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    Home » Bourbon

    Bourbon Pecan Pie

    Published: Apr 11, 2019 · Modified: Nov 10, 2023 · 8 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!
    This Kentucky bourbon pecan pie is a twist on the Southern classic, and is sweetened with honey and molasses. (No corn syrup!)

    This Kentucky bourbon pecan pie is a twist on the Southern classic, and is sweetened with honey and molasses. (No corn syrup!)

    Bourbon Pecan Pie on a serving table

    I did not grow up eating pecan pie.

    Pecan pie was an occasional treat-- but I was always a chocolate pie kind of person.

    Pecan pie was always just a tad too sweet for me.

    And then-- I got married.

    And the husband, he loves pecan pie.

    But not just any pecan pie.

    He loves his mom's pecan pie. When he made it for me on Pi Day one year-- I had to admit that this pecan pie was DIFFERENT.

    It was less sweet, with a lot more flavor.

    And then I got ahold of his mom's recipe, and of course-- I added bourbon.

    This bourbon pecan pie is made without corn syrup, and is sweetened with honey and molasses for a deliciously flavor-packed dessert.

    Want to try a CHOCOLATE version of this pie? Check out this chocolate bourbon pecan pie.

    how to make bourbon pecan pie step by step

    What is Molasses?

    Molasses is a thick, sweet syrup made from boiling sugar cane.

    It's generally used in baking, but when I worked at Cracker Barrel you could order a molasses ice cream sundae (off-menu).

    In this bourbon pecan pie, we're using molasses to replace the corn syrup generally used in pecan pie recipes.

    Can I Use Maple Syrup instead of Molasses for this Bourbon Pecan Pie?

    You can-- with a caution.

    I tried swapping the molasses for maple syrup in this bourbon pecan pie, but while the results were delicious, the pie never completely set.

    Or at least, it didn't set as firmly.

    So if you decide to swap molasses for maple syrup, know that your pie won't be as "sliceable," and it will need to sit out an extra hour or two at room temperature before serving to allow the filling to firm up as much as possible.

    I recommend using the molasses instead of maple syrup if possible.

    Where is Molasses in the Grocery Store?

    Your local grocery store should have molasses.

    Depending on the store, you might have to hunt a little for it.

    Try looking in the health food section, in the baking aisle with the other sweeteners, or next to the maple syrup in the pancake aisle.

    You can also buy molasses online.

    Can I Use Blackstrap Molasses Instead of Regular Molasses in this Bourbon Pecan Pie?

    Absolutely not.

    Blackstrap molasses is quite bitter and dense, and should not be used as a molasses replacement in this pie.

    Learn more about molasses vs blackstrap molasses in this article from Serious Eats.

    Enjoy this pie while watching the Derby, while sipping a cup of Joe, or just because it's PIE TIME!

    Bourbon Pecan Pie on a serving table
    Bourbon Pecan Pie on a serving table
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Bourbon Pecan Pie

    This Kentucky bourbon pecan pie is a twist on the Southern classic, and is sweetened with honey and molasses. (No corn syrup!)
    Author: Sarah Trenalone
    Prep Time15 minutes mins
    Cook Time40 minutes mins
    Cooling TIme1 hour hr
    Total Time1 hour hr 55 minutes mins
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Servings: 8 people
    Calories: 400kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    4-5 Days (Fridge), 2 Months (Freezer)
    Prevent your screen from going dark

    Ingredients

    • 1 cup pecans, roughly chopped
    • ¼ cup bourbon See Recipe Notes
    • ½ cup honey
    • ½ cup molasses or Sorghum Syrup
    • ¼ cup butter, melted
    • 1 tablespoon lemon juice
    • 3 eggs
    • 1 9" pie dough

    Instructions

    • Preheat oven to 450°F.
    • In a small bowl, add the pecans and bourbon.  Set aside.
    • Use an electric mixer to mix together honey, molasses, butter, and lemon juice.
      Alternately, whisk vigorously with a whisk.
    • Add the eggs, and beat until the batter is smooth.  Add the bourbon and pecans, and stir with a spoon to incorporate.
    • Arrange the pie dough in a pie pan. 
    • Pour the pecan mixture inside the pie dough.  Bake 10 minutes at 450°F, then lower temperature to 350°F.  Bake another 25-30 minutes.
    • Pie is ready when the filling has set, but the center still wobbles slightly.
    • Allow pie to cool at least 1 hour before serving.
    • Make Ahead (Refrigerator): Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).
      Make Ahead (Freezer):
      Allow cooked pie to cool completely. Wrap it tightly and freeze. Use within 2 months.
      To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through. Allow pie to come to room temperature before serving.

    Notes

    For a boozier pie: Use ⅓ cup bourbon and cook 5 minutes longer (at 350°F).

    Nutrition

    Calories: 400kcal (20%) | Carbohydrates: 45g (15%) | Protein: 4g (8%) | Fat: 21g (32%) | Saturated Fat: 6g (38%) | Cholesterol: 76mg (25%) | Sodium: 169mg (7%) | Potassium: 413mg (12%) | Fiber: 1g (4%) | Sugar: 33g (37%) | Vitamin A: 275IU (6%) | Vitamin C: 1mg (1%) | Calcium: 68mg (7%) | Iron: 2.2mg (12%)
    Tried this recipe?Leave a comment and rating below!

    More Bourbon Recipes + Distilleries

    • Bourbon still at Hartfield & Co.
      Hartfield and Co. (Paris, KY)
    • Willett Distillery stone and wood building.
      Willett Distillery (Bardstown, KY)
    • Exterior of Jeptha Creed Distillery, a red wood-sided building with black roof.
      Jeptha Creed Distillery (Shelbyville, KY)
    • Building Exterior with "Finger Lakes Distilling" printed on side.
      Finger Lakes Distilling (Burdett, NY)

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 4 votes (1 rating without comment)

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    Comments

    All commentsQuestions
    1. Holly says

      April 19, 2019 at 1:06 pm

      5 stars
      I don't think I've ever made pecan pie without corn syrup and LOVE this switch. Can't wait to try ti!

      Reply
    2. Lauren says

      April 21, 2019 at 4:05 pm

      5 stars
      I LOVE that this pie doesn't use corn syrup. And bourbon? I mean, come on. So, so good. I'd love to make this for Derby Day.

      Reply
    3. Anne says

      April 21, 2019 at 9:23 pm

      Pecan pie is one of my favorites, but I've never actually made my own! Pinned this to try this soon!

      Reply
    4. Charity says

      April 22, 2019 at 10:22 pm

      5 stars
      So, as a rule I'm not a pecan pie fan. That's because they are generally too sweet! Very excited to try this recipe. Even better that it's based on a family recipe! Those are always the best!

      Reply
    5. Paloma says

      November 24, 2020 at 6:53 pm

      Is bourbon necessary to the recipe or does it just flavor? I don’t drink so I’d rather skip the alcohol.

      Reply
      • Sarah Trenalone says

        November 24, 2020 at 7:04 pm

        Hi! I've actually only tested this particular version of pecan pie with the bourbon, so I'm not sure! It might throw off the liquid ratio a little bit.

        Reply
    6. Terry says

      February 09, 2024 at 11:59 am

      QUESTION: Can I add chocolate to this recipe? Thank you.

      Reply
      • Alisha Trenalone says

        February 11, 2024 at 5:53 pm

        You can indeed! We have a chocolate version here: https://champagne-tastes.com/chocolate-bourbon-pecan-pie/

        -Alisha at Champagne Tastes

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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