Bourbon Pecan Pie
Prep time
Cook time
Total time
I use Martha Stewart's Pate Brisee pie crust for this pie. The link is in the blog post.
Recipe type: Baking - Pies
Serves: 8
  • 1 pie crust [usually ½ of a pie crust recipe]
  • 3 eggs
  • 1 cup light corn syrup
  • ¼ cup dark brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons melted butter
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • 2-4 tablespoons bourbon
  • 1 & ⅓ cups toasted and roughly chopped pecans
  • about 25 perfect pecan halves for the top
  1. Preheat the oven to 350ยบ
  2. Roll out pie crust [see blog post for pie crust recipe link], fit into a 9 inch pie plate, and crimp the edge. Set aside.
  3. In a large bowl, whisk the eggs until frothy
  4. Whisk in the corn syrup, brown sugar and molasses until smooth.
  5. Whisk in the butter.
  6. Add the flour, salt, vanilla and bourbon and whisk until smooth
  7. Stir in the chopped pecans.
  8. Pour the filling into the crust.
  9. Place the whole pecans in a pleasing arrangement on top of filling. Once they are all arranged, press very gently to "set" them into the filling - they should not be submerged, just making sure they are all in contact with the filling.
  10. Bake for 50 to 60 minutes - the center should be set, but still move slightly when you jiggle the pie, and the nuts should be nicely browned.
  11. Cool on a cooling rack for at least 4 hours before serving, and store leftovers in the refrigerator. It is best eaten within just a couple days.
Nutrition Information
Serving size: 1 slice
Recipe by The Creekside Cook at