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Texas Pecan Pie with Bourbon

21 Comments

Make the best Texas Bourbon Pecan Pie.  Use only good Bourbon for cooking in this pecan pie filling recipe for the absolute  best favor.

 

texas pecan pie, bourbon pecan pie, pecan pie filling
 
 
This is the perfect time of the year for me.  Fall is just awesome in Texas.  I love all the cooler weather, the harvest is coming in, the pantry is loaded with jams, jellies, veggies from the garden and my freezer is loaded with pecans.    Thanksgiving is right around the corner and the kitchen is filled with those amazing aromas of fall baking.  
 
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bourbon pecan pie

 

We do not cut any corners making this Bourbon Pecan Pie.   And we use add dark brown sugar, real butter, dark corn syrup and just a splash of good bourbon for cooking to make this pecan pie filling recipe.  We did use a store-bought pie crust because this is all about the filling.  My all-time favorite pie for fall and Thanksgiving is this Texas Pecan Pie.  And we hope you enjoy it also. 

 

Bourbon for cooking:

A great rule of thumb in using bourbon for cooking is to use one that you enjoy drinking.  There is much discussion of the proper bourbon, but since you are making this for you and your family, your choice of bourbon should be the one you use in this Texas Pecan Pie.    And the ticket is to not use too much or too little.  Too little and it doesn’t make a difference and too much can overwhelm and take over the flavor. We believe we have found just the perfect amount in this recipe. 

 

Texas Bourbon Pecan Pie Filling Recipe:

Ingredients:
  • 3 Tablespoons butter, melted
  • 1 cup dark brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup dark corn syrup
  • 2 Tablespoons of good bourbon
  • 2 cups pecan halves
  • 9 inch unbaked deep-dish pie crust
Equipment needed:
 
Instructions:
 
Start your Texas Pecan Pie by preheating your oven to 350 degrees F.   Mix the corn syrup, eggs, sugar, butter, salt, bourbon and vanilla in a large bowl.    Gently Stir in the pecans and pour into the pie crust.  Place a pie crust protector over the pie and place it on a cooking sheet.   Bake on center rack of the oven for 60 to 70 minutes and remove from oven.   Cool at least for 2 hours on a wire rack before serving.
 

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Print Recipe
5 from 16 votes

Texas Pecan Pie

Make the best Texas Pecan Pie with this Bourbon Pecan Pie recipe. Use good Bourbon for cooking in your pecan pie filling recipe for this pecan pie.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American, Texas
Keyword: Bourbon Pecan Pie, pecan pie filling, Texas Pecan Pie
Servings: 8
Calories: 601kcal
Author: Evelyn

Ingredients

Instructions

  • Start your Texas Pecan Pie by preheating your oven to 350 degrees F.
  • Mix the corn syrup, eggs, sugar, butter, salt, bourbon and vanilla in a large bowl. 
  • Gently stir in the pecans and pour into the pie crust. 
  • Place a pie crust protector over the pie and place it on a cooking sheet.   Bake on center rack of the oven for 60 to 70 minutes and remove from oven. 
  • Cool at least for 2 hours on a wire rack before serving.

Nutrition

Calories: 601kcal | Carbohydrates: 77g | Protein: 6g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 380mg | Potassium: 205mg | Fiber: 3g | Sugar: 61g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 2mg

Recipe Rating




Jamie Sherman

Wednesday 4th of November 2015

Pecan pie is one of my faves - I love that you added bourbon! :)

Donna Kissell

Saturday 30th of November 2013

I made two of these for Thanksgiving. They were delicious! I have tried out different recipes over the last couple of years and this is now my go to recipe for pecan pie. Thanks for sharing.

Kelley

Monday 18th of November 2013

This looks great! I have always been scared to try a pecan pie for some reason. Im going to have to give this one a shot! Hubs will love the bourbon addition!

Debi and Charly @ Adorned From Above

Monday 18th of November 2013

I love pecan pie. This recipe looks delicious. Thanks so much for sharing

The Tumbleweed Contessa

Sunday 17th of November 2013

Yummy, Evelyn. Thanks for sharing this.

Linda