Bourbon Pecan Pie (No Corn Syrup)
Hey there, pie lovers! If you’re anything like me, the moment the air turns crisp, your oven starts whispering sweet nothings about pecans, caramelized sugar, and a hint of something boozy. Meet my Bourbon Pecan Pie that is no fuss, and absolutely zero compromise on that glossy, crackly top we all fight over. My version is rich, nutty, and just the right amount of indulgent, with a flaky, buttery crust that practically begs for a scoop of vanilla ice cream.
Let’s dive in.
Why You’ll Love My Bourban Pecan Pie
- No corn syrup – we’re using brown sugar and butter for that deep, toffee-like filling.
- Bourbon flexibility – add a whisper or a wink, depending on your mood.
- Foolproof crust – vinegar + ice water magic = tender, flaky perfection.
Bourbon Guide: How Much Should You Add?
Bourbon Amount | Flavor Vibe |
|---|---|
1 tbsp (15g) | Subtle warmth – just a cozy kiss of bourbon. Great for kids’ tables or bourbon skeptics |
2 tbsp (30g) | Balanced boozy – you’ll taste it, but it plays nicely with the caramel and vanilla. My personal sweet spot! |
3 tbsp (45g) | Bold & boozy – for true bourbon lovers. The flavor shines through without overpowering. |
No bourbon? Swap with 1–2 teaspoons rum extract or just extra vanilla.
Cutting the Pie Like a Pro
- Chill first – pop the cooled pie in the fridge for 1 hour. A firm filling = clean slices.
- Warm your knife – run a thin, sharp knife (serrated works wonders) under hot water, wipe dry, and slice with a gentle sawing motion. Repeat between cuts.
- Serve at room temp – let slices sit out 10–15 minutes after cutting. The filling softens slightly and the flavors bloom.
Storage Tips
- Room temp: 1 day (covered)
- Fridge: up to 4 days
- Freezer: wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
There you have it—my bourbon pecan pie is your new go-to holiday pie (and also great for Father’s Day). This pie looks impressive, tastes incredible, and won’t leave you wrestling with a knife. I can’t wait to see your crimped edges and glossy tops!
Happy baking!
Bourbon Pecan Pie (No Corn Syrup)
Print Recipe
EQUIPMENT (affiliate links)
- pastry cutter optional or use hands
- kitchen scale for best accuracy
- sharp knife
Ingredients
- 1 ¼ cups unbleached all-purpose flour (spooned & leveled) 150g
- 1 tbsp granulated sugar 12g
- ½ tsp salt
- ½ cup cold salted butter, cubed 115g
- 1 tsp white wine vinegar
- 2 tbsp ice water (plus more if needed) 30g
- 3 large eggs
- ¾ cup 150g packed dark brown sugar 150g
- ⅓ cup salted butter, melted and slightly cooled 75g
- 1-3 tbsp bourbon (see notes) 15g
- 1 ½ tsp vanilla extracct
- ½ tsp salt
- 1 ¾ cups pecan halves 175g
Instructions
Make the Crust:
- In a bowl with a pastry cutter or your hands, combine flour sugar, and salt. Add cold, cubed butter and cut in until pea-sized crumbs form.1 ¼ cups unbleached all-purpose flour (spooned & leveled), 1 tbsp granulated sugar, ½ tsp salt, ½ cup cold salted butter, cubed
- Mix white wine vinegar with ice water. Add this mixture 1 tbsp at a time, mixing until dough holds together. Add more ice water if needed for a softer non-crumbly dough.1 tsp white wine vinegar, 2 tbsp ice water (plus more if needed)
- Form into a disk, wrap, and chill for 30 minutes.
- Roll out to a 12-inch circle on a floured surface or pastry cloth. Transfer to a 9-inch pie dish, trim excess, and crimp edges. Chill while preparing filling.
Prepare the Filling:
- Soak pecans in warm water for 10 minutes and pat dry before adding, if desired, to soften them.1 ¾ cups pecan halves
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk eggs, brown sugar, melted butter, bourbon, vanilla extract, and salt until smooth.3 large eggs, ¾ cup 150g packed dark brown sugar, ⅓ cup salted butter, melted and slightly cooled, 1-3 tbsp bourbon (see notes), 1 ½ tsp vanilla extracct, ½ tsp salt
Assemble and Bake:
- Pour filling into chilled crust. Place pie dish on a baking sheet.
- Bake on the lower oven rack for 35–40 minutes. Check internal temperature with a thermometer; remove when it reaches 170°F–175°F (77°C–79°C) and the center jiggles slightly. Cover crust edges with foil if browning too quickly.
- Cool completely on a wire rack (about 2 hours) before slicing.
Serve:
- Serve at room temperature with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 3 days.
Notes
- Bourbon amounts: 1 tbsp (15g) for subtle warmth, 2 tbsp (30g) for balanced flavor, 3 tbsp (45g) for bold bourbon shine.Soften pecans: Soak pecan halves in warm water for 10 minutes and pat dry before folding into the filling for easier slicing.
- Internal temp: Pull the pie from the oven when the center hits 170–175°F (77–79°C) and jiggles slightly; it will firm up as it cools.
- Cutting tip: Chill the cooled pie for 1 hour, then use a warmed serrated knife with a gentle sawing motion.
- Make-ahead: Crust dough can be refrigerated up to 2 days or frozen up to 3 months.
- Storage: Room temperature 1 day (covered); refrigerate up to 4 days; freeze whole pie up to 2 months.
- No bourbon? Replace with extra vanilla or 1–2 tsp rum extract.
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