Perfect Grandma’s Bourbon Pecan Pie
A rich, gooey bourbon pecan pie with a flaky crust and toasted pecans, perfect for holidays or cozy gatherings. This easy homemade dessert balances sweetness and depth with a subtle boozy hint.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 unbaked 9-inch pie crust (store-bought or homemade)
- 1 1/2 cups pecan halves, toasted
- 1 cup packed light brown sugar
- 3/4 cup light corn syrup (or golden syrup)
- 1/4 cup (4 tablespoons) unsalted butter, melted and slightly cooled
- 3 large eggs, room temperature
- 2 tablespoons bourbon (e.g., Jim Beam)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Toast pecans on a baking sheet for 7-8 minutes until golden and aromatic.
- Fit the pie crust into a 9-inch pie dish, pressing gently to fit snugly. Optionally blind bake the crust for 8-10 minutes to prevent sogginess.
- In a large bowl, whisk together brown sugar, corn syrup, melted butter, eggs, bourbon, vanilla extract, and salt until smooth and glossy.
- Fold in the toasted pecans, reserving a handful for topping.
- Pour the filling into the prepared crust and sprinkle reserved pecans on top.
- Bake for 55-65 minutes until the filling is set but slightly jiggly in the center. Cover crust edges with foil if browning too quickly.
- Cool completely on a wire rack for at least 2 hours before slicing.
Notes
Toast pecans carefully to avoid burning. Use room temperature eggs to prevent curdling. Blind bake crust to avoid sogginess. Let pie cool fully for clean slices. Cover crust edges with foil if browning too fast. Filling should be set but slightly jiggly in center.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 30
- Fat: 30
- Carbohydrates: 45
- Protein: 5
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