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Boozy Bourbon Pecan Pie

Boozy Bourbon Pecan Pie

Rich, gooey Boozy Bourbon Pecan Pie made with toasted pecans, warm caramel filling,
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

Here’s what goes into our Boozy Bourbon Pecan Pie:
  • 1 unbaked pie crust store-bought or homemade
  • 1 1/2 cups pecan halves
  • 3 large eggs
  • 1 cup light corn syrup or maple syrup for a deeper vibe
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter — melted
  • 3 tbsp bourbon adjust to taste — I won’t judge
  • 1 tsp vanilla extract
  • Pinch of salt
Optional — but magical:
  • A sprinkle of cinnamon
  • Extra pecans for decorating the top

Equipment

  • 1 mixing bowl
  • 1 whisk (or fork — I’ve done that too)
  • Measuring cups
  • spatula
  • 9-inch pie dish
  • Oven (of course)
  • Optional — but helpful:
  • Rolling pin (if using homemade crust)
  • Cooling rack
  • Pastry brush (for egg wash)

Method
 

Cooking Method — Slow… Calm… Easy to Follow
  1. I like baking this pie in a calm mood. Music on. The kitchen is warm. You’ll feel it too.
  2. Step-by-step — relaxed and friendly:
Preheat the oven to 175°C (350°F).
  1. Let it warm — don’t rush.
Place pie crust into your dish.
  1. Smooth the edges — even if they look rustic… it’s fine.
Spread pecan halves across the base.
  1. Some neat… Some are messy. Real life.
In a bowl — whisk eggs, corn syrup, and brown sugar.
  1. Slow… steady.
Add melted butter, bourbon, vanilla, and salt.
  1. The smell? Oh yes… it hits.
Pour mixture gently over pecans.
  1. They’ll float — looks cool every time.
Bake for 45–55 minutes.
  1. The center should be slightly wobbly… not liquid.
Cool before slicing.
  1. This is the hardest part — trust me.
  2. When the pie cools… the filling sets… the top shines… and the pecans look like a crunchy crown.
  3. I always sit for a second… just looking at it.