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Perfect Bourbon Pecan Pie Recipe Easy Homemade with Rich Caramelized Glaze

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A rich and indulgent bourbon pecan pie featuring a glossy caramelized glaze and perfectly crunchy pecans, ideal for holidays and gatherings.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 ½ cups pecan halves (fresh, not salted)
  • ½ cup (1 stick) unsalted butter, melted
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 3 large eggs, at room temperature
  • ¼ cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ½ cup light corn syrup (optional, can substitute with honey or maple syrup)
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Place the unbaked 9-inch pie crust into your pie dish and chill in the fridge while preparing the filling.
  3. Optional: Toast pecans on a baking sheet in the oven for 5-7 minutes until fragrant.
  4. In a large bowl, whisk together 3 large eggs and 1 cup packed light brown sugar until smooth. Add ¼ cup granulated sugar, ½ teaspoon salt, and 1 teaspoon vanilla extract; mix well.
  5. In a small saucepan over medium heat, melt ½ cup unsalted butter and ½ cup light corn syrup, stirring occasionally. When warm, slowly pour into the egg mixture while whisking continuously to temper the eggs.
  6. Stir in ¼ cup bourbon and 2 tablespoons heavy cream.
  7. Fold in 1 ½ cups toasted pecans until evenly coated.
  8. Pour the filling into the chilled pie crust and level the filling with a gentle shake.
  9. Bake for 50-60 minutes on the lower-middle rack until edges are set and golden brown, and the center is slightly jiggly but not liquid. Cover crust edges with foil if browning too fast.
  10. In the last 10 minutes of baking, melt ¼ cup brown sugar with 1 tablespoon butter in a small pan until bubbling and thickened. Remove pie briefly, brush glaze evenly over the top, and return to oven to finish baking.
  11. Cool the pie completely on a wire rack for at least 2 hours to set the filling and glaze.
  12. For clean slices, use a sharp knife dipped in hot water.

Notes

[‘Use room temperature eggs for better blending and to avoid lumps.’, ‘Tempering the eggs by slowly adding warm butter and syrup prevents scrambling.’, ‘Toasting pecans enhances flavor and crunch but is optional.’, ‘Cover crust edges with foil if they brown too quickly.’, ‘Cool pie completely before slicing to allow filling to set.’, ‘Brush caramel glaze on near the end of baking for a glossy finish.’, ‘Use a glass pie dish to monitor crust browning.’, ‘For gluten-free, use a gluten-free crust; for dairy-free, substitute butter and cream with coconut oil and coconut cream.’, ‘Vegan adaptation includes flax eggs and maple syrup instead of corn syrup.’]

Nutrition

Keywords: bourbon pecan pie, pecan pie recipe, caramelized glaze, holiday dessert, easy pecan pie, homemade pie, bourbon dessert

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