Bourbon Pecan Pie on a serving table
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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!)
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Cooling TIme 1 hour
Total Time 1 hour 55 minutes
Servings 8 people
Calories 400kcal
Author Sarah Trenalone

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.

Notes

For a boozier pie: Use 1/3 cup bourbon and cook 5 minutes longer (at 350°F).

Nutrition

Calories: 400kcal | Carbohydrates: 45g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 169mg | Potassium: 413mg | Fiber: 1g | Sugar: 33g | Vitamin A: 275IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2.2mg