Homemade 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. 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, 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 after taste.

Here’s how to make this pie

First, prepare the pie crust.

Personally, I like to make my own pie crust when I have the time (I use this pie dough recipe) but a sheet of store bought pie crust will also work just fine.

If you’re going the store bought route, I recommend Pillsbury as it seems less prone to stick to itself and tear when you’re trying to unroll it.

Press your pie crust into a 9″ pie pan, trimming away any excess dough that hangs over the edge.

Second, prepare your filling.

In a saucepan over low-medium heat, combine the brown sugar, agave nectar and butter. Cook, stirring occasionally, until the sugar dissolves.

A note on corn syrup 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 after taste). However, both my husband and I agreed that honey actually made our favorite variation with a flavor completely its own (slightly sweeter with a definitive honey after taste). If you’re looking for something new, we highly recommend swapping 3/4 cup honey for the agave.

Remove the pan from the heat and stir in the bourbon, vanilla extract and salt.

In a small bowl, whisk the eggs until lightly beaten (until the yolks and whites are just combined).

Whisking continuously, pour a little of the hot syrup mixture into the eggs. Slowly pour this mixture pack into the pan, whisking continuously to keep the eggs from cooking into chunky pieces.

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.

Finally, assemble and bake the pie.

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.

Cover the pecans with the syrup.

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

• 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.

Frequently asked questions

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