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bourbon pecan pie slice with a huge dollop of whipped cream on top of a white lacy plate with a gold fork
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Dad's Favorite Bourbon Pecan Pie

This is my dad's FAVORITE Bourbon Pecan Pie! Super flavorful, gooey, and rich, it's best served with a big scoop of ice cream!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • One 9" deep dish prepared pie crust frozen
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1 cup light brown sugar
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 2 Tbsp bourbon optional but recommended
  • 1 tsp kosher salt
  • 1 Tbsp vanilla extract
  • 2 cups pecan halves

Instructions

  • Preheat oven to 350 degrees F. Place the frozen pie crust on a rimmed baking sheet to catch any spills while baking. Set aside.
  • In a large bowl, whisk together the melted butter, brown sugar, eggs, corn syrup, bourbon, salt, and vanilla together until combined and smooth. Add in the pecans and toss to coat. Pour the pecan mixture into the pie crust.
  • Bake for 30 minutes, then loosely tent the pie with foil and continue baking another 20-30 minutes or until the center is just about set (only very slightly jiggly or completely set). Cool completely, then refrigerate for at least 2 hours to firm up. You can serve it cold or at room temperature, but I recommend refrigerating for that initial 2 hours so it cuts cleanly.