Bourbon Pecan Pie

Bourbon Pecan Pie

This recipe for bourbon pecan pie is such a great one to know! Best of all, it’s very easy to make. For the filling, all you need is one bowl and something to stir with!

For the crust, you can make a homemade pie crust or use one from the grocery store. Then, just pour the filling into the crust and pop it in the oven! One hour later, your house will smell like the most wonderful mixture of crisp pastry, toasted pecans, brown sugar, bourbon and butter. Yum!

For a gluten-free version, simply sub a gluten-free crust and use gluten-free flour instead of all-purpose flour in the filling.

We make this pie every Thanksgiving and Christmas, and it’s always a hit. Hope it becomes a holiday tradition with your family, too!

Bourbon Pecan Pie


1 9-inch pie crust

3 large eggs

1 cup packed light brown sugar

2 Tablespoons all-purpose flour

1 cup light corn syrup

1 tablespoon vanilla extract

2 tablespoons Bourbon (optional if you don’t have or can’t use)

2 tablespoons unsalted butter, melted and cooled

2 cups pecan halves

Optional Variation: For a dark chocolate pecan pie, simply sprinkle 1/2 cup dark chocolate chips over the filling before baking.


  1. Preheat oven to 425 degrees F. Fit pie crust into a 9-inch pie plate; then freeze the crust for about 30 minutes while making the filling.
  2. Place eggs, brown sugar, flour, corn syrup, vanilla and bourbon in a large bowl. Add melted butter. Stir to combine.
  3. Remove pie crust from freezer. Add pecans to filling, stir to combine and pour into crust.
  4. Place pie plate on a baking sheet. Bake the pie at 425 degrees F for 15 minutes. Reduce heat to 350 degrees and bake for 45-50 more minutes.
  5. Cool at least 1 hour before serving.


Make-Ahead Tip: The filling can be made up to 2 days in advance, stored in an air-tight container in the refrigerator. The pie crust can also be made in advance, covered in plastic wrap and stored in the freezer for up to 1 month.

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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2 Responses

  1. Hello Marie: Hope you are doing well. I wanted to ask you if I could replace the all purpose flour for almond flour and what kind of gluten free pie crust do you recommend.

    1. Hi! I have not tried using almond flour in the filling but, yes, I think it would be fine! Otherwise, you can use gluten-free flour. I have only made gluten-free crusts at home, so I don’t have a personal recommendation. I’ve heard that the Trader Joe’s or Wholly Wholesome gluten-free crusts are good though! Hope that helps. My best, Marie

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Marie Saba

From My Kitchen To Yours