Recipes Desserts Pies & Tarts Pecan Pie Bourbon Pecan Pie 3.0 (2,318) 14 Reviews This gooey pecan pie tastes of dark caramel, toasted nuts and a hint of bourbon, and the press-in crust means you don’t even need a rolling pin. By Cheryl Day Cheryl Day Cheryl Day is a baker and bestselling cookbook author who owns Back in the Day Bakery. Cheryl also co-founded Southern Restaurants for Racial Justice. She's a James Beard Award semifinalist for Outstanding Baker in 2015. Food & Wine's Editorial Guidelines Updated on August 30, 2023 Rate PRINT Share Trending Videos Close this video player A supereasy press-in crust means you don't even need a rolling pin for this amazing pecan pie. Photo: © Con Poulos Active Time: 30 mins Cool Time: 3 hrs Total Time: 6 hrs Servings: 8 This classic Southern pie has a bit of a kick from the bourbon, which pairs nicely with the gooey filling, toasted pecans, and cookie-like crust. A healthy bit of fine sea salt and pecans added to the filling keeps the flavors balanced so the pie isn't overwhelmingly sweet. Frequently asked questions Why do eggs need to be room temperature? Cold eggs have a stiff texture and are less flexible when mixed into a dough or batter. Room temperature eggs are more flexible, allowing more air into the mixture without constricting the ingredients. How do I warm up eggs to room temperature? Let eggs rest on the countertop for one to two hours until they are about 70 degrees. If you forgot to pull out the eggs in time, don’t worry — there are a few ways you can gently warm up eggs. You can place the eggs in a bowl of warm (not hot!) water to quickly bring them to room temperature. Or, try the glass method: Place a hot glass or bowl over the eggs on the countertop and let the heat gently warm them like an incubator. Pairing suggestion Pour an orange and nutmeg-scented Italian dessert wine with this pie. Notes from the Food & Wine Test Kitchen It’s important to remember that this isn’t your typical pie crust. It is cookie-like in texture, and will likely bake up to be more soft and gooey in the center. The crust edges will brown and spread more due to the higher sugar and fat content, and the slices will not be as clean as with other doughs. Ingredients Piecrust 2 cups all-purpose flour 1/3 cup packed light brown sugar 3/4 teaspoon fine sea salt 1 stick plus 7 tablespoons unsalted butter, melted and cooled for 20 minutes Filling 2/3 cup granulated sugar 2/3 cup packed light brown sugar 1 teaspoon fine sea salt 4 large eggs, at room temperature 1 cup dark corn syrup 2 tablespoons bourbon 2 tablespoons unsalted butter, melted 1 1/2 teaspoons pure vanilla extract 4 cups unsalted pecan halves Directions Make the Piecrust Whisk flour in a bowl with brown sugar and salt until well combined and no sugar clumps remain. Stir in butter until dough comes together into a ball. Transfer dough to a deep 9-inch glass or ceramic pie plate. Using your fingers, press dough over bottom and up side of plate to rim. Pinch together and lightly press down edge to create a simple, slightly rounded crust secured to rim of pie plate. Refrigerate, uncovered, until firm, about 25 to 30 minutes. Make the Filling Meanwhile, preheat oven to 350°F. Whisk both sugars in a bowl with salt and eggs until smooth, then whisk in corn syrup. Add bourbon, butter and vanilla. Roughly chop half of pecans; stir into sugar mixture with remaining whole pecan halves. Pour filling into chilled crust and transfer pie to a foil-lined baking sheet. Cover loosely with foil and bake until filling is nearly set and an instant-read thermometer inserted in center registers 200°F, about 2 hours to 2 hours 10 minutes. Transfer pie to a rack and let cool completely, about 3 hours, before serving. Update We retested this recipe after some readers reported issues with the original version, and adjusted the ratios of sugar and nuts in the filling. Be sure to let the pie cool before cutting into it, so the filling has time to set up. Originally appeared: November 2014 Rate It Print