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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.

  • Author: Claire | The Simple, Sweet Life
  • 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

Units Scale
  • 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

Instructions

  1. Press pie crust into a 9″ pie pan. Trim away any excess dough from the edges.
  2. In a saucepan, combine the brown sugar, agave and butter over low-medium heat.
  3. Cook, stirring occasionally, until the sugar dissolves.
  4. Remove from heat and stir in bourbon, vanilla extract and salt.
  5. In a small bowl, whisk the eggs until lightly beaten.
  6. Whisking continuously, pour a little of the hot mixture into the bowl with the eggs.
  7. Slowly pour the egg mixture back into the pot, whisk continuously to keep the egg from cooking.
  8. Pour the pecans into the prepared pie crust. Cover with the syrup mixture.
  9. Bake at 350F for 45-55 minutes.
  10. 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

Keywords: bourbon pecan pie, pecan pie recipe, pecan pie without corn syrup, homemade pecan pie