for this generous filling! Chilled crusts prevent shrinking and soggy bottoms. Homemade is lovely, but a good quality store-bought (like Pillsbury refrigerated) works beautifully in a pinch – we’re about flavor, not fuss!
• 10 tbsp unsalted butter: Our rich, toasty base. Unsalted lets us control the salt level perfectly. If you only have salted, just reduce the added salt in the filling by about 1/4 tsp per pie.
• 1 ⅓ cups packed dark brown sugar: Pack it in! Dark brown brings deeper molasses notes than light brown, adding incredible caramel complexity. This is key for that signature depth.
• 1 ⅓ cups light corn syrup: The classic pecan pie sweetener that ensures that perfect, smooth gooeyness. Don’t sub dark corn syrup here – it overpowers.
• 1 cup golden syrup (like Lyle’s or King): My secret weapon! Golden syrup (find it near corn syrup or int’l foods) has a unique buttery, almost honey-like flavor that elevates the filling beyond the ordinary. If you absolutely can’t find it, use an extra 1/2 cup light corn syrup and 1/2 cup pure maple syrup.
• 6 large eggs, room temperature: Essential for structure and that custardy set. ROOM TEMP is crucial! Cold eggs can cause the melted butter/sugar mix to seize up. Place them in warm water for 10 mins if you forgot.
• 4 tbsp bourbon: The soul of the pie! Use a bourbon you enjoy sipping neat or in an old fashioned – mid-shelf is perfect (think Maker’s Mark, Woodford Reserve, Four Roses). The alcohol mostly bakes out, leaving incredible flavor. This is *not* the place for “cooking whiskey.”
• 2 tsp pure vanilla extract: Pure extract only! It rounds out all the flavors beautifully. Imitation just won’t cut it for this star.
• 1 tsp salt: Balances all that sweetness and makes the flavors pop. Diamond Crystal kosher salt is my go-to; if using table salt, reduce to 3/4 tsp.
• 5 cups pecan halves (coarsely chopped, reserve 16–20 whole pecans for garnish): Toast them first! Spread on a baking sheet at 350°F for 7-10 mins until fragrant – it intensifies their flavor *dramatically*. Chop most for even distribution, but save those pretty halves for the top.
• Beaten egg, milk, or cream (for brushing crust edges): Gives the crust that gorgeous, shiny golden-brown finish. An egg wash (1 egg beaten with 1 tbsp water) gives the deepest color, but milk or cream works fine.
• Unsweetened whipped cream or vanilla ice cream (optional, for serving): Highly recommended! The cool, creamy contrast against the warm, rich pie is heavenly. Unsweetened whipped cream lets the pie shine.

Let’s Bake This Beauty: Step-by-Step with Wyatt’s Tips

Alright, team! Time to transform these ingredients into pecan pie perfection. Read through once, then dive in. I’ve sprinkled in my favorite hacks and watch-outs.

1. Preheat & Prep Crusts: Fire up that oven to 350°F (175°C). While it heats, gently fit your chilled pie crusts into two 9-inch deep-dish pie plates. Crimp the edges however you like – a simple fork press or fancy flutes. Pop them back in the fridge immediately. Wyatt’s Tip: Cold crust is your best defense against shrinkage during baking! If you have pie weights/dried beans, you *could* blind bake for 10 mins for extra crispness, but it’s not essential here.
2. Melt & Mix the Syrup Base: Grab a medium saucepan. Melt the butter over medium heat. Once melted, whisk in the dark brown sugar, light corn syrup, and golden syrup. Keep whisking until it’s smooth and just starts to bubble gently around the edges (about 3-4 minutes). Wyatt’s Tip: Don’t let it boil furiously – we’re just dissolving the sugar, not making candy! Remove it from the heat and let it cool for a solid 10-15 minutes. Why? If it’s too hot, it’ll scramble the eggs when we add them next. Patience pays off!
3. Whisk Eggs & Flavorings: In a large bowl (I mean LARGE – this filling expands!), whisk the room temperature eggs like you mean it until they’re well blended and a bit frothy. Whisk in the bourbon, vanilla extract, and salt. Wyatt’s Tip: This is where the magic starts! That vanilla-bourbon aroma? Divine.
4. Combine Filling: Now, the crucial step! Slowly, slowly, drizzle the warm (not hot!) syrup mixture into the egg mixture while whisking CONSTANTLY. I can’t stress this enough – gradual addition and constant whisking prevent the eggs from curdling. Keep whisking until it’s completely smooth and homogenous. Wyatt’s Hack: Pour the syrup through a fine-mesh strainer if you see any stubborn sugar lumps. Set the filling aside briefly.
5. Assemble the Pies: Pull those chilled crusts out. Evenly divide your coarsely chopped, toasted pecans between the two crusts, spreading them in an even layer. Carefully pour the filling mixture over the pecans in each pie, dividing it equally. Wyatt’s Watch-Out: Don’t overfill! Leave about 1/4-1/2 inch at the top. Now, artfully arrange those reserved whole pecan halves on top of each pie in a pretty pattern (a circle, a star… get creative!).
6. Bake to Perfection: Place the pies on a large baking sheet (this catches any potential bubble-overs and makes handling easier). Brush the exposed crust edges generously with your beaten egg, milk, or cream. Slide them into the preheated oven. Bake for 50-60 minutes. Wyatt’s Doneness Test: Around 50 minutes, start checking. The crust should be deep golden brown. The filling should be puffed and set around the edges but still have a distinct, slightly wobbly “jiggle” in the center when you gently nudge the pan – like set Jell-O, not liquid. CRUCIAL: If the crust edges are browning too fast (they often do!), loosely tent them with aluminum foil. Remove pies when done. Wyatt’s Note: They will continue to set as they cool!
7. The Hardest Part: Cool Completely! I know, I know! The smell is intoxicating. But resist the urge to slice immediately. Place the pies on a wire rack and let them cool completely, for at least 4 hours, or ideally overnight at room temperature. Wyatt’s Wisdom: Cutting into a warm pecan pie is a recipe for a delicious, gooey puddle (tasty, but not pretty!). Cooling allows the filling to fully set into that perfect, sliceable texture.

Showtime: Serving Your Masterpiece

Alright, the pies are cooled, the anticipation is high! Use a sharp, thin-bladed knife dipped in hot water (and wiped dry) for super clean slices. Slide your pie server underneath carefully. The star of the show needs little adornment, but a generous dollop of unsweetened whipped cream or a scoop of high-quality vanilla ice cream is the perfect partner. The cool creaminess beautifully balances the rich, warm pie. Pour the coffee, gather your people, and watch those smiles spread as they take that first incredible bite. Pure happiness on a plate!

1. Final Thoughts: Pie That Tells a Story

   Every time I pull these bourbon pecan beauties from the oven, I swear I hear Papa Joe humming through the steam. This isn’t just dessert—it’s legacy baked in a crust, generosity in syrup form, and proof that a little boldness (and a splash of bourbon) can turn a classic into something unforgettable.

   This double batch is more than practical—it’s a celebration of sharing. Of bringing your best to the table twice over. Of seconds, thirds, and sneaky fridge slices the next morning. Whether you’re new to pie-making or a seasoned crust-crimper, I hope this recipe brings your kitchen the same warmth, laughter, and sugar-dusted memories it brings mine.

   So here’s to heavy pours, flaky crusts, and stories passed down one slice at a time. May your pies be gooey, your company rowdy, and your apron just a little bit sticky.