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Perfect Bourbon Pecan Pie Recipe with Easy Salted Caramel Drizzle

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A rich and nutty bourbon pecan pie topped with a luscious salted caramel drizzle, perfect for holidays and special occasions. This recipe balances crunch and gooey sweetness with a subtle bourbon warmth.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 4 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon (e.g., Woodford Reserve)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves, toasted lightly
  • 1/2 cup granulated sugar (for salted caramel drizzle)
  • 3 tablespoons unsalted butter, cubed (for salted caramel drizzle)
  • 1/4 cup heavy cream, warmed (for salted caramel drizzle)
  • 1/2 teaspoon flaky sea salt (e.g., Maldon, for salted caramel drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Place the oven rack in the lower-middle position.
  2. Prepare the pie crust: press store-bought crust into a 9-inch pie dish or roll out homemade crust to 1/8 inch thickness and chill for 10 minutes.
  3. Toast the pecans on a baking sheet in the oven for 5-7 minutes until fragrant. Set aside to cool.
  4. In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract, and salt until smooth and glossy.
  5. Scatter toasted pecans evenly in the pie crust. Pour the filling mixture over the pecans, filling close to the edge but not spilling over.
  6. Place the pie on a baking sheet and bake for 55-65 minutes. Check after 50 minutes; the center should be mostly set but slightly jiggly. Cover crust edges with foil if browning too fast.
  7. Cool the pie on a wire rack for at least 2 hours to allow the filling to set.
  8. Make the salted caramel drizzle: In a small saucepan over medium heat, melt granulated sugar while stirring constantly until smooth amber liquid forms. Remove from heat, whisk in butter until melted, then slowly whisk in warm heavy cream. Stir in flaky sea salt. Let cool until thick but pourable.
  9. Drizzle the salted caramel over the cooled pie using a spoon or piping technique.
  10. Slice with a sharp knife and serve slightly warm or at room temperature.

Notes

Use room temperature eggs for smooth filling. Toast pecans to enhance flavor. Cover crust edges with foil after 30 minutes to prevent burning. Cool pie for at least 2 hours before slicing. Drizzle caramel after reheating if reheating pie.

Nutrition

Keywords: bourbon pecan pie, pecan pie recipe, salted caramel drizzle, holiday dessert, easy pecan pie, bourbon dessert, nutty pie, caramel sauce

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