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Pecan Bourbon Pie

Pecan Bourbon Pie

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  • 1/2 teaspoon coarse kosher salt
  • 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
  • 2 teaspoons fresh lemon juice
  • 6 tablespoons (or more) ice water


  • 1 cup (packed) dark brown sugar
  • 1 cup (packed) golden brown sugar
  • 1 1/3 cups light corn syrup
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/4 cup bourbon (such as Maker's Mark)
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon finely grated lemon peel
  • 4 cups (about 16 ounces) pecan halves, toasted, very coarsely chopped

Recipe Preparation


  • Blend both flours, sugar, and salt in processor. Add butter; pulse until mixture resembles coarse meal. Add lemon juice, then 6 tablespoons ice water; process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Divide dough in half. Gather each half into ball and flatten into disk. Wrap separately in plastic. Refrigerate at least 2 hours. DO AHEAD Can be made ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw in refrigerator before using.

  • Roll out 1 dough disk on floured surface to 13 1/2- to 14-inch round, about 1/8 inch thick. Transfer dough to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang. Turn overhang under and crimp edge decoratively. Repeat with second dough disk. Refrigerate while preparing filling.


  • Position rack in center of oven and preheat to 350°F. Whisk eggs in large bowl. Whisk in both sugars, then next 5 ingredients. Stir in pecans. Divide filling between prepared crusts.

  • Bake pies until filling is puffed and just set in center (filling may begin to crack), about 55 minutes. Cool pies completely on rack. DO AHEAD Can be made 1 day ahead. Cover with foil; store at room temperature.

Reviews Section

Chocolate Pecan Pie with Bourbon

David Leibovitz&rsquos Chocolate Pecan Pie with Bourbon is everything you want in a easy holiday dessert. The all-butter piecrust is a cinch to throw together thanks to your food processor, and the dough can be made weeks or months in advance and frozen, if you&rsquod like to get ahead. A nip of sweet, caramel-scented bourbon adds depth to the traditional super-sweet filling chocolate levels it up with its rich texture and just a hint of balancing bitterness. Leave some of the pecans whole to give this classic Thanksgiving pie a slightly more refined look, and serve it next to your favorite pumpkin pie.

  • Butter
  • Brown Sugar
  • Maple Syrup
  • Salt
  • Eggs
  • Bourbon
  • Vanilla
  • Pecans
  • Flaky Sea Salt

The ingredients and instructions for this recipe are really simple. There are just a few things to keep in mind:

  • Bake the pie in the middle to lower third of the oven. If you bake it on the upper rack, you’ll run the risk of it getting too brown before the pie is done.
  • You can substitute bourbon extract or extra vanilla for the bourbon if desired.
  • To make slicing easier, chill the pie beforehand.

Related Video

The recipe did not suffer from cutting the sugar by half, and substituting 1/2 a cup maple syrup plus 1/2 a cup corn syrup for the 1 1/3 cup corn syrup. In another version, I added a thin layer of semi sweet chocolate ganache over the crust before adding the pecan filling. It also works. nice recipe

I could not find cake flour so ended up just making a standard pie crust by omitting the cake flour and adjusting the AP flour to 1.5 cups (I only made one pie). The bourbon is a nice element. Though I thought it was overshadowed by the lemon. Surprisingly the lemon, though good, was a bit overpowering. I would put half the amount of suggested lemon zest next time.

As much as I love pecan pie -- any pecan pie -- I've never wanted more than a couple of bites, since it's just too, too sweet. The dose of bourbon in this recipe, however, offsets the cloying taste of brown sugar and corn syrup and, well, it's delicious to the last forkful. I may live to regret this. :)

This pie is the best I have ever made. It was a rave at Thanksgiving. We just defrosted one now in March and it is outstanding. The crust is light and cuts well. The filling is rich and nutty with a great twist from the bourbon. Calories galore but you have permission to eat this. Truly an experience worth having!

To the person asking about the 4 cups or 16 ounces of pecans: The 16 ounces is the weight of the pecans (one pound). The 4 cups is the volume -- the amount of space the pecans take up. So, 16 ounces (one pound) of pecans equals about 4 cups. This is confusing because ounces are used both for volume ans weight.

The favorite pie at Thanksgiving, and the bourbon added depth and character. I toasted and chopped most of the nuts, then floated a few whole pecans in a circle around the edges. We like lots of nuts. Used half and half karo dark and light syrups with white sugar for sweetness, based on an old friend's recipe from Virginia. Good thing we made two pies.

This was the absolutely best pecan pie I have ever head (and I'm not a pecan pie love reading). I think what made it so was: 1) more pecans than many recipes call for, 2) toasting the pecans, and 3) adding the lemon jest. So, the pie was not overly sweet and it didn't have a lot of sticky sweet gooey stuff at the bottom.

Never had a Thanksgiving pie raved about so. The pumpkin pie is still sitting unsliced. I ended up using 3/4 cup each of Karo light and dark (with a nod to Virginia Mae who made hers with 6 eggs) and another 3/4 cup of white sugar. Too sweet for my tastes, but everyone who heard me say so vigorously disagreed. Up to you. I did have a heavy hand with the pecans, which for once I did not scorch black from hurry. They toasted perfectly if slowly, and I stopped when the smell came up. I also dotted the tops with some whole pecans along the crust perimeter. The bourbon was just the right touch: vividly there but not flagrantly boozy. Worthy of making my own crust for, next time.

made this for thanksgiving dessert. not disappointed at all. probably the best pecan pie i've tasted, and i've tasted a lot of pecan pie. this will be my go-to recipe from now on. four forks!

This recipe calls for 4 cups or 16 oz of pecans. Which is it? That's a big difference.

Great pecan pie - not too sweet thanks to the lemon juice. This will be our go-to recipe in the future. Used a different crust, though.

I used a great store-bought deep-dish frozen crust. I cut the recipe in half, but used dark brown sugar only and a mixture of light and dark corn syrup. Rave reviews from guests saying it was the best pecan pie theyɽ had: the bourbon made it interesting and it wasn't cloyingly sweet like regular pecan pie.

Chocolate Bourbon Pecan Pie

Think no one’s meatloaf recipe can stand up to your mama’s finest? Then perhaps you haven’t tried the meatloaf at Erlanger’s Colonial Cottage. Now you can prepare the restaurant’s time-honored dish yourself using the same recipe.

Since 1933, when Clara Rich opened Colonial Cottage with the vision of serving home-cooked dishes at reasonable prices, the restaurant has offered comfort food faves. Over the years, it has treated thousands of customers—including Elvis Presley and George Clooney—to its delectable dishes. Here, owner Matt Grimes shares the secrets to some the Cottage’s most popular offerings.

Chocolate Bourbon Pecan Pie

Recipe makes two pies—you’ll want two so that you can share one!

2 ounces your favorite Kentucky bourbon

6 ounces semi-sweet chocolate chips

2 unbaked 9-inch pie shells

1. In a large mixing bowl, thoroughly combine sugar, corn syrup, eggs, margarine, vanilla, bourbon and chocolate chips.

2. Pour 1 cup pecans in each pie shell. Pour even amounts of mixture into each pie shell.

Bourbon Pecan Pie Recipe

Favorite Restaurant Dessert Recipe

Preparation time:ꀰ minutes. Serves 6-8 depending on portion size.

  • 4 eggs
  • 4 ounces melted butter
  • 1 1/4 cups sugar
  • 1 1/4 cups dark corn syrup
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla
  • 1 1/4 ounces bourbon
  • 6 ounces pecan pieces
  • 1 unbaked pie crust
  • Blend eggs in a mixing bowl
  • Add butter and mix until smooth
  • Add remaining ingredients and mix until smooth
  • Spread pecan pieces over bottom of pie shell.
  • Pour filling over pecans
  • Place on a sheet pan ਌overed with parchment paper or foil and bake at 375 degrees F for 15 minutes
  • Turn heat down to 325 degrees F and bake 35 minutes or until pie is set (Middle of pie will still move a little and pie will be slightly puffed.)
  • When cool, slice and serve with a dollop of whipped cream or Bourbon whipped cream

How to Make It

Make pastry as directed in a regular 9-in. pie pan. Let cool.

Preheat oven to 350°. Whisk eggs in a large bowl to blend. Add sugars, corn syrup, bourbon, butter, vanilla, and fine salt and whisk until smooth. Roughly chop half the hazelnuts, then stir all of them and the pecans into egg mixture. Pour into pie shell.

Bake until filling is well browned but still a little jiggly when shaken, 45 to 50 minutes. Let cool on a rack at least 3 hours. Sprinkle with flaked salt.

What you’ll need to make pecan pie

For the Filling

The only ingredient you may not be familiar with is golden syrup — a thick, amber-colored sweetener with a slightly toasty, caramel-like edge. You can find it in the baking aisle of most large supermarkets near the corn syrup and molasses. The most well-known brand is Lyle’s, which is widely available in the UK (and sold at Whole Foods in the US) but King Golden Syrup is more common in the US.

For the Crust

I like to make a homemade crust for my pecan pies — it’s easy once you get the hang of it — but a store-bought crust will work, too. Just be sure to buy a 9-inch deep dish crust, otherwise, you won’t have room for all of the filling. Baking powder might seem like an odd addition but it helps the crust expand into the pan, rather than shrink and slip down the sides as it bakes.

Chocolate-Bourbon Pecan Pie Recipe

If your family is getting bored with the same pecan pie recipe every year at Thanksgiving dinner, this is the best recipe to swap it with. You actually might want to make two, because this decadent pie will be the first item finished off at the dessert table. Chocolate-lovers at your Thanksgiving feast will love this dessert, but it will satisfy the classic pecan pie fans, too. Like many Southern recipes, this one gets added warmth and flavor from a splash of bourbon, but of course, you can always substitute water. This Chocolate-Bourbon Pecan Pie has the rich, gooey texture you crave in every bite. And with only 15 minutes of hands-on time, this dessert won&rsquot put a dent in your Thanksgiving prep. This pie recipe is so quick and easy to make partially because it calls for a refrigerated piecrust. If you have time, you can always make our Single-Crust Pie Pastry instead to make this recipe 100 percent homemade. Like other pecan pies, we think this one would be over-the-top delicious served with a spoonful of whipped cream or a scoop of vanilla ice cream.

Bourbon Pecan Pie

Traditional pecan pie gets taken to the next level! Bourbon Pecan Pie is a grown-up Christmas or Thanksgiving dessert and as a result, will have everyone craving seconds, and, it is made with no corn syrup. The bourbon flavor is not too prominent and naturally, if you are feeding children, you can leave it out. The bourbon just adds a richness to the pie and increases the nuttiness.

This is grown-up pecan pie! My husband only requests pie once a year and that is for Thanksgiving. I usually make him 1 pumpkin and 1 pecan, but this year he has chosen only 1 because there&rsquos only 2 of us and I&rsquom not a big dessert eater, and of course, pecan wins because I added bourbon.

The crust is buttery and flaky and almost takes on a nutty flavor that you can only get from a good, buttery crust. I like a pretty crust, and if you&rsquore willing to try my easy method of getting pretty edges, well let&rsquos just say it will be worth it just to please the mother-in-law!

The key to a pretty crust is pretty simple. Leave a 1 inch board around the pie dish, then simply fold the dough and tuck it behind itself (pic on left). Go around the entire pie, using your thumb and index finger of one hand and index finger of the other hand and create the lovely fluted edge.

Blind Baking

Have you ever had pie and the bottom crust looks raw? This happens when the filling is added to uncooked pastry so I like to &lsquoblind bake&rsquo. This means baking the pie with no filling so it gets a chance to cook a little.

Poke the entire pastry with a fork, this will help prevent the dough puffing up. Then cover the entire crust with foil. This is prevent it getting too brown later with the filling.

If you&rsquod like to indulge just a little more this season, treat yourself to this bourbon pecan pie as it will surely be a hit. You can eat this pie without (some) guilt because it is made without corn syrup.

Don&rsquot forget to add one of your favorite toppings. I like simply whipped cream but anything you fancy will do the job nicely!

If you&rsquove tried this Bourbon Pecan Pie or any other recipe on the blog then don&rsquot forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

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Watch the video: BOURBON PECAN PIE: My foolproof bourbon pecan pie recipe baked into a flakey all butter pie crust! (November 2022).