A rich, caramel-like pecan pie elevated with warm bourbon for a deep, flavorful holiday dessert.

Scale

Filling:

1 cup light corn syrup

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup unsalted butter, melted

3 large eggs

2 tsp vanilla extract

3–4 tbsp bourbon

1/4 tsp salt

2 cups pecan halves

Crust:

1 unbaked 9-inch pie crust

1. Preheat oven to 350°F (175°C).

2. Whisk corn syrup, sugars, melted butter, eggs, vanilla, bourbon, and salt.

3. Stir in pecan halves.

4. Pour filling into the unbaked crust.

5. Bake 50–60 minutes until center is set but slightly jiggles.

6. Cool completely before slicing.

Increase bourbon to 5 tbsp for stronger flavor.

Cover crust edges with foil if browning too fast.

Serve with vanilla ice cream or whipped cream.

Keywords: bourbon pecan pie, pecan pie, holiday dessert, Thanksgiving