Deep Dish Bourbon Pecan Pie

A slice of pecan pie on a white plate, with caramel filling oozing out. A fork, pecans, and a mint garnish are on the plate. The rest of the pie and a sprig of mint are in the background.

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Deep Dish Bourbon Pecan Pie

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!

Course Dessert

Cuisine American

Keyword baked, caramel, pecan, pecan pie, pie, rich

Prep Time 10

Cook Time 50

Servings servings

Calories 485kcal

Author Paula

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.

Nutrition