Bourbon Pecan Pie (No Corn Syrup) - Rise and Bake with Julie

Prep:45

Cook:40

Total:1 25

Yield: slices

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.
1 unbaked 9-inch single pie crust

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 dark brown sugar, ⅓ cup salted butter, 1-3 tbsp bourbon, 1 ½ tsp vanilla extract, ½ tsp salt

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 at room temperature with whipped cream or vanilla ice cream. Store leftovers in the fridge for up to 3 days.
stabilized whipped cream, vanilla ice cream

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.

Servings: slices

Calories: 423kcal