Texas-Style Pecan Pie with Bourbon Caramel Sauce

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

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 pecan pie featuring toasted Texas pecans and a smooth bourbon caramel sauce for a deeply satisfying southern dessert. This American-inspired recipe, ready in about 75 minutes, layers pie crust, Texas pecans, unsalted butter 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 480 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: 15 min Cook: 60 min Serves 8 American cuisine 480 cal/serving

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Ingredients

1 (9-inch) unbaked pie crust
1 1/2 cups, toasted Texas pecans
1/2 cup (1 stick), melted unsalted butter
1 cup, packed light brown sugar
1/2 cup corn syrup
3 large eggs
1 tsp vanilla extract
2 tbsp bourbon
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 350°F. Place 1 1/2 cups Texas pecans on a baking sheet and toast in the oven for 8-10 minutes until fragrant and golden, then cool.
Step 2: In a large bowl, whisk together 1 cup packed light brown sugar, 1/2 cup corn syrup, 3 large eggs, 1/2 cup melted unsalted butter, 1 teaspoon vanilla extract, 2 tablespoons bourbon, and 1/4 teaspoon salt until smooth.
Step 3: Arrange the toasted pecans evenly in the bottom of the 9-inch unbaked pie crust. Pour the filling mixture over the pecans, spreading gently to fill.
Step 4: Bake on the center rack for 50-60 minutes until the filling is set but slightly jiggly in the center. Cool completely on a wire rack before serving to allow the caramel to thicken.