Southern Bourbon Pecan Pie

Chloe

Nurturing taste buds (and souls) with every recipe.

There’s something undeniably comforting about the aroma of a pecan pie baking in the oven, especially when a hint of bourbon weaves its way into the sweet, nutty fragrance. This Southern Bourbon Pecan Pie recipe has become a cherished tradition in my family. Every holiday season, and frankly, any excuse we can find in between, this pie takes center stage on our dessert table. The rich, gooey filling, studded with crunchy pecans and elevated by the warm notes of bourbon, is simply irresistible. It’s the kind of dessert that evokes memories of cozy gatherings, laughter-filled kitchens, and the simple joy of sharing delicious food with loved ones. If you’re looking for a dessert that’s both classic and captivating, look no further. This Southern Bourbon Pecan Pie is guaranteed to become a new favorite, bringing a touch of Southern charm and irresistible flavor to your table. Get ready to experience a slice of pure Southern comfort that will have everyone asking for seconds – and the recipe!

Ingredients

Pie Crust: (1 pre-made pie crust or homemade crust for a 9-inch pie) – Provides the foundation for the pie, offering a buttery, flaky base to hold the rich filling. Using pre-made crust saves time, while homemade crust adds an extra layer of deliciousness and control over ingredients.
Pecans: (2 cups, roughly chopped or halved) – The star of the show, pecans provide a delightful nutty flavor and satisfying crunch that is essential to pecan pie. You can use either halves or roughly chopped pecans depending on your preference for texture.
Unsalted Butter: (½ cup, melted) – Adds richness and moisture to the filling, contributing to the gooey texture and buttery flavor of the pie. Unsalted butter allows for better control over the saltiness of the overall pie.
Granulated Sugar: (¾ cup) – Provides sweetness and structure to the filling, balancing the richness of the butter and the nutty flavor of the pecans.
Light Brown Sugar: (½ cup, packed) – Adds depth of flavor with its molasses notes and contributes to the chewy texture of the filling. Packed brown sugar ensures accurate measurement and consistent results.
Light Corn Syrup: (½ cup) – Acts as a sweetener and humectant, contributing to the glossy sheen and gooey, chewy texture of the pecan pie filling. Light corn syrup has a milder flavor than dark corn syrup, allowing the other flavors to shine.
Large Eggs: (3, lightly beaten) – Bind the ingredients together, adding richness and structure to the filling. Lightly beating the eggs ensures they incorporate smoothly into the mixture.
Bourbon: (¼ cup, good quality but not top shelf) – Infuses the pie with a warm, sophisticated flavor that complements the pecans and enhances the overall richness. Choose a bourbon you enjoy drinking, as its flavor will be noticeable in the finished pie.
Vanilla Extract: (1 teaspoon, pure vanilla extract) – Enhances the overall flavor profile, adding a touch of warmth and complexity that complements the bourbon and pecans. Pure vanilla extract provides the best flavor.
Salt: (¼ teaspoon) – Balances the sweetness and enhances all the other flavors in the pie, preventing it from being overly sweet. A small amount of salt is crucial for a well-rounded flavor.

Instructions

Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). If using a pre-made pie crust, ensure it’s thawed according to package instructions. If making a homemade crust, roll it out and fit it into a 9-inch pie dish. Crimp the edges decoratively. For a crispier crust, especially if using a homemade one, consider blind baking. To blind bake, line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights and parchment and bake for another 5-7 minutes, or until lightly golden. This helps prevent a soggy bottom crust. Let the crust cool slightly while you prepare the filling.
Toast the Pecans (Optional but Recommended): While the oven is preheating or the crust is blind baking, you can toast the pecans to enhance their nutty flavor. Spread the pecans in a single layer on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until fragrant and lightly browned, being careful not to burn them. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant. Let the toasted pecans cool slightly before using. Toasting brings out the natural oils and intensifies the pecan flavor, adding a deeper dimension to the pie.
Make the Filling: In a medium-sized saucepan over medium-low heat, melt the butter. Once melted, remove from heat. Stir in the granulated sugar and brown sugar until well combined. The warmth of the melted butter will help the sugars dissolve slightly.
Add Corn Syrup and Salt: Pour in the light corn syrup and add the salt to the sugar and butter mixture. Stir until everything is smoothly incorporated. Corn syrup adds shine and that signature gooey texture to pecan pie, while salt balances the sweetness.
Incorporate Eggs: In a separate bowl, lightly beat the eggs. Gradually whisk the beaten eggs into the sugar and corn syrup mixture. Whisk constantly to prevent the eggs from scrambling from the residual heat of the mixture. Ensure the eggs are fully incorporated for a smooth and cohesive filling.
Stir in Bourbon and Vanilla: Pour in the bourbon and vanilla extract. Stir to combine. The bourbon adds a warm, sophisticated depth of flavor, while vanilla extract enhances the overall aroma and taste.
Add Pecans: Gently fold in the pecans into the filling mixture, ensuring they are evenly distributed throughout. Distributing the pecans evenly ensures every slice has a delightful nutty crunch.
Pour Filling into Crust: Pour the pecan filling into the prepared pie crust. If you want a decorative touch, you can arrange some extra pecan halves on top in a pattern before baking.
Bake the Pie: Bake in the preheated oven for 45-55 minutes, or until the filling is set around the edges but still slightly jiggly in the center. The center will continue to set as it cools. The crust should be golden brown and the filling should be puffed up and slightly caramelized.
Cool Completely: Remove the pie from the oven and let it cool completely on a wire rack for at least 2-3 hours, or preferably overnight. This cooling time is crucial for the filling to fully set and achieve that perfect gooey texture. Resist the urge to slice into it while it’s still warm, as the filling will be too runny. The pie is best served at room temperature or slightly chilled.

Nutrition Facts

(Per serving, based on 8 servings per pie. Please note that these are estimations and can vary based on specific ingredients and portion sizes.)

Serving Size: 1 slice (1/8 of pie)
Calories: Approximately 450-550 kcal
Fat: 25-35g

Preparation Time

Prep Time: 20-25 minutes (including toasting pecans if desired)
Bake Time: 45-55 minutes
Cooling Time: 2-3 hours (minimum)
Total Time: Approximately 3 hours and 30 minutes (including cooling)

While the total time includes a significant cooling period, the active preparation and baking time is under 1.5 hours. The cooling time is essential for the perfect pecan pie texture, allowing the filling to set beautifully and develop its rich flavors. This pie is truly worth the wait!

How to Serve

Southern Bourbon Pecan Pie is a versatile dessert that can be enjoyed in many ways. Here are some serving suggestions to elevate your pecan pie experience:

Warm: Serve slightly warm for a comforting, gooey experience. Gently reheating a cooled slice in a low oven or microwave can enhance the warmth and aroma.
Room Temperature: Enjoy at room temperature to appreciate the full flavor profile and texture of the pie. This is often considered the ideal serving temperature for pecan pie.
Chilled: For a refreshing twist, serve chilled, especially on a warm day. The chilled pie offers a firmer texture and a slightly different flavor sensation.
With Whipped Cream: A classic pairing! A dollop of freshly whipped cream, lightly sweetened or unsweetened, adds a creamy coolness that complements the richness of the pie.
With Vanilla Ice Cream: Another timeless combination. The cold, smooth vanilla ice cream melts slightly over the warm or room temperature pie, creating a delightful contrast in temperature and texture.
With Bourbon Caramel Sauce: Elevate the bourbon notes with a homemade or store-bought bourbon caramel sauce. Drizzling it over the pie adds extra decadence and a deeper bourbon flavor.
With a Dusting of Powdered Sugar: For a simple yet elegant touch, dust the pie with powdered sugar just before serving. This adds a subtle sweetness and visual appeal.
With Fresh Berries: Add a pop of freshness and color by serving with a side of fresh berries, such as raspberries or strawberries. The tartness of the berries cuts through the richness of the pie, creating a balanced dessert.

Additional Tips for Perfect Southern Bourbon Pecan Pie

Use Good Quality Bourbon: While you don’t need to use top-shelf, ultra-expensive bourbon, opt for a decent quality bourbon that you enjoy drinking. The flavor of the bourbon will be noticeable in the pie, so choosing a good one will significantly enhance the overall taste.
Toast Your Pecans Properly: Toasting pecans is a crucial step to unlock their full flavor potential. Don’t skip toasting! Whether you toast them in the oven or on the stovetop, keep a close eye on them to prevent burning, and toast until they are fragrant and lightly browned.
Don’t Overbake the Pie: Overbaking can lead to a dry or tough filling. The pie is done when the edges of the filling are set and slightly puffed, but the center is still slightly jiggly. It will continue to set as it cools.
Let the Pie Cool Completely: Patience is key! Cooling the pie completely, for at least 2-3 hours or overnight, is essential for the filling to fully set and achieve the desired gooey texture. Resist the temptation to cut into it while it’s warm, or you’ll have a runny mess.
Adjust Sweetness to Your Liking: Pecan pie is inherently sweet. If you prefer a less sweet pie, you can slightly reduce the amount of granulated sugar or brown sugar. However, keep in mind that sugar also contributes to the texture, so significant reductions may alter the pie’s consistency.
Use Room Temperature Eggs: Room temperature eggs emulsify better into the batter, resulting in a smoother and more cohesive filling. Take your eggs out of the refrigerator about 30 minutes before you start baking.
Blind Bake Your Homemade Crust for a Crisper Bottom: If you are using a homemade pie crust, blind baking is highly recommended, especially for pecan pie which has a wet filling. Blind baking prevents the bottom crust from becoming soggy and ensures a perfectly crisp and flaky base.
Store Leftover Pie Properly: Store leftover pecan pie at room temperature for up to 2 days or in the refrigerator for up to 5 days. Cover loosely with plastic wrap or store in an airtight container to prevent it from drying out.

Frequently Asked Questions (FAQ) about Southern Bourbon Pecan Pie

Q1: Can I make this pecan pie ahead of time?
A: Yes, pecan pie is an excellent make-ahead dessert! In fact, it’s often better the next day after the flavors have had time to meld. You can bake the pie a day or two in advance and store it at room temperature, loosely covered, or in the refrigerator for longer storage.

Q2: Can I freeze pecan pie?
A: Absolutely! Pecan pie freezes beautifully. Let the pie cool completely, then wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. To thaw, thaw in the refrigerator overnight or at room temperature for several hours. You can also reheat a frozen pie in a low oven (300°F/150°C) for about 20-30 minutes to warm it through.

Q3: Can I use a different type of nut instead of pecans?
A: While this is a pecan pie, you could technically substitute other nuts like walnuts or almonds if you must. However, the flavor profile will be different. Pecans have a unique buttery sweetness that is characteristic of pecan pie. Using other nuts will change the taste and it won’t be a traditional pecan pie.

Q4: Can I make this pecan pie without bourbon?
A: Yes, if you prefer to omit the bourbon or don’t have any on hand, you can still make a delicious pecan pie. Simply replace the bourbon with an equal amount of vanilla extract or a teaspoon of rum extract for a slightly different depth of flavor. The bourbon adds a distinctive warmth, but the pie will still be delicious without it.

Q5: Why is my pecan pie runny in the center?
A: A runny center is often caused by underbaking. Ensure you bake the pie for the full recommended time, and check for doneness by gently shaking the pie – the edges should be set, but the center can still have a slight jiggle. It will continue to set as it cools. Other causes could be inaccurate oven temperature or using too much liquid in the filling.

Q6: How do I prevent the pie crust from burning?
A: To prevent the crust from burning, especially the edges, you can use a pie shield or make your own by cutting strips of aluminum foil and gently crimping them around the edges of the crust after about 30 minutes of baking. Remove the shield or foil for the last 10-15 minutes to allow the crust to brown nicely.

Q7: What kind of bourbon should I use for pecan pie?
A: You don’t need to use an expensive, top-shelf bourbon for pecan pie. A good quality, mid-range bourbon will work perfectly. Look for bourbons with notes of caramel, vanilla, and spice, as these will complement the flavors of the pie. Some popular and readily available options include Maker’s Mark, Buffalo Trace, or Wild Turkey 101.

Q8: Can I use a store-bought pie crust for this recipe?
A: Absolutely! Using a store-bought pie crust is a convenient and time-saving option. Just make sure to thaw it according to the package instructions before filling and baking. For best results, look for refrigerated pie crusts rather than frozen ones, as they tend to be flakier. You can also pre-bake the store-bought crust for a few minutes (as described in the instructions) to ensure a crispier bottom.