Bourbon Pecan Pie (No Corn Syrup)
Print RecipeMy classic bourbon pecan pie is corn syrup-free. Recipe includes a flaky all-butter, vinegar crust, easy slicing tips, and it's perfect for holiday tables!
Servings: 8 slices
equipment (affiliate links
Ingredients
- 1 unbaked 9-inch single pie crust
- 3 large eggs
- ¾ c. (150 g) dark brown sugar packed
- ⅓ c. (75 g) salted butter melted and slightly cooled
- 1-3 tbsp (15 g) bourbon see notes
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 1 ¾ c. (175 g) pecan halves
- stabilized whipped cream (for serving) or
- vanilla ice cream (for serving)
Instructions
Make the Crust:
- 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.
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk eggs, brown sugar, melted butter, bourbon, vanilla extract, and salt until smooth.
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.
Serving: 1slice | Calories: 423kcal | Carbohydrates: 34g | Protein: 5g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 82mg | Sodium: 322mg | Potassium: 163mg | Fiber: 3g | Sugar: 21g | Vitamin A: 338IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg
