This Thanksgiving, Add Bourbon (Two Ways!) to Your Pecan Pie

When it comes to desserts, VinePair readers may already know that bourbon goes with everything. That feels especially true when it comes to an essential Thanksgiving sweet: pecan pie. With its warm, nutty, maple-vanilla essence, bourbon truly shines when it mingles with pecans and ooey-gooey goodness.

While corn syrup is a staple in every pecan pie, this recipe incorporates brown sugar to impart a caramel sweetness that’s a perfect pairing for the spirit. It also includes a touch of vanilla extract and a sprinkling of cinnamon for good measure.

This recipe adds bourbon to the pie’s filling, as well as soaking whole pecans in the whiskey for a boozy experience that’s sure to make this a Thanksgiving to remember. And while bourbon is undeniably the star spirit here, behind the scenes vodka adds a flakiness to the pie’s crust — complementing the treat’s irresistible texture.

Bourbon Pecan Pie Recipe

Serves 8

Ingredients

Crust

• 2 ½ cups pastry flour (preferred) or all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• ½ cup vegetable shortening cut into 4 pieces
• 12 tablespoons cold unsalted butter cut into ¼-inch cubes (keep in freezer after cubing)
• ¼ cup cold vodka (80 proof)
• ¼ cup cold water
• 1 egg, whisked

Filling

• 3 large eggs
• 1 cup corn syrup (light, dark, or a mix of both)
• ¼ cup granulated sugar
• ½ cup brown sugar
• ¼ teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ cup salted butter
• 1 teaspoon vanilla extract
• 2-3 tablespoons bourbon plus 3 tablespoons for soaking pecans
• ½ cup whole pecans  plus 1½ cups chopped pecans

Method

• In a small bowl, soak the ½ cup of whole pecans in 3 tablespoons of bourbon. Set aside.
• For the crust, combine flour, salt, sugar, and shortening in a food processor until the mixture has a mealy texture.
• Add butter, and pulse until pea-sized pieces form.
• Add vodka and water, and pulse until mixture begins to stick together.
• Remove the dough from the food processor and form into a ball.
• Cut dough in half, and wrap in plastic wrap.
• Roll out into a large disk, and store in the refrigerator for at least one hour.
• While the dough chills, begin making the filling.
• Preheat the oven to 375 degrees Fahrenheit.
• In a bowl, combine eggs, corn syrup, both sugars, salt, cinnamon, butter, bourbon, and vanilla until well mixed.
• Place chilled dough onto a 9×2 inch pie dish. Poke the sides and bottom of the crust with a fork.
• Spread chopped pecans on the bottom of the crust, then pour egg mixture over the top.
• Strain the bourbon off the whole pecans and spread them on top of the pie.
• Bake for 40-50 minutes or until the top is golden brown.
• Allow to cool for 2-3 hours or overnight.