Best Homemade Bourbon Butter Pecan Pie Recipe
Looking for the coziest Thanksgiving dessert? This Butter Pecan Pie Recipe is an easy autumn treat with a buttery crust and rich, gooey pecan filling inside!
Can we talk pie for a second? Because this Butter Pecan Pie Recipe is about to become your new favorite Thanksgiving tradition. It’s got a buttery crust, a gooey filling, and just enough warmth from a splash of bourbon to make it feel extra special. You know that feeling when a dessert smells like autumn itself? That’s this pie. Grab your apron, and let’s get baking! 🍂
What Is This Butter Pecan Pie Recipe, Exactly?
If you love traditional pecan pie, you’re going to adore this version. It starts with a homemade pie crust made from scratch, so it’s flakier and more buttery than anything from a box. Then, the filling gets a rich, complex flavor from melted butter, dark brown sugar, and a little bourbon for depth. It’s kind of like classic pecan pie went on a cozy fall vacation. Compared to pumpkin pie, this one has more texture and a deeper, nuttier taste. It’s simple, but it tastes like you spent hours on it. That’s the best part!
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Ingredients You’ll Need
For the buttery crust:
- 2 ½ cups flour
- 1 cup unsalted butter, cold
- 1 teaspoon salt
- 1 teaspoon sugar
- ⅓ to ½ cup ice water
For the pie filling:
- ¼ cup unsalted butter
- 1 cup dark brown sugar
- 1 cup light corn syrup
- 3 eggs
- ¼ cup bourbon (see substitutions below!)
- 1 teaspoon vanilla extract
- Dash of salt
- 1 ½ cups pecan halves
Simple ingredients, big payoff. That’s the goal around here! Shop everything you’ll need by clicking on the images below to learn more:
How to Make This Pecan Pie Recipe
First, preheat your oven to 325 degrees. Getting the oven ready early saves you an extra step later.
Next, make the crust. In a stand mixer or large bowl, combine the flour, cold butter, salt, and sugar. Mix on low for 2-3 minutes until it looks crumbly. Then, add the ice water a little at a time, mixing just until it comes together. Press the pie dough into a 9.5-inch pie dish, working it up the edges of the pie crust. Pop it in the freezer while you make the filling.
Meanwhile, grab a small saucepan. Combine the melted butter, dark brown sugar, and corn syrup over medium heat. Bring it to a boil for 3-5 minutes, or until the sugar dissolves. Set it aside to cool slightly.
While that cools, whisk the eggs, bourbon, vanilla extract, and salt together in a medium bowl. Slowly pour the warm butter mixture into the egg mixture, whisking the whole time so the eggs don’t scramble. Stir in the pecan halves.
Pour the filling into your prepared pie dish. Bake for 55-60 minutes, or until the center of the pie is set but still has a slight jiggle when you tap the pie dish. Let it cool to room temperature, then chill before slicing. Patience is hard, but it’s worth it!
Bourbon substitutions: Not a fan of bourbon, or need an alcohol-free version? For another alcoholic option, dark rum or whiskey works great in the same amount. For a non-alcoholic swap, use ¼ cup apple juice plus an extra ½ teaspoon of vanilla extract. You’ll still get that warm, cozy flavor without the alcohol.
Places to Bring This Pie 🦃
This pie is basically made for Thanksgiving dinner, but don’t stop there! Bring it to a fall potluck, a holiday cookie exchange (yes, pie counts), or a cozy Friendsgiving with your favorite people. It also makes a sweet homemade gift for teachers or neighbors during the holiday season. Honestly, any time of year calls for a little slice of this pie.
Fun Variations to Try
Want to switch things up? Try browned butter instead of regular melted butter for an even richer, nuttier flavor. You could also swap in chopped pecans instead of halves for easier slicing. For a fun twist, drizzle a little pecan butter over the top before serving. If you’re feeling fancy, add a sprinkle of sea salt on top of the pie for that sweet-and-salty combo everyone loves. And at high altitude, you may need a few extra minutes of bake time, so keep an eye on it.
Can You Make This Ahead? How to Store It
Good news: this pie is a fantastic make-ahead dessert! Bake it a day or two before your big holiday meal, then cover it and store it in the fridge for up to 3 days. When you’re ready to serve, let it sit out for a bit, or serve it chilled with a big scoop of vanilla ice cream or whipped cream on top. Both are equally delicious, so really, you can’t lose here.
Common Questions About This Recipe
Can I use a store-bought pie dough?
Sure thing! If you’re short on time, a store-bought crust works fine. Homemade just gives you that extra buttery flavor.
Why is my pie filling runny in the center?
It probably needs a few more minutes in the oven. The center of the pie should be set but still a little jiggly, not liquid.
Can I freeze this pie?
Yes! Wrap it well in aluminum foil and freeze for up to a month. Thaw it in the fridge overnight before serving.
What’s the difference between this and a classic recipe?
This one leans into a richer, more complex flavor thanks to the dark brown sugar and bourbon. A classic recipe often uses lighter corn syrup and less depth.
Bourbon Butter Pecan Pie Recipe
Ingredients
For the crust
- 2 ½ c flour
- 1 c unsalted butter
- 1 t salt
- 1 t sugar
- ⅓-½ c water
For the pie filling
- ¼ c unsalted butter
- 1 c sugar
- 1 c corn syrup
- 3 eggs
- ¼ c bourbon
- 1 t vanilla
- Dash of salt
- 1 ½ c pecan halves
Instructions
- Preheat the oven to 325 degrees.
For the Crust
- In the bowl of a stand mixer, combine the flour, unsalted butter, salt, and sugar. Using the paddle attachment, mix on low for 2-3 minutes or until crumbly and the butter is coarsely mixed throughout.
- Add in the water, small splashes at a time, and mix just until incorporated.
- Press the crust into the bottom and sides of a 9.5 inch pie dish. Freeze while you make the filling.
For the Filling
- In a small sauce pan, combine the butter, sugar and corn syrup. Heat over medium and bring to a boil for about 3-5 minutes or until the sugar is dissolved. Allow to cool slightly.
- Meanwhile, in a medium bowl combine the eggs, bourbon, vanilla and salt. Whisk to combine.
- Slowly pour the corn syrup mixture into the egg mixture while constantly whisking. Mix well.
- Add in the pecans and mix to combine.
- Pour the pie filling into the pie crust.
- Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly when tapped. Allow to cool to room temperature before placing in the fridge until ready to serve.
Notes
Wrapping This Up
So there you have it, this Butter Pecan Pie Recipe is cozy, easy, and perfect for your holiday recipe card collection. It’s a family favorite in my house every single autumn, and I bet it’ll become one in yours too. If you give this pie a try, I’d love to hear how it turns out! Save this recipe to Pinterest so you can find it again next time, and don’t forget to join my email list for more easy holiday recipes sent straight to your inbox. Happy baking, friend! 🎃🍪
More Thanksgiving Desserts to try:
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Hi there!
I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…
