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Bourbon Pecan Pie with Whipped Cream is perfect for the holidays or for family gatherings. Our family loves this recipe. Rich, buttery filling loaded with pecans and just a hint of bourbon flavor, topped with a light whipped cream. Simply delicious!
Years ago, my husband brought home a bottle of whiskey (I think it might have been Jack Daniels) that he’d found at the base of a tree on an elk hunting trip in Colorado. The bottle sat in my cupboard for months, and then I decided to try putting a little in my pecan pie. Then I thought, what the heck, why not put some in the whipped cream, too!
That was the first time I’d cooked with alcohol, and it was the last time I made pecan pie without bourbon. Now, I know that not everyone wants to cook with alcohol, so it’s perfectly fine to leave these portions out of the recipe. It will still be good. No worries. But if you’d like to experiment with your taste buds, go ahead and give it a try!
A Note About Bourbon
I am no authority on bourbon, so I asked my sons in law what brands they would recommend. They suggested Jim Beam, Evan Williams, or Ezra Brooks for inexpensive brands that would still be good for cooking. I know that when you cook with wine, you want to cook with as good of wine as you would drink. I don’t know if that holds true with bourbon or not.
Did you know that Bourbon can only be made in America? And that it tends to be sweeter than Whiskey? Which makes it easier for drinking and nicer for cooking. Just a little trivia for you.
Instructions For Making This Recipe
Preheat oven to 400°F. Gather your ingredients so that you have everything close at hand.
Using a knife or food chopper, coarsely chop pecans.
If you have access to freshly picked pecans, this is the perfect recipe to use them in. I get our pecans from Circle’s Pecans and Country Store, a family-owned pecan shop in our area. Their thin-shelled pecans are so easy to pick out, and they are big and tasty. They also sell freshly baked goods and have other fun items for gift-giving in their shop.
In a medium bowl, beat eggs slightly. Stir in granulated sugar, kosher salt, corn syrup, maple syrup, melted butter, bourbon, and vanilla extract until blended.
Stir in 1 cup of chopped pecans. Set aside until ready to use.
Prepare the Pie Pastry
In a medium bowl, mix together the all-purpose flour and salt. Using a blending fork, cut in shortening. Add water in two parts, mixing until ingredients form a nice dough.
Roll out on a floured surface big enough to fit pie pan. Place rolled dough in pie pan, carefully forming the dough up the sides. Crimp edges.
Pour the prepared pecan filling into the unbaked pastry shell. Add additional 1/2 cup halved pecans to fill in top.
If you’re feeling artistic, go ahead and create a pattern with the halved pecans. Our youngest daughter made this design for her 4-H food project one year and won grand champion on this recipe (sans bourbon).
Bake the pie on the middle rack in a preheated oven for 15 minutes. Reduce temperature to 350°F and continue baking for 25-30 minutes longer until lightly browned and puffed across top.
Remove from oven and allow the pie to cool before serving.
Prepare the Whipped Cream with Bourbon
While the pie cools, prepare the whipped cream. In a large mixing bowl, combine whipping cream, powdered sugar, bourbon, and vanilla extract. Beat on high speed until stiff peaks form.
Cover and refrigerate until ready to serve.
Serve Bourbon Pecan Pie with generous mounds of whipped cream. This recipe will serve 8 people.
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Bourbon Pecan Pie with Whipped Cream
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Ingredients
- 3 large eggs
- 2/3 cups brown sugar
- 1/8 teaspoon kosher salt
- 1/2 cup light corn syrup
- 1/2 cup maple syrup
- 1/2 cup butter (melted)
- 1 tablespoon bourbon (optional)
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans (coarsely chopped and halved)
Pie Pastry
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3/8 cup vegetable shortening
- 1/4 cup cold water
Bourbon Whipped Cream
- 1 1/4 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tablespoon bourbon
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 400℉. Gather your ingredients so that you have everything close at hand. Using a knife or food chopper, coarsely chop pecans.
Prepare the Filling
- In a medium bowl, beat large eggs slightly. Stir in granulated sugar, kosher salt, corn syrup, maple syrup, melted butter, bourbon, and vanilla extract until blended.
- Stir in 1 cup of chopped pecans. Set aside until ready to use.
Make the Pie Pastry
- In a medium bowl, mix together the all-purpose flour and salt. Using a blending fork, cut in shortening. Add water in two parts, mixing until ingredients form a nice dough.
- Roll out on a floured surface big enough to fit pie pan. Place in pie pan, carefully forming the dough up the sides. Crimp edges.
- Pour the prepared pecan filling into the unbaked pastry shell. Add additional 1/2 cup halved pecans to fill in top.
- Bake on the middle rack in a preheated oven for 15 minutes. Reduce temperature to 350℉ and continue baking for 25-30 minutes longer until lightly browned and puffed across top. Remove from oven and allow to cool before serving.
Prepare Bourbon Whipped Cream
- In a large mixing bowl, combine heavy whipping cream, powdered sugar, bourbon, and vanilla extract. Beat on high speed until stiff peaks form.
- Cover and refrigerate until ready to serve.
- Serve Golden Pecan Pie with Bourbon Whipped Cream. Serves 8.
Notes
Nutrition
This is so good! I have only made pecan pie a few times with mixed results. This one turned out the best yet. This recipe is definitely a keeper.
Thanks for sharing with me, Susan. I’m so glad that you enjoyed this pie. It’s a holiday favorite for our family.