Bourbon whisky pecan pie

    40 min

    A deliciously decadent mixture of butter, eggs, sugars, pecans and bourbon whisky baked into a nutty and 'spirit'-ed heavenly pie. You won't be drunk, but your senses will be drunk with pleasure and the taste of heaven.

    43 people made this

    Serves: 8 

    • 100g caster sugar
    • 110g dark brown soft sugar
    • 45g butter, melted
    • 120ml golden syrup
    • 3 eggs, beaten
    • 2 tablespoons bourbon whisky
    • 215g pecan halves
    • 1 23cm shop-bought pastry case

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Preheat an oven to 190 C / Gas 5.
    2. Mix the caster sugar, dark brown soft sugar and butter together in a bowl. Stir in the corn syrup, eggs and bourbon; fold in the pecans. Pour the mixture into the pastry case.
    3. Bake in the preheated oven for 10 minutes; reduce heat to 180 C / Gas 4 and continue to bake until the pie is set, about 25 minutes more. Allow to cool completely on a wire rack before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (64)


    Great recipe! I did make a few changes, left out the sugars, butter, syrup, eggs, crust, etc.......bourbon was a great help while preparing a huge Thanksgiving dinner.  -  20 Apr 2012  (Review from Allrecipes US | Canada)


    20 some years ago I came across an elderly southern lady's recipe for Bourbon Pecan Pie. This is the exact same recipe, and I can tell you after baking this pie for 20+ years that it is without a doubt the best pecan pie there is. If you want a fancy presentation, take your pecans and arrange them in the pie crust. Press them down slightly. Then add your liquid. The nuts will rise to the top during baking leaving a professional appearance. I have only done this a few times when I really wanted a WOW presentation.  -  15 May 2010  (Review from Allrecipes US | Canada)


    This pie is delicious and so easy. I just used a bourbon that I happened to have on hand (Jim Beam) but I think any bourbon would do. I was worried that it might have to strong of an alcohol flavor, but it cooked right out and left it with a more sophisticated taste that was a welcome change from the same ole' pecan pie. Everyone loved it so I will be making again soon! Thanks for sharing Kimberly  -  29 Nov 2009  (Review from Allrecipes US | Canada)