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This Kentucky bourbon pecan pie is a twist on the Southern classic, and is sweetened with honey and molasses. (No corn syrup!)
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.
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 extremely 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
Yes
4-5 Days (Fridge), 2 Months (Freezer)
Ingredients
- 1 cup pecans, roughly chopped
- 1/4 cup bourbon See Recipe Notes
- 1/2 cup honey
- 1/2 cup molasses or Sorghum Syrup
- 1/4 cup butter, melted
- 1 TB 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.
I don’t think I’ve ever made pecan pie without corn syrup and LOVE this switch. Can’t wait to try ti!
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.
Pecan pie is one of my favorites, but I’ve never actually made my own! Pinned this to try this soon!
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!