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Perfect Bourbon Pecan Pie Recipe with Easy Gooey Caramel Filling

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A rich and gooey bourbon pecan pie with a luscious caramel filling that balances sweetness and warmth, perfect for holiday gatherings or cozy treats.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (homemade or store-bought)
  • 1 ½ cups halved pecans, toasted lightly
  • ¼ cup good-quality bourbon
  • ⅓ cup unsalted butter, melted
  • 1 cup packed dark brown sugar
  • ½ cup light corn syrup
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Caramel filling: ½ cup granulated sugar
  • 3 tablespoons water
  • ¼ cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Position the oven rack in the lower third to avoid over-browning the crust.
  2. Place your unbaked crust into the 9-inch pie dish. Trim and crimp the edges as you like. Lightly brush the edges with melted butter to encourage browning. Set aside.
  3. Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant and slightly darker in color.
  4. In a small saucepan, combine granulated sugar and water. Cook over medium heat without stirring until it turns a deep amber color (about 6-8 minutes). Remove from heat and carefully whisk in heavy cream. Let cool slightly.
  5. In a large bowl, whisk together eggs, brown sugar, corn syrup, melted butter, vanilla, salt, and bourbon. Slowly add the caramel sauce and mix until smooth and well combined.
  6. Spread the toasted pecans evenly in the pie crust. Pour the caramel bourbon filling over the nuts, letting it seep between them.
  7. Place the pie on a baking sheet to catch any drips. Bake for 50-60 minutes or until the filling is set but still slightly jiggly in the center and the crust is golden brown. Cover crust edges with foil if browning too fast.
  8. Let the pie cool on a wire rack for at least 2 hours before serving to allow the filling to thicken.

Notes

Use foil or a pie crust shield to prevent crust edges from burning. Use room temperature eggs for smooth filling. Slowly incorporate caramel to avoid seizing. Let pie cool completely before slicing for best gooey texture. For gluten-free, use gluten-free crust; for dairy-free, substitute butter and cream with coconut oil and coconut milk.

Nutrition

Keywords: bourbon pecan pie, caramel pecan pie, holiday dessert, pecan pie recipe, gooey caramel filling, easy pecan pie

Find it online: https://piperplate.com/perfect-bourbon-pecan-pie-recipe-with-easy-gooey-caramel-filling/