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Cat Cora Kitchen

Bourbon Pecan Pie Recipe - Alton Brown

This Southern classic gets a boozy upgrade with bourbon-soaked raisins and dual corn syrups for gooey perfection in a flaky crust. Toasted pecans deliver nutty crunch while bourbon adds warm depth—ideal for holidays or any indulgent craving.
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 503
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE FILLING:
  • 1 cup golden raisins
  • 4 tablespoons bourbon, divided
  • 5 large egg yolks, room temperature
  • ⅔ cup (148g) packed dark brown sugar
  • 1 tablespoon (7g) all-purpose flour
  • Pinch kosher salt
  • ½ cup (170g) light corn syrup
  • ½ cup (170g) dark corn syrup
  • ¼ cup (56g) unsalted butter, melted and cooled
  • 2 cups (250g) whole pecans, toasted and coarsely chopped
  • FOR THE CRUST:
  • 1 (9-inch) unbaked pie crust

Equipment

  • 9-inch pie plate
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Pie weights or dried beans

Method
 

  1. bourbon pecan pie recipe recipeCard1
  2. Step 1: Soak raisins in 3 tablespoons bourbon overnight or microwave 30 seconds; drain. Toast pecans at 350°F for 10 minutes, cool, and chop. Par-bake crust at 425°F for 15 minutes with weights, then remove. This builds flaky structure and nutty base for the bourbon pecan pie recipe.
  3. Step 2: Whisk yolks, brown sugar, flour, and salt until pale. Stir in both corn syrups, 1 tablespoon bourbon, and melted butter until glossy. Fold in raisins and pecans gently to preserve texture—visualize a thick, nut-studded batter ready for the oven.
  4. Step 3: Pour into crust, bake 15 minutes at 425°F, reduce to 350°F for 35-40 minutes until center jiggles slightly (200°F internal). Cool 3 hours on rack, then chill for firm slices that ooze perfectly when cut.

Nutrition

Calories: 503 | Carbohydrates: 58 | Protein: 5 | Fat: 28 | Fiber: 2 | Sugar: 35

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently over low heat with a splash of water or broth to restore moisture. Do not freeze as the texture will change.
MAKE AHEAD: You can prepare the filling up to 24 hours in advance and store covered in the fridge. Bring to room temperature 30 minutes before cooking.
SUBSTITUTIONS: For a dairy-free version, substitute butter with coconut oil and milk with oat milk. Gluten-free flour blend works well as a 1:1 swap — add 1/4 teaspoon xanthan gum if your blend doesn't include it.
PRO TIPS: Toast pecans for enhanced flavor; par-bake crust to prevent sogginess; use room-temp yolks to avoid lumps.
SERVING SUGGESTIONS: Warm with whipped cream and vanilla ice cream; pair with coffee for bourbon harmony; garnish with powdered sugar for elegance.
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