Bourbon Pecan Pie

Bourbon Pecan Pie - Alex Guarnaschelli
Jump to Recipe
There is no shortage of bourbon or sugar in this filling. The result is a super-nutty pie that’s addictive. I like to serve this slightly warm from the oven.


January 22, 2021


Bourbon Pecan Pie - Alex Guarnaschelli

Bourbon Pecan Pie

Course: Dessert
Print Recipe Pin recipe


  • 2 tbsp unsalted butter cold
  • ¼ cup packed plus 1 tbsp dark brown sugar
  • 3 tbsp granulated sugar
  • 2 tsp kosher salt
  • ¼ cup Scant bourbon
  • 2 tbsp blackstrap molasses
  • ½ cup light corn syrup
  • 1 vanille bean split lengthwise, seeds scraped out
  • 3 large egg yolks lightly beaten
  • ½ cup heavy cream
  • cups pecans toasted
  • Basic Pie Crust


  • Preheat the oven to 325°F.

Make the filling:

  • Heat a small skillet over medium heat and add the butter. Cook the butter until it melts and turns golden brown, 3 to 5 minutes, and then immediately pour it into a large bowl to stop the cooking. Whisk in the brown sugar, granulated sugar, salt, bourbon, molasses, corn syrup, vanilla seeds, egg yolks, heavy cream, and pecans. Pour the filling into the pie crust.

Bake the pie:

  • Put the pie pan in the oven and bake until the top browns lightly, 40 to 45 minutes. To test for doneness, gently shake the edge of the pie pan: the filling should be fairly solid. Let the pie cool at least slightly before serving so the filling can finish setting.

Lemony Pie Crust

  • Add the grated zest of 1 lemon with the sugar.

Other Recipes You Might Love