Bourbon Pecan Pie

  • 1- 9” pie crust 

  • 1 C.  Granulated Sugar

  • 3 Tbsp.  Light Brown Sugar

  • ½ tsp.  Salt

  • 1 C  Light Corn Syrup

  • ⅓ C.  Unsalted Butter, Melted

  • 1 tsp.  Vanilla Extract

  • 3 Eggs, slightly beaten

  • 1 C. (heaping)  Pecans, Halved

  • 2 Tbsp.  Bourbon (optional)


Preheat the oven to 350 degrees.

Roll out pie crust and set aside.

In a large bowl mix together sugars, salt, corn syrup, butter, vanilla, eggs, and bourbon until combined. 

Place pecans on the bottom of your pie crust. Pour filling on top of pecans.

Cover pie with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes, or until pie is set. Should be jiggly put not liquidy. If not set, cover the pie again so the crust doesn't burn and bake for another 10 minutes.


Yields 1-9” pie, Serves 6-8


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