What’s better than regular ol’ pecan pie? BOURBON pecan pie AKA classic pecan pie with a boozy splash of bourbon. Top with some flaky sea salt and whipped cream for the ultimate thanksgiving dessert this year.
What’s better than regular ol’ pecan pie? BOURBON pecan pie AKA classic pecan pie with a boozy splash of bourbon. Top with some flaky sea salt and whipped cream for the ultimate thanksgiving dessert this year.
This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands who help make Broma possible!
Bourbon Pecan Pie
Nothing says Thanksgiving more than a good ol’ fashioned homemade pecan pie. For me, Thanksgiving would be ruined without pecan pie. Forget about the turkey, gravy, and mashed potatoes. I just want DESSERT. And pecan pie is the quintessential Thanksgiving sweet to serve up to your family and friends. It’s gooey, crunchy, salty-sweet and with a healthy splash of bourbon this pecan pie is the type of treat that’s the first to go in the dessert spread.
Pecan pie has always had a special place in my heart. When I was a kid my grandfather lived in Georgia and whenever we went to visit him we’d eat Georgian pecan pie. It’s one of my most poignant childhood memories. Little Sarah tastebuds were SO blown away by how delicious pecan pie was. Whenever I eat it I think of my grandfather. People talk a lot of the time about how memories are so tied to smells, but tastes are too. A classic pecan pie is one of the most nostalgic foods for so many people. And nothing beats pecan pie made with silky smooth Karo® Corn Syrup.
What makes this pecan pie the BEST?
If we’re making pecan pie, you know we’re using Karo® Light Corn Syrup. It’s the best of the best and the only way to make a foolproof pecan pie. I love baking with corn syrup because it’s perfectly sweet and doesn’t overpower any other awesome flavors! Plus it provides sweetness AND moisture meaning it doesn’t dry out or crystalize when it bakes.
In the case of bourbon pecan pie this means you’ll get that silky, smooth gooey texture without any crunchy sugar crystallization. Karo® Corn Syrup also works beautiful in candies, ice creams, fudge, and no bake bars. The options are endless! For more holiday recipe ideas hop on over to the Karo® website! From no bake treat to festive pies and chewy bars, the options are endless with Karo® Corn Syrup!
What do you need to make bourbon pecan pie?
Other than Karo® Light Corn Syrup, you’ll need a handful of basic ingredients. I’m not a huge pie person, but I make an exception for pecan pie. It’s super easy to throw together, requires less than 10 ingredients, and is a serious crowd pleaser.
A pie crust: You can use a homemade pie crust or a store bought one for this bourbon pecan pie. Both are delicious, but if you have the time a homemade one will push this decadent pie over the edge!
Pecans: We like to use toasted pecans because it really brings out their nutty flavor. Feel free to use whatever you prefer!
Salt: Salt is such an underrated ingredient in baked goods. It really makes or breaks the flavor and takes this bourbon pecan pie from one noted sweetness to seriously gourmet!
Eggs: Eggs will provide the perfect amount of structure in this easy pecan pie!
Brown Sugar: The Karo® Light Corn Syrup will work to sweeten and bind together the pie, but a little bit of brown sugar will give it that caramelly, cozy sweetness.
Bourbon: You can always omit the bourbon if it’s not your thing, but a little boozy bite makes this pie taste bakery level good.
Flour: Because of the liquid addition of bourbon you’ll need a Tablespoon of flour to help the pie keep its structure.
Butter: Any good pie has a little extra butter in the filling to keep things moist, buttery and smooth!
Vanilla Extract: Make sure you’re using pure vanilla extract!
How to Make Bourbon Pecan Pie:
Pecan pie is so easy to make it’s downright dangerous. Read on at your own risk.
Preheat the oven to 350°F and place pie crust in pie pan.
In a large mixing bowl mix together the Karo® Light Corn Syrup, brown sugar, eggs, butter, salt, vanilla, and bourbon until well mixed. Stir in the toasted pecans.
Pour the filling into an unbaked pie crust and use a spatula to even out of the filling.
Bake for 50 minutes or until the filling is set and the edges of the crust are golden.
Allow to chill in the fridge for 2 hours before serving.
Happy bourbon pecan pie eating, my loves. I hope you enjoy this pecan pie just as much as I do!
What’s better than pecan pie? BOURBON pecan pie AKA classic pecan pie with a boozy splash of bourbon. Top with some flaky sea salt and whipped cream for the ultimate thanksgiving dessert this year.
What’s better than pecan pie? BOURBON pecan pie AKA classic pecan pie with a boozy splash of bourbon. Top with some flaky sea salt and whipped cream for the ultimate thanksgiving dessert this year.
In a large bowl, whisk together Karo® Light Corn Syrup, brown sugar, flour, eggs, melted butter, salt, vanilla extract, and bourbon (if using). Add the pecans and stir to combine.
Transfer to the pecan filling to the prepared pie crust, using a spatula to smooth the pecans into an even layer.
Bake for 30 minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
Remove from oven and allow to cool for at least 2 hours in the fridge before serving!
I made it for yesterday’s festivities. It’s a great recipe, delicious pie. I DID forget to put the butter in the filling, my fault: I melted it in the microwave, made my filling, filled my pie, put it in the oven, went to heat up some old coffee in the microwave and went uh-oh when I opened it… oh well, it was still excellent, so I’ll try again and hopefully will not be a doofus the next time.
I made this for thanksgiving. It was delish and everyone enjoyed it. Only difference was I couldn’t find roasted and salted pecans so I just used normal ones. Still great. Thanks so much for the recipe!
Leave a comment and rate this recipe!
How many eggs? The picture has 3 but the recipe says 2
2!
Making this for thanksgiving!! Does the crust have to be blind baked first??
We don’t usually, but if you prefer a crisper crust, you can blind bake it for 10 minutes before pouring the filling in!
I made it for yesterday’s festivities. It’s a great recipe, delicious pie. I DID forget to put the butter in the filling, my fault: I melted it in the microwave, made my filling, filled my pie, put it in the oven, went to heat up some old coffee in the microwave and went uh-oh when I opened it… oh well, it was still excellent, so I’ll try again and hopefully will not be a doofus the next time.
This was delicious! My family loves pecan pie and this was their favorite recipe. I used 2 tbsp of bourbon instead of 3 and it worked great.
★★★★★
I made this for thanksgiving. It was delish and everyone enjoyed it. Only difference was I couldn’t find roasted and salted pecans so I just used normal ones. Still great. Thanks so much for the recipe!