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–+ servings
A close up shot of the side of the Kentucky Bourbon Pie
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5 from 4 votes

Kentucky Bourbon Pie

What is more southern than a pecan pie that includes delicious Kentucky Bourbon?  Ummm.  Nothing!  It's perfect!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: kentucky bourbon pie, bourbon pie
Servings: 8 servings
Calories: 1397kcal
Author: Wendi Spraker

Ingredients

  • 9 inch premade refrigerated pie crust
  • ½ Cup White granulated sugar
  • ½ Cup Dark Brown Sugar
  • ⅔ Cup Dark Corn Syrup Karo
  • ¼ Cup Whole Sweet Cream Unsalted Butter
  • 4 large eggs
  • ¼ Cup Kentucky Bourbon
  • 1 teaspoon real vanilla extract
  • ½ teaspoon real almond extract
  • ¼ teaspoon Kosher salt
  • 1 Cup Pecans mix of halves and pieces is good

Instructions

  • Preheat the oven to 325
    A close up photo of the range dial set at 325 for Kentucky Bourbon Pie
  • In a 9 inch deep dish pie plate, press out your pie dough and flute the edges (crimp).
    A photo of the pie crust with the edges fluted and ready to receive the pie ingredients for Kentucky Bourbon Pie
  • Place the sugars and corn syrup in a medium size bowl. Melt the butter in the microwave for 1 minute and 10 secs on high and then add it to the dark brown sugar and corn syrup while still hot. Mix very well (it will take a minute or two of mixing).
    A photo of the melted butter being poured into the bowl with the sugars and karo Kentucky Bourbon Pie
  • In a separate medium size bowl, whisk together the eggs, bourbon, vanilla, almond and salt. Whisk until the eggs are beaten well and everything is mixed well.
    A photo of the bourbon being added to the eggs and the flavorings for Kentucky Bourbon Pie
  • Whisking continuously, mix the sugar mix into the egg mix.
    A photo of all of the base ingredients being added together for Kentucky Bourbon Pie
  • Gently fold in the pecans
    A photo of gently mixing in the pecans for the Kentucky Bourbon Pie
  • Pour the mixture into the pie shell.
    The completed Kentucky Bourbon Pie ready for the oven
  • bake at 325 for 1 hour (depending on your oven it might take longer or less - start checking at 55 minutes and then bake until the pie is just jiggly in the center.) . In my oven, this is about an hour and 5 minutes. In your oven, it could be 55 minutes or it could be an hour and 15 minutes (or anything in between).
  • Remove from the oven and allow to cool on a cooling rack or folded towel until completely cooled and gelled. Place in the refrigerator until time to eat.
    A photo of the baked Kentucky Bourbon Pie

Notes

  • Use Kentucky Bourbon - which are brands such as Makers Mark, Woodford Reserve, Jim Beam, Wild Turkey and Jefferson Reserve.  You can google your own list, there are more, of course.  
  • This is my rule whenever alcohol is involved in a recipe - always use a type of alcohol that is something you would serve to yourself and friends.  If you wouldn’t drink it that way, then do not put it in your food.
  • It is important to allow this pie to cool all the way before slicing.  If it isn’t completely cool, the guts will run all over the plate and you will have a loose sloppy pie.  It will taste fine, no worries there, but if you are going to the effort to make a pie, then hide it from everyone until it is completely set and cool.  Just my advice.
  • Keep it in the fridge once you have allowed it to cool.  Cover with plastic wrap, or the equivalent.  This keeps the flavor on point! 

Nutrition

Calories: 1397kcal | Carbohydrates: 159g | Protein: 17g | Fat: 75g | Saturated Fat: 23g | Cholesterol: 97mg | Sodium: 1122mg | Potassium: 330mg | Fiber: 6g | Sugar: 48g | Vitamin A: 305IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 6.8mg