Bourbon Pecan Pie 2

People say the best part about Thanksgiving is the pies!  I do not disagree.  Thanksgiving Thursday is pretty much the only day my family eats pies.  No one really loves Pumpkin Pie so we don’t tend to have that one, but we always have a traditional Texas Bourbon Pecan Pie.  Side note, the way us Texans say pecan is “PUH-KHAN” not “PEE-CAN”. Go ahead and say it out loud.  See???  Sounds better, right:)?

Here is the recipe we have been using for years for our Thanksgiving PUH-KHAN pie.

Bourbon Pecan Pie

A classic Southern dessert. This has a little twist with the Bourbon, but it will still remind you of your childhood. Serve with a dollop of whipped cream-YUM!


  • 1 Store bought pie crust (unless you really want to make your own, but why?)
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 4 Tablespoons butter, melted
  • 4 eggs
  • 1/2 cup maple syrup (not pancake syrup)
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Bourbon
  • 1 1/2 cups pecan halves


  1. Preheat oven to 350°

  2. Roll out pie crust on a cutting board. Transfer to a 9" pie plate sprayed with non-stick cooking spray. Crimp edges with your thumb and finger. Place in fridge until ready to fill.

  3. In a large bowl, stir together sugar, corn syrup, butter, eggs, maple syrup, vanilla and Bourbon. Stir in pecans.  

  4. Pour filling into pie crust.  

  5. Place filled pie on a baking sheet to prevent spillage in your oven during the cooking process. Bake for 1 hour. Check the crust about half way through the cooking process. If it is getting to brown then cover with foil. ONLY THE EDGES. Or use a pie crust cover. The center should be a bit jiggly when you take it out of the oven. It will firm up as it cools. 

  6. Remove from oven and let rest about 1 hour.

Needed Items