Bourbon Pecan Pie

This bourbon-spiked version, enriched with nutty brown butter, is about to become your new holiday tradition. The aroma alone will have everyone gathering in the kitchen.

What makes this pie extraordinary is the combination of golden and corn syrups for the perfect consistency, plus that magical brown butter that adds layers of toasty, caramel notes. And let’s not forget the bourbon – it’s not just there for kicks, it brings a warm depth that perfectly complements the pecans.

Ingredients

For the Crust:

• 1 unbaked pie crust (homemade or 9-inch deep-dish)

For the Filling:

• 5 tablespoons unsalted butter
• ⅔ cup packed dark brown sugar
• ⅔ cup light corn syrup
• ½ cup golden syrup
• 3 large eggs, room temperature
• 2 tablespoons bourbon
• 1 teaspoon pure vanilla extract
• ½ teaspoon salt
• 2½ cups pecan halves (mostly chopped, save 8-10 whole ones for decoration)

For Finishing:

• Beaten egg, milk, or cream for brushing
• Whipped cream or vanilla ice cream (optional)

Steps

1. Prepare the crust: Roll dough to 12-13 inches for homemade, or prepare store-bought as directed. Fit into a 9-inch deep-dish pan, leaving ½-inch overhang. Crimp edges decoratively. Chill until needed. TIP: Avoid stretching dough to prevent shrinkage.
2. Preheat oven to 350°F, positioning rack in lower third. Place baking sheet on rack – this ensures a crispy bottom crust. IMPORTANT: Don’t skip the preheated baking sheet step!
3. Brown the butter: Heat butter in saucepan over medium heat for 3-5 minutes. Watch for golden color and nutty aroma. Stop when you see brown specks forming – it can burn quickly! Cool in heatproof bowl.
4. Mix filling: Combine brown butter, sugars, and syrups until smooth. Whisk in eggs (ensure they’re room temp to prevent curdling), bourbon, vanilla, and salt until glossy.
5. Assemble pie: Spread chopped pecans in crust. Pour filling over. Arrange whole pecans on top in a pattern. TIP: Press decorative pecans slightly into filling to coat.
6. Bake 50-55 minutes until filling is set but still slightly jiggly in center (like gelatin). Cool 4 hours minimum. The filling will continue to set as it cools.

Smart Swaps

• Replace bourbon with 2 tablespoons apple juice + ½ teaspoon vanilla for alcohol-free version
• Use maple syrup instead of golden syrup for earthier flavor
• Try dark rum in place of bourbon for tropical notes

Make It Diabetes-Friendly

• Use sugar-free maple-flavored syrup (reduce to ½ cup total)
• Replace corn syrup with allulose syrup (1:1 ratio)
• Reduce pecans to 2 cups to lower fat content
• Serve smaller portions (12 slices instead of 8) with sugar-free whipped cream
• Net carbs reduced from 45g to 12g per slice

Pro Tips

• Room temperature eggs blend better and create silkier filling
• Test doneness by gently shaking – edges should be set, center slightly wobbly
• Cool completely for clean slices – rushing means messy servings
• Store at room temperature up to 2 days, refrigerate for longer storage