This bourbon pecan pie is the epitome of rich fall flavors without any artificial corn syrup aftertaste. Perfect for serving up at your Thanksgiving table or as the sweet finale to a slow fall weekend with the family.
Let me preface what I'm about to say with the fact that I'm not normally a fan of desserts with nuts. Nuts are really just roadblocks for the chocolate I know should be there in its place.
So when I say this bourbon pecan pie made me literally reconsider my entire stance on nut-based desserts (and was the inspiration behind my pecan upside-down cake and adding pecans to maple cookies), it was no small feat.
And perhaps best of all, this flaky, caramel-y confection has all the rich flavor of your favorite pecan pie without that artificial corn syrup aftertaste.
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How to make bourbon pecan pie
First, prepare the pie crust.
Store-bought and homemade pie crust work equally well for this recipe.
Press your pie crust into a 9" pie pan.
Trim away any excess dough that hangs over the edge. Crimp crust using your fingers.
Second, prepare your filling.
Pour the pecans into the prepared pie crust.
I left mine halved, but you can also coarsely chop some or all if you want small pieces.
Third, cook the syrup.
Heat sugar, agave, and butter until sugar dissolves. Remove, mix bourbon, vanilla, salt. Whisk eggs, add syrup slowly while whisking. Pour the egg mixture back into pan while constantly whisking.
Cover the pecans with the syrup.
Finally, bake.
Bake at 350F for 45-55 minutes. If you want to keep the crust of your pie from browning too much, you can cover it with aluminum foil or a pie shield for the first 30-35 minutes of baking.
Remove the pie from the oven and allow to cool. Place in the refrigerator and allow to set completely before serving.
Expert tips
- If the eggs get cooked by the syrup: Should you develop little bits of cooked egg chunks in your syrup, you can strain them out using a small strainer or even a mesh tea infuser.
- Testing for doneness: Gently jiggle your pie. Pecan pies are done when the edges are set and the center has a Jell-O like wiggle (as opposed to horizontal sloshing or a wave).
- Cutting perfect pieces: Because the filling is soft, I recommend cutting the pie straight out of the fridge (once it has completely set) using a sharp knife. You can also cut the pie frozen to ensure sharp edges.
Substitutions
I recipe-tested this with multiple substitutions for the corn syrup and found that the agave nectar produced the pie with the closest flavor to the original (minus that corn syrup aftertaste).
However, both my spouse and I agreed that honey actually made our favorite variation with a flavor completely its own (slightly sweeter with a definitive honey aftertaste). If you're looking for something new, we highly recommend swapping ¾ cup honey for the agave.
If you don't have either one, you can substitute with maple syrup at a 1:1 ratio.
Storage
Pecan pies can be wrapped and stored in the refrigerator for four days.
They can also be wrapped tightly in plastic wrap, then in aluminum foil, and frozen for up to three months. Thaw overnight in the refrigerator prior to serving.
Frequently asked questions
Pecan pies can be tricky to test for doneness because they don't completely set until they're cool. To find out if your pie is done, gently jiggle it. If the center has a Jell-O like jiggle but the sides are set, the pie is done. Any sloshing or widespread filling movement is an indication that the pie needs to bake a little longer.
Don't have bourbon on hand or prefer to use something else? You can substitute a whiskey, rum, brandy or cognac at a 1:1 ratio for the bourbon. If you'd prefer a non-alcoholic option, substitute the bourbon for a tablespoon non-alcoholic vanilla extract.
Yes - Because pecan pie contains quite a bit of egg, it should be refrigerated to prevent the growth of bacteria and other foodborne illness.
More fall desserts
Did you make this recipe? Please leave a ⭐ star rating and let me know how it went in the comments below! I regularly update these posts and feedback from wonderful readers like you help me improve them.
Recipe
Bourbon Pecan Pie Without Corn Syrup
This bourbon pecan pie is the epitome of rich fall flavors without any of the artificial corn syrup after taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 sheet pie crust
- 3 eggs
- ¾ cup light brown sugar
- ¾ cup agave nectar
- ⅓ cup unsalted butter
- ¼ cup bourbon
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cup pecans
Instructions
- Press pie crust into a 9" pie pan. Trim away any excess dough from the edges.
- Pour the pecans into the prepared pie crust.
- In a saucepan, combine the brown sugar, agave and butter over low-medium heat.
- Cook, stirring occasionally, until the sugar dissolves.
- Remove from heat and stir in bourbon, vanilla extract and salt.
- In a small bowl, whisk the eggs until lightly beaten.
- Whisking continuously, pour a little of the hot mixture into the bowl with the eggs.
- Slowly pour the egg mixture back into the pot, whisk continuously to keep the egg from cooking.
- Cover with the syrup mixture.
- Bake at 350F for 45-55 minutes.
- Allow to set completely before serving.
Notes
- Agave nectar substitutions: Don't have agave nectar on hand or would prefer to use something else? Try substituting honey or maple syrup at a 1:1 ratio.
- If the eggs get cooked by the syrup: Should you develop little bits of cooked egg chunks in your syrup, you can strain them out using a small strainer or even a mesh tea infuser.
- Testing for doneness: Gently jiggle your pie. Pecan pies are done when the edges are set and the center has a Jell-O like wiggle (as opposed to horizontal sloshing or a wave).
- Cutting perfect pieces: Because the filling is soft, I recommend cutting the pie straight out of the fridge (once it has completely set) using a sharp knife. You can also cut the pie frozen to ensure sharp edges.
- Storage: Pecan pie can be wrapped and stored in the refrigerator for four days.
- Freezing: Pecan pies keep well in the freezer and can be stored for up to three months. Wrap your pie tightly in plastic wrap, then in aluminum foil, to create an air tight cover. Thaw overnight in the refrigerator prior to serving.
Nutrition
- Serving Size: 1 slice
- Calories: 471
- Sugar: 49.9g
- Sodium: 205mg
- Fat: 24.5g
- Saturated Fat: 6.2g
- Carbohydrates: 60.2g
- Fiber: 4.6g
- Protein: 4.2g
- Cholesterol: 65mg
Sue says
I'm not a huge fan of pecans, but I know someone who is. Need to try this out 🙂
Ellie Henry says
Can I replace the bourbon with maple syrup to make it non alcoholic?
Claire says
Hi Ellie! You can swap the bourbon for 1/4 cup agave nectar, maple syrup or honey. All of these alternatives produce a delicious pie, but the agave nectar will be the closest in flavor to a pecan pie made with corn syrup while the other two will add other flavors.