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Bourbon Pecan Pie

A delightful and indulgent dessert featuring a flaky crust and a rich, gooey filling of brown sugar, golden syrup, pecans, and bourbon, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 pieces
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 unbaked crust unbaked homemade pie crust This can be store-bought or homemade.
For the filling
  • 5 tablespoons creamy unsalted butter Melted and browned for flavor.
  • 2/3 cup packed dark brown sugar Adds rich caramel undertone.
  • 2/3 cup light corn syrup
  • 1/2 cup golden syrup Such as Lyle’s or King brand.
  • 3 large eggs At room temperature.
  • 2 tablespoons bourbon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 2.5 cups pecan halves For added crunch.
  • 1 beaten egg/milk/cream for brushing the edges To achieve a golden finish.

Method
 

Preparation
  1. If using a store-bought crust, unroll it and fit it into a 9-inch by 1½-inch deep-dish pie pan, ensuring the edges extend about ½ inch beyond the pan's lip. Crimp the edges for decoration and refrigerate.
  2. For a homemade crust, roll it out to a 12 to 13-inch circle, drape over the rolling pin, and place in the pie pan. Trim edges, crimp as desired, and refrigerate.
Baking the Pie
  1. Preheat the oven to 350°F (175°C), positioning a baking sheet on the lower rack.
  2. Melt the unsalted butter in a saucepan over medium heat and swirl until it turns golden brown (3 to 5 minutes). Pour into a bowl, leaving the milk solids behind. Let it cool.
  3. Add dark brown sugar, corn syrup, golden syrup, eggs, bourbon, vanilla, and salt to the bowl with brown butter, whisking until smooth.
  4. Sprinkle pecan halves into the pie crust and pour the syrup mixture over them. Optionally arrange some whole pecans on top.
  5. Brush the edges of the crust with beaten egg, milk, or cream and place pie on the baking sheet.
  6. Bake for 50 to 55 minutes until set and golden brown.
  7. Cool the pie on a wire rack for about 4 hours before serving.

Notes

Consider adding a pinch of cinnamon or espresso powder for extra flavor. To store, keep covered at room temperature for up to two days, or refrigerate for up to a week. Freeze tightly wrapped for up to three months.