Description
This Deep Dish Bourbon Pecan Pie features a buttery, flaky crust filled with a rich, gooey bourbon-infused pecan filling. The pie combines the warmth of bourbon and spices with the crunch of toasted pecans, making it an indulgent dessert perfect for special occasions or holiday gatherings.
Ingredients
Scale
Pie Crust
- 2½ cups flour
- 1 teaspoon sea salt
- 1½ teaspoons white sugar
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- 1 tablespoon vanilla extract
- ¾ cup cold water
- Egg wash: 1 egg yolk + 1 tablespoon cold water, beaten
Pie Filling
- 2 cups roughly chopped pecans, plus extra whole pecans for topping if desired
- 4 eggs
- ½ cup dark brown sugar, packed
- ½ cup white sugar
- ½ cup light corn syrup
- ½ cup dark corn syrup
- 3 tablespoons bourbon
- ½ teaspoon salt
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter
Instructions
- Make the Pie Crust: Preheat oven to 350˚F. In a large mixing bowl, combine flour, sugar, and salt. Add cubed butter and cut into mixture until pea-sized pieces form. Add cold water and vanilla extract, stirring until the dough clumps together.
- Form Dough Discs: Transfer dough to a floured surface and fold until all flour is incorporated and a smooth ball forms. Divide dough in half and shape each into a ½-inch thick disc. Wrap and chill in fridge for at least 10 minutes or overnight.
- Roll Out and Prepare Crust: Remove one disc, roll into a 12-inch circle, and place in a 9-inch pie pan. Trim overhang to 1 inch. Dock the bottom with fork pricks and crimp edges. Line with parchment and fill with pie weights. Chill for 10 minutes.
- Prepare Top Crust Decorations: Roll out the second disc into a 12-inch circle. Use pumpkin and leaf cookie cutters for cutouts. Place cutouts on parchment-lined baking sheet and chill.
- Blind Bake Crust: Remove weights and parchment, brush crust with egg wash, and bake for 10-15 minutes until golden. Cool completely.
- Prepare Filling Butter: Melt butter in a small saucepan over medium heat; cook 3-4 minutes until browned with nutty aroma. Remove from heat and keep warm.
- Mix Filling: In a large bowl, beat eggs and sugars until smooth. Whisk in syrups, salt, nutmeg, ginger, and bourbon until combined. Stir in chopped pecans.
- Temper Filling: Slowly whisk warmed browned butter into filling mixture until fully incorporated.
- Assemble Pie: Pour filling into cooled crust. Top with whole pecans if desired.
- Bake Pie: Bake at 350˚F for 55-60 minutes. Cover with foil if browning too quickly. The filling should be nearly set but slightly wobbly in the center.
- Bake Cutouts: Brush cutouts with egg wash, sprinkle cinnamon sugar if desired, and bake 10-15 minutes until golden. Cool for at least 2 hours.
- Finish Pie: Once the pie has cooled completely, arrange the baked cutouts on top. Slice into 8 pieces and serve.
Notes
- Chill dough thoroughly to prevent shrinkage during baking.
- Use good quality bourbon for best flavor.
- Blind baking the crust prevents sogginess from the filling.
- If the pie browns too quickly, cover edges with foil to avoid burning.
- Allow the pie to cool completely for the filling to fully set.
- Cutouts are optional but add a decorative touch for serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 510 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: pecan pie, bourbon pecan pie, deep dish pie, holiday dessert, southern pie, nut pie, bourbon dessert
