Deep Dish Bourbon Pecan Pie Recipe – Rich, Gooey Southern Classic
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When it comes to classic Southern desserts, few recipes are as beloved as pecan pie. This Deep Dish Bourbon Pecan Pie takes everything you love about traditional pecan pie and makes it even better. With a deeper filling, extra pecans, warm bourbon notes, and a rich caramel-like texture, this pie is guaranteed to be the star of your holiday dessert table.
Whether you’re serving it for Thanksgiving, Christmas, or a special family gathering, this Bourbon Pecan Pie, Southern Pecan Pie Bars, and Pecan Pie Bread Pudding deliver that perfect balance of sweet, nutty, buttery goodness that keeps everyone coming back for more.
What Makes Bourbon Pecan Pie So Good?
Bourbon enhances the filling’s natural sweetness while adding notes of vanilla, oak, caramel, and spice. The alcohol bakes off during cooking, leaving behind a rich flavor that complements the buttery pecans beautifully.
The addition of molasses creates even more depth and gives the filling a rich caramel flavor that’s impossible to resist.
Why You’ll 💖 This Deep Dish Bourbon Pecan Pie
- Loaded with nearly 3 cups of pecans
- Deep dish crust means more filling in every bite
- Bourbon adds warmth and depth of flavor
- Easy to make with simple pantry ingredients
- Perfect make-ahead holiday dessert
- A Southern classic that’s always a crowd favorite
A couple more Southern classics that you all love are my Kentucky Bourbon Cake and Chess Pie.
Ingredients
The full printable recipe is at the bottom of this post.
- granulated sugar
- butter, melted
- molasses (Don’t like molasses? No worries, omit and add more syrup.)
- syrup (This is not high fructose corn syrup!)
- eggs, beaten
- Bourbon
- pecans, chopped
- deep dish pie crust
Southern Bourbon Pecan Pie Pro Tip
I have two tips that will cut down your prep time for this Bourbon Pecan Pie Recipe. You do not need to blind-bake the pie crust for this pie, nor do you need to toast the pecans before adding them to the pie. This deep-dish pie bakes for 50 minutes. The crust will be cooked and flaky. Also, the pecans have plenty of time to toast in those 50 minutes.
How to Make Deep Dish Bourbon Pecan Pie
Time needed: 1 hour
Warm, spicy Bourbon adds rich caramel notes to this traditional pecan pie recipe. Between the flaky pie crust, gooey caramel-flavored custard, and sweet, crunchy pecans, this will be your new favorite dessert!
- Prepare the Oven
Preheat your oven to 350°F.
- Make the Filling
In a large mixing bowl, whisk together the sugar, melted butter, molasses, syrup, beaten eggs, and bourbon until smooth and fully combined.
Fold in the chopped pecans. - Fill the Pie Crust
Pour the pecan mixture into the prepared deep dish pie crust and spread evenly.
- Bake
Bake for 45 to 55 minutes or until the center is mostly set and only slightly jiggles when gently shaken.
If the crust begins browning too quickly, loosely cover the edges with foil. - Cool Completely
Allow the pie to cool on a wire rack for at least 3 hours before slicing. This gives the filling time to fully set.
Tips for the Best Bourbon Pecan Pie
Use Quality Bourbon
A good bourbon creates a richer flavor profile. You don’t need the most expensive bottle, but choose one you’d enjoy drinking. I used Knob Creek, but Makers’ Mark, Woodford Reserve, and Buffalo Trace are a few of my favorite brands that I recommend.
Don’t Overbake
The center should still have a slight wobble when removed from the oven. It will continue setting as it cools.
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Cool Completely Before Serving
This is one of the most important steps. Cutting too early can result in a runny filling.
Frequently Asked Questions
I have answered some of the most common questions for this homemade pecan pie recipe below for you.
Most of the alcohol evaporates during baking, leaving behind the bourbon’s rich flavor and aroma.
Yes. This Southern Bourbon Pecan Pie can be baked up to two days in advance and stored, covered, at room temperature or in the refrigerator.
Absolutely. Wrap tightly in plastic wrap and foil and freeze for up to three months. Thaw overnight in the refrigerator before serving.
Thanksgiving Pecan Pie can sit at room temperature for up to two days. For longer storage, refrigerate it.
Serving Suggestions
Serve Deep Dish Bourbon Pecan Pie slices with:
- Fresh whipped cream
- Vanilla ice cream
- Bourbon whipped cream
- Salted caramel sauce
- A hot cup of coffee
Bourbon Pecan Pie Storage
Store leftover Bourbon Pecan Pie Recipe covered on the counter for two days. After two days, store in the refrigerator or freeze your pie.
More Southern Dessert Recipes
If you love traditional Southern desserts, be sure to try more of my favorite pies, cakes, cobblers, and holiday treats. They’re perfect for family gatherings, potlucks, and special occasions throughout the year.
This Deep Dish Bourbon Pecan Pie is rich, buttery, nutty, and filled with warm bourbon flavor. One bite and you’ll understand why this Southern classic has remained a holiday favorite for generations.
Deep Dish Bourbon Pecan Pie
Items in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 1 cup granulated sugar
- 4 Tablespoons butter melted
- 2 Tablespoons molasses
- ⅓ cup Karo syrup see notes
- 4 extra large eggs beaten, or equivalent
- 2 Tablespoons bourbon any brand you'd drink
- 2 and ¾ cups pecans chopped
- deep dish pie crust See notes
Instructions
- Preheat the oven to 350 degrees .
- In a medium-sized bowl, stir sugar and melted butter together. Add the molasses, corn syrup, eggs, pecans, butter and bourbon to the bowl. Stir to combine.1 cup granulated sugar, 2 Tablespoons molasses, ⅓ cup Karo syrup, 4 extra large eggs, 2 Tablespoons bourbon, 4 Tablespoons butter
- Lastly, stir in the pecans.2 and ¾ cups pecans
- Roll out the pie crust and place it in the pan. Pour pecan filling into your dough-lined pan and place on cookie sheet. Bake for 45 to 55 minutes at 350 degrees. (To test that the pie is cooked and set, give it a little shake. If the filling is wavy in the center, it needs to cook longer. A little jiggle is okay, but waves are not.) If the edges of the pie start to get too dark before the pie is fully cooked, cover the edges with foil.deep dish pie crust
- When the pie is cooked, remove it from the oven and cool on a wire rack. If you cut it while it still a little warm, the filling may ooze some. That's okay. I like to serve it with vanilla ice cream.
Notes
- You can use a homemade or store-bought crust. But you’ll need a deep dish for sure.
- Don’t add 3 cups of pecans. Your pie will overflow if you do.
- Karo is not high fructose corn syrup.
- You can omit the molasses and add more syrup.
- You can use maple syrup instead of corn syrup.
- I used Knob Creek. Makers’ Mark, Woodford Reserve, and Buffalo Trace are a few of my favorite brands.