Bourbon Pecan Pie by Amber Powell

Bourbon Pecan Pie by Amber Powell

I’m a firm believer that bourbon makes everything better! When I started making this pie a few years ago, I tried several different recipes I found online, then modified them into the way I like doing things.

Just buy it. If you’re a veteran baker and have a great relationship with your rolling pin, more power to ya! But I’m just not that kinda girl. You can get a two-pack of frozen Pilsbury pie crusts for about $3. Must be DEEP DISH.


  • 1 Cup Karo Syrup
  • 1 Cup Dark Brown Sugar
  • 2 Tablespoon Butter
  • 1/2 Teaspoon Sea Salt
  • 1 Teaspoon Vanilla
  • 3 Eggs
  • 1 1/2 Cups Whole/Halved Pecans
  • Bourbon: 2 Tablespoons – 1/4 Cup (depending on how much you like)

  1. Place frozen pie crust in oven at 350 degrees for 5-7 minutes.
    *You don’t want the crust to cook, just firm it up a little so it doesn’t soak up the filling and get soggy.
  2. Combine Karo syrup, brown sugar and butter in a medium sauce pan and heat to a simmer on medium-low. Stir constantly with a whisk.
  3. In a bowl, beat eggs lightly for about 30 seconds. Mix in vanilla and salt.
  4. Temper syrup mixture into eggs slowly.
  5. Fold in pecans and bourbon.
    *Most recipes call for 2 tablespoons of bourbon… but where’s the fun in that? I use 1/4 cup, and my family loves it! Feel free to find a happy medium that suites you.
  6. Pour filling into pie crust. Bake for about 40 minutes, until filling sets up.
    *Place foil on edges of crust to prevent burning if necessary.

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