There’s something about a southern pecan pie that just feels like home. That buttery, flaky crust filled with a rich, gooey center and topped with golden, toasted pecans is the very definition of comfort food—especially around Thanksgiving. This version, though, takes things up a notch. With a generous splash of bourbon and the deep molasses notes of dark brown sugar, this southern pecan pie with bourbon and brown sugar is not just a dessert—it’s an experience. Whether you’re serving it to impress guests or simply want to elevate your Thanksgiving spread, this pie delivers bold, nostalgic flavor in every bite.
Southern Pecan Pie with Bourbon and Brown Sugar
Prep Time 25 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 25 minutes mins
Course Dessert
Cuisine American
9-inch pie dish A glass or ceramic dish works best for even baking and beautiful presentation.
Mixing bowls One for the crust and one for the filling.
Pastry blender or forks For cutting butter into the flour when making the crust.
Rolling Pin To roll out your homemade crust.
Whisk Essential for blending the eggs and sugars until smooth.
Measuring cups and spoons Accuracy is key with baking.
Cooling rack To let the pie cool and set properly.
Baking sheet Optional, but placing the pie on one helps catch any spills during baking.
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, cold and cut into cubes
- 3 –4 tablespoons ice water
- Note: You can substitute with a store-bought frozen pie crust if you're short on time but homemade is always worth it.
For the Filling
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- ½ cup unsalted butter melted and slightly cooled
- 3 large eggs
- ¾ cup light corn syrup
- 2 tablespoons bourbon
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups pecan halves plus extra for decorating if desired
Make the Crust (or Use Store-Bought)
If you're making your own crust, start by combining the flour and salt in a large bowl. Add the cold butter cubes and cut them into the flour using a pastry blender or forks until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, just until the dough starts to come together.
Shape the dough into a disc, wrap it in plastic, and refrigerate for at least 30 minutes (though you can prep this the night before).
Once chilled, roll the dough out on a lightly floured surface and transfer it to your 9-inch pie dish. Trim and crimp the edges as desired. Preheat your oven to 350°F (175°C).
Prepare the Filling
In a large mixing bowl, whisk together the brown sugar, granulated sugar, and flour. Add the eggs, corn syrup, melted butter, bourbon, vanilla extract, and salt. Mix until smooth and well combined.
Stir in the pecan halves, making sure they are evenly coated in the sugary, boozy mixture.
Assemble the Pie
Pour the filling into the prepared crust. If you’d like, arrange a few extra pecans on top in a decorative pattern. Place the pie dish on a baking sheet to catch any drips.
Bake the Pie
Bake in the preheated oven for 60 minutes, or until the center is just set and the top is beautifully golden and slightly puffed. You’ll know it’s ready when the filling jiggles slightly but doesn’t slosh.
If the crust edges begin to brown too quickly, loosely cover them with foil halfway through baking.
Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours. This step is crucial—the filling needs time to set. For a cleaner slice, refrigerate the pie for an additional hour before serving.
Serve at room temperature or slightly warmed. Add a scoop of vanilla ice cream or a dollop of whipped cream to take it to the next level.
Pairings
While this southern pecan pie with bourbon and brown sugar is certainly capable of standing on its own, here are a few pairing suggestions that complement its rich flavor:
- Drink Pairing: A small glass of bourbon (to match the pie), or a hot cup of black coffee or spiced chai to balance the sweetness.
- Dessert Spread: Consider pairing with a lighter option like a citrus tart or fruit salad to cut through the richness. Or, go all out with a Thanksgiving dessert trio that includes a slice of pumpkin pecan pie and a scoop of pecan pie cheesecake.
- Savory Balance: If you're serving this after a heavy meal, make sure to have some sharp cheeses or roasted vegetables with a hint of acidity to prepare your guests for the sweetness to come.
FAQs
1. Can I make this pecan pie without corn syrup?
Yes, absolutely. You can substitute the light corn syrup with pure maple syrup or a combination of maple syrup and honey. This will create more of a maple pecan pie flavor, which pairs wonderfully with the bourbon and brown sugar.
2. What kind of pecans work best?
Use fresh, raw pecan halves. Avoid chopped pecans if you want that classic layered look. Toasting the pecans slightly before adding them to the filling will deepen their flavor.
3. Can I use a different type of alcohol instead of bourbon?
Yes, but bourbon really enhances the southern charm of the pie. That said, dark rum or even brandy can be used as substitutes if needed.
4. Is it okay to use store-bought crust?
Yes. A quality store-bought crust can save time and still produce great results. Just make sure to blind-bake it briefly if it's not pre-baked, especially for glass or ceramic pie dishes.
5. How long will leftovers last?
Store any leftover pie in the fridge, covered loosely with foil or plastic wrap, for up to 4 days. For best flavor and texture, let slices come to room temperature or warm slightly before serving.
