Kentucky Bourbon Pecan Pie

A close-up of a bourbon pecan pie

YinYang / Collection: E+ / Getty Images

Prep: 10 mins
Cook: 55 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
505 Calories
24g Fat
68g Carbs
5g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 505
% Daily Value*
Total Fat 24g 31%
Saturated Fat 13g 64%
Cholesterol 112mg 37%
Sodium 393mg 17%
Total Carbohydrate 68g 25%
Dietary Fiber 1g 2%
Total Sugars 47g
Protein 5g
Vitamin C 0mg 0%
Calcium 44mg 3%
Iron 2mg 12%
Potassium 104mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This bourbon pecan pie includes a small amount of Kentucky bourbon. The bourbon jazzes up this pecan pie with flavor and spirit. The pie includes dark brown sugar, eggs, and butter.

The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom.

If you like the flavor of toasted pecans, see the tips for how to toast them in advance. There are a variety of alternate versions of this recipe, including maple and brown sugar, and sweet potato.


For the Pie Pastry:

  • 1 cup all-purpose flour

  • 2/3 cup cake flour

  • 1 tablespoon confectioners' sugar

  • 1/2 teaspoon kosher salt

  • 4 tablespoons unsalted butter, cold and cut into small pieces

  • 5 tablespoons shortening, cut into small pieces

  • 1/4 cup water, ice cold

  • 1 large egg white, lightly beaten, optional

For the Filling:

  • 6 tablespoons unsalted butter, softened

  • 1 cup dark brown sugar, packed

  • 3 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon kosher salt

  • 3/4 cup dark corn syrup

  • 1 tablespoon bourbon

  • 2 cups pecan halves or pieces, divided, toasted, if desired (see tips, below)

Steps to Make It

For the Pastry

  1. Gather the ingredients.

  2. In a food processor, combine flours, powdered sugar, and salt. Pulse a few times to combine. Sprinkle pieces of butter over the flour mixture, stir in lightly, then pulse about 6 times. Sprinkle shortening pieces over the mixture, stir in lightly, then pulse about 6 to 7 more times. Sprinkle with half of the water. Pulse 5 times. Sprinkle with remaining water; pulse about 6 times, until dough begins to clump. 

  3. Empty large crumbs into a bowl. Pack and knead just 2 or 3 times.

  4. Shape into a disk, wrap in plastic, and chill for about 30 minutes to 1 hour.

  5. Roll chilled dough out into a 12-inch circle. Fit dough into pie plate and lightly prick all over bottom with a fork. Refrigerate until ready to fill pie shell. Alternatively, use a frozen deep-dish unbaked crust. Before adding filling, brush with a little of the beaten egg white, if desired.

For the Filling

  1. Gather the ingredients.

  2. In a mixing bowl with an electric mixer, beat butter with brown sugar until creamy and light. Add eggs, one at a time, beating after each addition. Beat in vanilla, salt, corn syrup, and bourbon.

  3. Preheat oven to 350 F. Place pie shell on a baking sheet—this will make it easier to move and will catch any spills.

  4. Spread 1 cup of the pecans evenly over the bottom of pie shell.

  5. Pour filling over pecans. Sprinkle remaining pecans over filling.

  6. Bake pie for 45 to 55 minutes. Watch crust edge after 30 to 40 minutes or so. Place a pie shield or a homemade foil ring over crust edge if it appears to be browning too much.

Recipe Variation

  • *To partially bake the crust, line the pie plate with pastry. Line the pastry with a sheet of foil or parchment paper. Fill with pie weights or dried beans and bake at 400 F for 10 minutes. Remove the crust from the oven and remove the pie weights and foil. Reduce the oven temperature to 350 F. Fill the pie and bake as directed.


  • Toasted Pecans: If you prefer the flavor of toasted pecans, toast them ahead of time in a 325 F oven. Spread them out on a baking sheet. Toast for 10 to 15 minutes, turning once or twice, or until they are aromatic. Remove them from the oven and transfer them to a plate to cool before using.

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