Southern Bourbon Pecan Pie | Kentucky | Bourbon, Pecans, Dark Corn Syrup

I love Kentucky’s Southern Bourbon Pecan Pie—it’s a true Bluegrass State gem, blending 19th-century Southern roots with Native American pecans, European pie traditions, and that oaky bourbon kick, all tied together with dark corn syrup’s sweetness. I’ll share how to mix the eggs, syrup, sugar, and nuts for a custardy filling, pour it into a pie crust, and bake it just right. Stick around; you’ll uncover tips, variations, and tools that elevate your next bake.

History

SAVE IT

Southern Bourbon Pecan Pie traces its origins to the Southern United States in the 19th century, blending Native American pecans with European pie-making traditions and the distinctly American addition of bourbon whiskey, reflecting the region’s cultural fusion of African, Indigenous, and settler influences.

Regional variations, such as those in Louisiana with its French Creole flair or Texas with heartier nut fillings, highlight local ingredients and family recipes, underscoring the dish’s role in Southern identity and culinary heritage.

Traditionally, it’s served during holidays like Thanksgiving and Christmas, symbolizing warmth, abundance, and community gatherings in Southern households.

Ingredients

SAVE IT

– Pecans: Oh, let’s start with the stars of the show, those buttery, crunchy Pecans—think about how they add that satisfying snap, making every bite feel like a little celebration.

And who wouldn’t want a handful of these Southern gems to scatter across the pie for that classic nutty vibe?

Go for fresh ones if you can, about 2 cups chopped or whole, because skimping might leave your pie feeling a bit lonely, you know?

– Bourbon whiskey: Now, here’s where things get fun—a good splash of bourbon, say 1/4 cup, to bring in that warm, oaky kick that whispers of Southern charm.

It’s like giving your pie a sophisticated edge, and I often wonder, does it really count as baking without a touch of that spirited flair to keep things lively and, well, a tad rebellious?

– Eggs: Eggs, those reliable kitchen buddies, about 3 large ones to hold everything together—picture them as the glue that turns your mix into a silky filling.

Because without them, we’d just have a sad bowl of nuts and sugar, and isn’t it nice how they add that rich, custardy heart to the pie?

– Corn syrup: Light Corn syrup, around 1 cup, for that sweet, sticky base that makes the pie glisten and shine.

It’s the unsung hero that keeps things from turning into a dry mess, and me? I like to think of it as the pie’s way of saying, “Hey, let’s not overcomplicate this,” with a playful nod to how it balances out the flavors without stealing the spotlight.

– Brown sugar: A cozy 1 cup of Brown sugar, packed tight for that deep, molasses-y warmth that pairs perfectly with the pecans.

It’s like the pie’s secret comfort blanket, and honestly, who needs plain old sugar when this guy adds such a toasty depth, making you pause and savor each forkful?

– Butter: Unsalted Butter, melted and about 1/4 cup, because what’s a Southern treat without that creamy richness that ties it all in.

It’s the little detail that elevates the ordinary, and I’ve to admit, even on a simple day, butter makes everything feel just a smidge more indulgent, doesn’t it?

– Vanilla extract: Just a teaspoon or so of pure Vanilla extract to weave in that subtle, floral sweetness—think of it as the pie’s gentle whisper, enhancing the bourbon’s edge without overwhelming.

And it’s one of those ingredients where, if you’re like me in my hypothetical musings, you might sneak an extra drop just for that extra layer of homestyle magic.

– Pie crust: A 9-inch unbaked Pie crust, whether you roll your own or grab one from the store—it’s the foundation that holds all this goodness, like a trusty base that says, “I’ve got you covered.”

And let’s face it, while I’m no pie-rolling pro in theory, this part can be as easy or fancy as you like, adding that flaky crunch we all crave.

– Salt: A pinch, maybe 1/2 teaspoon, to brighten up the flavors and keep things from tasting flat.

It’s that clever touch that makes the sweet notes pop, and I often joke to myself that even in baking, a little salt is like the spice of life, balancing out the sweetness without any fuss.

– Optional flour or cornstarch: If you’re aiming for a thicker filling, toss in a tablespoon of flour or cornstarch—just enough to steady the mix without turning it into a science project.

Because sometimes, as I ponder in passing, a bit of extra support makes the pie that much more reliable on a busy baking day.

Cooking Steps

SAVE IT

Let’s jump into making this Southern Bourbon Pecan Pie, where the real magic happens in the kitchen.

First off, you’ll want to preheat your oven to 350°F, because nothing sets the stage quite like a warm oven ready to transform simple ingredients into something special.

Grab your 9-inch unbaked pie crust and set it aside, while you mix up the filling with those 3 large eggs, 1 cup of light corn syrup, 1 cup of packed brown sugar, 1/4 cup of melted unsalted butter, 1/4 cup of bourbon whiskey, and 1 teaspoon of pure vanilla extract.

It’s all about blending these together in a bowl, whisking until smooth, and wondering if this mix could double as a tasty drink on its own—now that’s a playful thought for a pie lover.

Now, for the fun part, stir in those 2 cups of pecans, whether chopped or whole, to give the filling that irresistible crunch we all crave.

Pour the mixture into your pie crust, making sure it’s evenly distributed so every slice gets its fair share of nuts and gooey goodness.

You might pause here and think, is it possible to resist sneaking a taste? Well, maybe, but who could blame you for a little temptation.

Once your pie is assembled, pop it into the preheated oven and bake for about 50 to 60 minutes, until the center sets up nicely and the top turns a golden brown—keep an eye on it, as ovens can be finicky friends.

Let the pie cool completely on a wire rack before slicing, giving those flavors time to settle and that bourbon kick to shine through.

And there you have it, a pie that’s bound to steal the show, with just the right mix of sweet, nutty, and spirited vibes.

Tips and Variations

SAVE IT

If you’re diving into this Southern Bourbon Pecan Pie and want to tweak things a bit, consider swapping out the bourbon for a splash of rum or even apple cider for a milder flavor that still keeps that cozy warmth without overwhelming the nuts—after all, who needs a pie that packs too much punch when you’re aiming for crowd-pleasing bliss.

For a fun variation, mix in a handful of chopped walnuts or almonds with the pecans to amp up the crunch, or toss in some dark chocolate chips for a gooey surprise, but take care to fold them in slowly so they don’t all sink like they’re hiding from the spotlight.

And if you’re feeling playful, reduce the corn syrup just a touch and add a bit more brown sugar for extra caramel notes, because sometimes, a little experimentation turns a simple bake into your new favorite kitchen adventure.

Tools