Southern Bourbon Pecan Pie is my most-requested dish during the holidays. One year I ran out of time to make it. I showed up at Family Christmas without it. Big mistake. Don’t disappoint your family and make this pie. This pie is to die for. I promise.
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This is my version of Great-Grandma Irma’s recipe. If you recall from a previous post, a “condition” of my engagement was to learn to make a pie from Grandma Irma. We made pecan pie together on that wonderful day. The filling is candy-rich and flavorful. On top, the pecan halves toast beautifully adding a terrific complement to the filling. Of course, the homemade crust is buttery, flaky and delicious.
My contribution to this recipe is the addition of bourbon. Have you noticed I can’t just make a recipe as written? 😂 Traditional southern pecan pie contains bourbon in the filling. I don’t know why Grandma didn’t add bourbon to her pecan pie. Every Christmas she made Chocolate Bourbon Balls so strong you would see Santa.
I like it with bourbon in it. Bourbon adds a depth of flavor that takes this pecan pie from amazing to To Die For!
How To Make Southern Bourbon Pecan Pie
I included in this recipe my video showing how to make a homemade pie crust. The written article Make Pie Crust 101 is linked here.Print
Southern Bourbon Pecan Pie
An old family favorite with my usual individual interpretation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: dessert
- Method: from scratch
- Cuisine: Southern
1 cup light corn syrup
1 cup dark brown sugar
Heaping 1/4 teaspoon salt
1/3 cup melted butter (not margarine)
2 teaspoons of vanilla
4 whole eggs, beaten well
1/4 to 1/3 cup of bourbon (depending on how strong you want it)
1 10 oz. package of pecan halves
In a large mixing bowl, combine the brown sugar, corn syrup, melted butter, vanilla, and bourbon.
Mix them well.
Slowly add the eggs while beating the mixture.
Pour the mixture into a 10-inch unbaked pie shell in a pie pan.
Next, arrange the pecan halves in a circle design all over the top of the pie.
Using a leaf-shaped pie crust cutter, cut out leaves in the pie crust. Beat an egg and use a small brush to brush the egg onto the edge of the pie crust where the leaf will be. This helps the leaf to stick.
Then when the edge of the pie is covered in leaves, brush the leaves with the beaten egg. This gives the leaf crust a beautiful sheen.
Bake on the lowest rack in the oven at 350 degrees for about 45 minutes. Serve when cool.
If you don’t have dark brown sugar on hand, just add 1 tablespoon of molasses to the mixture. It’s molasses that gives brown sugar it’s “brown”. Light brown sugar has less molasses than dark brown sugar. That’s the only difference in the two.
If you have neither dark brown sugar nor molasses, just make the pie with light brown sugar. It’ll still be amazing. 🙂
Try it with cinnamon or maple ice cream!
Keywords: pecan pie, pie, dessert, pie from scratch
BTW, I took the photos for this article with my iPhone 6s. Click here or the piece of pie photo above to learn how YOU can take great photos with your smartphone too!! For FREE!!
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Oh boy, is this dessert rich! That’s why I usually only make it during the holiday season. It’s such a treat and your family will LOVE it! What’s your favorite holiday dessert? Share in the comments!
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