Go Back

Bourbon pecan pie

adapted from many recipes of which I took my favorite parts and put them together


  • Pie Crust embarrassingly, I use store bought here, but I use Trader Joe’s which is made with actual butter, not gross palm oil like the other ones, pressed firmly into the bottom and up the sides of an 8 inch spring form pan. Or you can use an eight inch regular pie dish.
  • 4 eggs
  • ¾ cup dark brown sugar
  • ¼ light brown sugar
  • ½ cup plus three tablespoons of light corn syrup
  • ½ stick of unsalted butter melted
  • roughly a teaspoon of salt I do a heavy sprinkle
  • 1 teaspoon of grated lemon zest this makes a difference so don’t leave it out
  • 1 teaspoon of vanilla bean paste or extract
  • Makers Mark here’s the thing…I don’t measure, if I had to guess I would say I use 1/3 cup of Makers Mark, I pour it in while I am whisking and look for a not too soupy mixture to come together and I also smell it, it should smell like bourbon, a lot of bourbon
  • 4 cups of toasted pecans toast in oven at 350 for about 10/15 minutes and let cool; I mix it up, about half whole pecan halves and half chopped pieces, up to you.


  1. Heat the oven to 350 and place a rack in the lower third of the oven.
  2. Whisk eggs in a large bowl, add both sugars, corn syrup, melted butter, salt, zest and vanilla bean. Slowly, add the bourbon to your liking and whisk everything together well.
  3. Place the pecans in the bottom of the pie and slowly and gently pour the filling over the pecans. Be careful you don’t want to waste and spill any of the deliciousness. Shake very gently to distribute the pecans.
  4. Bake for about one hour, the filling will puff up all the way in the center when it is done. As soon as it is puffed take it out. The filling may start to crack and that’s ok.
  5. Cool and set completely before digging in.