Bourbon Pecan Pie

Name: Bourbon Pecan Pie Without Corn Syrup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 sheet pie crust; 3 eggs; 3/4 cup light brown sugar; 3/4 cup agave nectar; 1/3 cup unsalted butter; 1/4 cup bourbon; 1 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cup pecans

Jump to Recipe·Print Recipe·★★★★★5 from 1 review

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.

slice of bourbon pecan pie with a scoop of ice cream on top; In the background are a bowl of pecans, a glass of milk, a plated slice and the sliced pie in a white pie dish.

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
Expert tips
Substitutions
Storage
Frequently asked questions
More fall desserts
Recipe

How to make bourbon pecan pie

pie crust in a pie pan next to bowls of agave nectar, halved pecans, brown sugar, bourbon, three eggs and a stick of butter.

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.

pie crust in a white pie pan filled with halved pecans.

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.

hot syrup mixture being poured from a small silver saucepan into a pie crust with pecans.

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.

Overhead view of baked bourbon pecan pie.

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.

baked bourbon pecan pie sliced with a scoop of praline ice cream on top and two plated slices around it.

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.

slice of bourbon pecan pie on a plate, topped with a scoop of ice cream and with a piece on a fork; In the background there's the whole pie, a bowl of pecans, a glass of milk and another plated slice.

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

How do you know when pecan pie is done?

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.

What can be substituted for bourbon in pecan pie?

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.

Does pecan pie need to be refrigerated?

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.

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