Southern Kitchen Bucket List : Pecan Bourbon Pie.

With Thanksgiving only days away, we're into one of my favorite seasons - PIE season.  If you joined in my attempt at mastering Pie Crust last week then you'll love this traditional Southern staple, Pecan Bourbon Pie.

ingredients for southern pecan pie

We were fortunate to have the opportunity to live at the farm with my husbands family for about 9-months with our kids, and the memories we created during that time were so special for us all. One of the most memorable was going out with his Granny, the kids great-grandmother, who is in her 90's and picking buckets and buckets of fresh pecans in the horse pasture at the front of the property. It was one of Wyatt's favorite things to do, and I know Granny enjoyed his company as well. We would then go back to her house and crack them, shell them, clean them and she'd try to pick out as many whole pecans as she could to save for her much-loved Pecan Turtles that she makes during the holidays.

Growing up in Tallahassee, I always loved going up to Thomasville and driving through the rows and rows of pecan trees. There is just something so beautiful and peaceful about the diagonal rows that captivates me every single time. It's a slow growing tree and the "tree to table" process is a long one so I truly appreciate the Southern roots of this special nut and any recipe that celebrates it.

karo syrup for pecan pie

Pecan Bourbon Pie

  • 3/4 cup of granulated sugar
  • 1/4 cup of dark brown sugar
  • 3/4 cup of dark corn syrup
  • 1/2 tsp kosher salt
  • 3 large eggs
  • 1 tsp vanilla
  • 1 Tbsp bourbon
  • 2 Tbsp melted butter
  • 1 1/2 cups shelled + cleaned pecans
  • 1/2 cup of pecan halves, reserved for the top layer

Combine sugars, corn syrup, salt, eggs and vanilla, beat on low speed to mix. Add bourbon and melted butter, then stir in pecans by hand. Pour into unbaked 9" pie shell (choose your favorite pie crust recipe here). Use the remaining pecan halves to lay across the top of the pie filling to make a beautiful design.

Bake at 350 degrees for 1 hour, or until you can insert a toothpick and your filling does not coat the toothpick. Allow your pie to rest for at least 2 hours before serving for the ideal consistency.

cracking pecans to make a pie
farm fresh cracked + shelled pecans
pecan pie at the Thankgiving Table / heirloomed

I'd love to know your tips + secrets for making the best Pecan Pie #HEIRLOOMED

{ shop our Pecan Orchard Pleasantries apron, inspired by the rows of pecan trees I so love }