Bourbon Pecan Pie

Preparation info

  • Difficulty


  • Yield:



Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • tablespoons butter
  • ½ cup dark brown sugar
  • 3 eggs
  • ¼ teaspoon salt, if desired
  • 1 cup dark corn syrup
  • 1 tablespoon bourbon
  • 1 cup chopped pecans
  • 1 tablespoon flour
  • Pastry for a 9-inch Pie
  • 8 to 10 whole pecans, in halves, for garnish
  • ½ cup heavy cream, whipped, flavored with 2 tablespoons sugar and 2 to 3 tablespoons bourbon, optional


  • Preheat the oven to 350 degrees.
  • Cream the butter and add the brown sugar slowly, beating constantly until all is absorbed and the mixture is fluffy. Add the eggs, 1 at a time, beating continuously after each addition; then add the salt, corn syrup, and bourbon. Toss the pecans in the flour, then fold them into the filling. Pour filling into the crust.
  • Place in the oven and bake for 35 minutes, or until the filling is firm. Decorate the top by making a border of pecan halves and bake for 5 minutes more.
  • If desired, garnish the pie with whipped cream flavored with sugar and bourbon.