Favorite Bourbon Pecan Pie Recipe - Allrecipes.com
Favorite Bourbon Pecan Pie Recipe
  • READY IN ABOUT 2 hrs

Favorite Bourbon Pecan Pie

Recipe by  

"This is a pecan pie you won't want to forget. Bourbon gives this pie its delicious and distinctive flavor."

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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix the white sugar, brown sugar, and butter together in a bowl. Stir in the corn syrup, eggs, and bourbon; fold in the pecans. Pour the mixture into the pie crust.
  3. Bake in the preheated oven for 10 minutes; reduce heat to 350 degrees F (175 degrees C); continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2012

Great recipe! I did make a few changes, left out the sugars, butter, syrup, eggs, crust, etc.......bourbon was a great help while preparing a huge Thanksgiving dinner.

 
Most Helpful Critical Review
Nov 10, 2011

Total Disaster. Rating based soley on the outcome I would give this 1 star. But to be fair, I don't know if it was such a disaster because maybe I did something wrong? First of all, the recipe calls for a 9" deep dish pie crust. The filling however, only filled up about 1/2 inch of the pie dish. While cooking, it "rose" up to about halfway up the crust, but once it came out and cooled, it deflated down to maybe just 1/4 inch of filling. And what little there was, tasted awful, very eggy and not yummy at all. The only change I made to the recipe was that I used brandy instead of bourbon (all I had on hand). What I am wondering is that I used egg beaters instead of whole eggs. Would that have made such a huge difference? I am hesitant to even attempt this again.

 

35 Ratings

May 17, 2010

20 some years ago I came across an elderly southern lady's recipe for Bourbon Pecan Pie. This is the exact same recipe, and I can tell you after baking this pie for 20+ years that it is without a doubt the best pecan pie there is. If you want a fancy presentation, take your pecans and arrange them in the pie crust. Press them down slightly. Then add your liquid. The nuts will rise to the top during baking leaving a professional appearance. I have only done this a few times when I really wanted a WOW presentation.

 
Nov 30, 2009

This pie is delicious and so easy. I just used a bourbon that I happened to have on hand (Jim Beam) but I think any bourbon would do. I was worried that it might have to strong of an alcohol flavor, but it cooked right out and left it with a more sophisticated taste that was a welcome change from the same ole' pecan pie. Everyone loved it so I will be making again soon! Thanks for sharing Kimberly

 
Dec 31, 2011

My husband adores this pie. You can definitely taste the bourbon, so if you don't like the taste of bourbon this is not for you. After making this several times, I have decreased the pecans to 1 1/2 cups. I know it's a pecan pie, but I thought the amount of pecans was overwhelming. So glad I found this recipe. I've made it 4 times in the last 6 weeks and passed it down to my sister.

 
Nov 29, 2010

This was okay. I was born and raised in Georgia and ours was much more flavorful. Needs more butter and bourbon taste which I will add the next time I make this pie.

 
Jan 20, 2010

This was an excellent pie. Since I had no bourbon, I used Gentleman Jack instead. This is my new Thanksgiving pie. Thanks!

 
Dec 15, 2013

This recipe was delicious - my son said it was the best pecan pie he has ever had!!! I did cook it for an 10 extra minutes though. People that wrote reviews that this recipe was awful or didn't turn our right should not be allowed in the kitchen to wash dishes, much less cook.....

 

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Nutrition

  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 3.4 g
  • 14%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 190 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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