Booze + Pie FTW = Bourbon Pecan Pie

by Sarah on December 13, 2010

Everyone needs some pie around the holiday season. Don’t you agree? And truth be told, I’m not truly into the pumpkin stuff so much.  I usually prefer a nice fruit pie but the holidays scream for something richer.  And boozier.  Because nothing says ‘holidays’ like booze, butter and sugar.

Behold:  Bourbon Pecan Pie.

It’s quite simple really, especially if you purchase those Pillsbury roll-out pastry crusts–though I’m not going to argue with you if you prefer to make one from scratch.  Here’s an interesting conversation on Chowhound–plus a recipe for pastry from Marion Cunningham.

For the filling, mix eggs, brown sugar, corn syrup, bourbon, lemon zest, melted and cooled butter and salt.

Coarsely chop some pecans and toast them for a few minutes on the stove.

Add the pecans to the syrupy mixture.

Pour into your prepared crust.

Bake for 50 minutes to an hour at 350*.

Let cool completely before serving.  I made it the day before and it was just perfect.  Make sure you serve it with some cinnamon-spiked whipped cream or vanilla ice cream.

Bourbon Pecan Pie


  • 1 9-inch pie crust, unbaked
  • 3 eggs
  • 1 packed cup dark brown sugar
  • 2/3 cup corn syrup
  • 1/4 cup melted and cooled butter
  • 3 Tbsp bourbon
  • 1/2 tsp kosher salt
  • 1/2 tsp lemon zest
  • 2 cups coarsely chopped pecans


  • Preheat oven to 350*.
  • Toast pecan on the stovetop in a saucepan. Mix filling ingredients, then add cooled pecans. Pour into prepared pie crust.
  • Bake in the center of the oven for 50 minutes to an hour. The top will be a little bit cracked. Let cool completely on a rack. Cover with foil.

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