Bourbon Pecan Pie Recipe by The Schmidty Wife

My First Bourbon Pecan Pie

I made my first one for my husband’s birthday. I was so nervous. The kitchen smelled like sweet nuts and warm butter. He took one bite and his eyes got wide. He said it was the best thing I ever baked. I still laugh at that.

This pie is special. It is not just a dessert. It is a hug on a plate. Sharing it makes people feel loved. That is why this matters. Food is how we show we care.

Why We Brown the Butter

Do not skip browning the butter. It is the secret. You cook it until it smells nutty. You will see little brown bits in the pan. Doesn’t that smell amazing? It adds a deep, toasty flavor.

It makes the whole pie taste richer. This one step changes everything. It turns a good pie into a great one. What is your favorite kitchen secret? I would love to know.

The Magic of Waiting

This is the hard part. You must let the pie cool. Then you must wait overnight. I know, it is torture! The filling needs time to set. It becomes firm and silky.

If you cut it warm, it will be a soupy mess. Patience is a cooking ingredient too. That is why this matters. Good things come to those who wait. Even pie.

A Little Kick from the Bourbon

The bourbon is my favorite part. Do not worry, the alcohol cooks off. It leaves behind a wonderful warmth. It tastes like vanilla and oak. It pairs perfectly with the pecans.

Fun fact: The word “bourbon” comes from Bourbon County, Kentucky. It is a true American flavor. Do you like recipes with a little spirit in them? Or does it make you nervous?

Your Turn to Bake

Do not be scared of pie. This one is very forgiving. The pecans float to the top all by themselves. It makes a beautiful pattern. Just follow the steps slowly.

Use a store-bought crust if you want. I do it all the time. The most important thing is to make it with joy. Who will you share your first slice with? Tell me your plan.

Ingredients:

Ingredient	Amount	Notes
9-inch pie shell / pie dough	1	Use your favorite recipe or store-bought
Eggs	3
Light brown sugar	1/4 cup	Packed
Dark corn syrup	1/2 cup
Light corn syrup	1/2 cup
Bourbon	1/4 cup
Unsalted butter	4 Tablespoons (1/4 cup)
Salt	1 pinch
Vanilla extract	1 teaspoon
Pecan halves	1 1/2 cups

My Cozy Bourbon Pecan Pie

Hello, dear. Come sit at the counter. I’m making my special pecan pie. It has a little secret. I add a splash of bourbon. It makes the kitchen smell like a warm hug. My grandpa used to love this pie. I still laugh at that. He’d always ask for “just one more sliver.” Let’s make it together. It’s easier than you think.

Step 1: First, turn your oven to 350 degrees. Get your pie dough ready. You can use your own recipe or store-bought. Gently press it into a 9-inch pie plate. I like to crimp the edges with my fingers. It makes it look homemade.

Step 2: Now, let’s brown the butter. Melt the butter in a pan over medium heat. Keep stirring until you see little brown bits. Doesn’t that smell amazing? Take it off the heat to cool. (My hard-learned tip: watch it closely! It goes from brown to burnt very fast.)

Step 3: Crack three eggs into a big bowl. Beat them up good. Add the brown sugar and both corn syrups. Whisk it all together. Then pour in that lovely brown butter, the bourbon, and vanilla. Give it another good stir.

Step 4: Time for the pecans! Stir in all those pretty pecan halves. They will float, you know. That’s just what they do. Carefully pour everything into your waiting pie shell. The pecans will rise to the top like little boats. Do you think the pecans float because they’re light or the filling is thick? Share below!

Step 5: Bake your pie for 50 to 60 minutes. The center should have a little jiggle, like jelly. But it shouldn’t be soupy. This is the hardest part. You must let it cool completely. I know, it’s tempting! It’s even better the next day, cold from the fridge. Trust me on this.

Cook Time: 50–60 minutes
Total Time: About 4 hours (with cooling)
Yield: 8 slices
Category: Dessert, Holiday

Three Fun Twists to Try

This pie is wonderful as-is. But sometimes, it’s fun to play. Here are three little ideas. They make it feel new again. I’ve tried them all for my book club. They were a big hit.

The Chocolate Swirl: Melt some chocolate chips. Drizzle it over the filling before baking. It makes pretty ribbons.

The Salty-Sweet Crunch: Sprinkle a big pinch of flaky sea salt on top right when it comes out of the oven. Oh my.

The Maple Swap: Use real maple syrup instead of the light corn syrup. It tastes like a fall morning. Which one would you try first? Comment below!

Serving It Up Just Right

This pie is rich. A little slice goes a long way. I love it plain, with just a fork. But for company, I dress it up. A dollop of fresh whipped cream is perfect. A small scoop of vanilla ice cream is also heavenly. It melts into the cracks.

What to drink with it? For the grown-ups, a small glass of the same bourbon you baked with is nice. It’s a fun match. For everyone, a cold glass of milk is the classic choice. It cuts the sweetness beautifully. Which would you choose tonight?

Keeping Your Bourbon Pecan Pie Perfect

This pie is best made a day ahead. Let it cool completely first. Then, just cover it and put it in the fridge. It will keep for about four days. The flavors get even better overnight.

You can also freeze a whole pie for later. Wrap it tightly in plastic, then foil. It will be good for up to three months. Thaw it in the refrigerator before you serve it.

I once reheated a slice in the microwave. It was a soggy mess! For a warm slice, use your oven. Heat it at 300 degrees for about ten minutes.

This matters because a good pie is a treasure. Storing it right means no waste. You can enjoy every last crumb. Have you ever tried storing it this way? Share below!

Pie Problems? Here Are My Easy Fixes

First, a soggy bottom crust. No one likes that. Always bake your empty pie shell for ten minutes first. This is called blind baking. It makes the crust crisp.

Second, the filling might overflow. I remember when my pie bubbled over in the oven. What a sticky mess! Always place your pie plate on a baking sheet. This catches any drips.

Third, the pecans burning on top. If the top browns too fast, tent it with foil. Just lay a piece loosely over the pie. This lets it bake without burning.

Fixing these small issues builds your confidence. It also makes sure every bite tastes perfect. Which of these problems have you run into before?

Your Bourbon Pecan Pie Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pie crust from the store.

Q: How far ahead can I make it? A: You should make it the day before. The filling needs time to set firmly.

Q: What if I don’t have bourbon? A: You can use more vanilla extract instead. The flavor will be different but still sweet.

Q: Can I double the recipe? A: Yes, for two pies. Simply mix everything in a bigger bowl.

Q: Any optional tips? A: A pinch of cinnamon is lovely here. Fun fact: Pecans are the only major tree nut native to North America! Which tip will you try first?

From My Kitchen to Yours

I hope you love making this special pie. It is perfect for sharing with people you love. I would be so happy to see your creation.

If you give it a try, please share a photo. You can tag my blog on Pinterest. Let’s build a little community of pie lovers together. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.