Southern-Style Classic Pecan Pie with Bourbon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rich Southern pecan pie with a buttery crust and a luscious filling enhanced by a splash of bourbon for depth. This Southern American-inspired recipe, ready in about 90 minutes, layers all-purpose flour, unsalted butter, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 430 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 60 min Serves 8 Southern American cuisine 430 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a food processor, pulse 1 1/4 cups all-purpose flour, 6 tbsp chilled diced unsalted butter, and 1/4 tsp salt until mixture resembles coarse crumbs. Add 3 tbsp cold water and pulse until dough just comes together.
  2. Step 2: Turn dough onto a floured surface and knead 3-4 times. Roll out dough into a 12-inch circle and fit into a 9-inch pie plate, trimming excess edges. Chill crust for 15 minutes.
  3. Step 3: In a large bowl, whisk 3 large eggs, 1 cup light corn syrup, 3/4 cup packed dark brown sugar, 4 tbsp melted unsalted butter, 1 tsp vanilla extract, and 2 tbsp bourbon whiskey until smooth.
  4. Step 4: Sprinkle 1 1/2 cups pecan halves evenly over the chilled crust. Pour the filling mixture over the pecans, spreading gently.
  5. Step 5: Bake pie at 350°F for 55-60 minutes until filling is set but slightly jiggly in the center. If crust edges brown too quickly, cover with foil.
  6. Step 6: Cool pie on a wire rack for at least 2 hours before slicing for the filling to fully set.

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