Fresh from the Kitchen: Recipes & Food Inspiration
- Prefer light corn syrup for classic pecan pie texture and a neutral flavor so other notes can shine.
- Brown sugar plus granulated sugar gives caramel depth and structure so the pie slices cleanly.
- Create a flaky crust: use ice-cold butter and water, chill dough, then par-bake with weights to prevent shrinking.
- Bake until filling is caramelized and firm; cool at least 45 minutes, refrigerate wrapped up to four days, serve slightly warm with vanilla ice cream.
My corn syrup pecan pie recipe produces classic ooey-gooey filling and nutty topping, wrapped in a buttery crust that gets devoured to the last crumb every single time! Let me show you how easy it is to make this southern family-favorite dessert for your holiday table.
And if you enjoy this recipe, you’ll love my layered sweet potato pecan pie, too!
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❤️ Why You’ll Love this Recipe
What You’ll Need for this Recipe
Pecans, of course! You can use pecan halves or pieces. I don’t, however, like to use diced pecans (also called candy pieces) because they’re so small that they sometimes burn before the pie is cooked through.
Light or dark corn syrup for pecan pie? I prefer light here because creates the signature pecan pie texture that we know and love, but has a more neutral taste so the other flavor elements can sing. Dark corn syrup adds a touch of molasses, but we’ve got that covered with the brown sugar below!
Brown Sugar and Granulated Sugar combine to provide balanced sweetness and structure to the pie. The brown sugar adds a subtle molasses flavor note that caramelizes beautifully, while the white sugar helps the pie to hold together and slice cleanly.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Store-bought Pie Shell – I’m all for a good shortcut, so feel free to just make the filling and bake it up in a pre-made (but unbaked) pie crust.
How to Make the Best Pecan Pie with Bourbon
Make the Pie Crust
- Step One: Combine the crust ingredients until a dough forms then shape the dough into a disc (like a hockey puck). Wrap it in plastic wrap and chill. (Photos 1 and 2)
- Step Two: Roll out the chilled dough. (Photo 3)
- Step Three: Gently press the dough into the pan, cut off the excess around the perimiter, then shape the edges. Use a fork to prick the bottom. (Photo 4)
Pro Tip #1
Be sure to use ice cold butter and water for the pie dough. This helps create pockets of butter throughout the dough that bake into beautiful flaky crust.
Bake the Pie
- Step Four: Par bake the dough for about 15 minutes. (Photo 5)
- Step Five: Mix up the filling, pour it into the par-baked crust, then bake until the crust is golden brown and the mixture is caramelized and firm. (Photos 6-8)
Pro Tip #2
Par baking, also called blind baking, partially cooks a pie crust before adding the filling so that it doesn’t shrink while baking. Add pie weights or dry goods like rice or lentils over a sheet of parchment paper to help it keep shape.
Frequently Asked Questions
Let the pie cool to room temperature then wrap snugly with aluminum foil and refrigerate. It will keep for up to four days this way.
How to Serve
Temperature: This pie is best enjoyed while still slightly warm, but it need to cool for at least 45 minutes after baking so that it’s safe to handle and won’t fall apart when sliced.
Garnishes: Pecan pie stands up all on its own, but you can add a dollop of whipped cream if you want extra razzle dazzle.
Pairings: Like any good pie, this one pairs well with homemade vanilla ice cream. Want to take it over the top? Add a scoop of sweet potato pie ice cream for the best of both worlds!
Occasions: Of course, pecan pie is expected at holiday dinners like Thanksgiving and Christmas. But it’s also welcome on any Soul Fool Sunday dinner menu!
More Favorite Pecan Recipes
Looking for other recipes like this? Try these:
I hope you and your family will enjoy this old fashioned bourbon pecan pie recipe soon and very soon. And sharing is caring, so be sure to pin this recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Old-Fashioned Corn Syrup Pecan Pie
Classically rich and gooey pecan pie with a flaky, all-butter crust and candied pecans on top
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Instructions
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Make the Pecan Pie Crust Dough: Incorporate the flour, butter, and salt until a coarse, sandy-looking meal forms.This can be done in a bowl by pressing the ingredients together with your hands or in a food processor. Add cold water and continue working or pulsing the mixture until the dough starts to come together.Shape into a disc (like a hockey puck), wrap in plastic, and refrigerate for at least 30 minutes.
¾ cup unsalted butter, 1 ½ cup all-purpose flour, ¼ teaspoon fine sea salt, 1 tablespoon cold water
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Prepare the Crust: Preheat oven to 350 degrees. Roll out chilled pie crust and place into pie pan. Remove excess dough from around the perimeter of the pan and crimp or style edges, as desired.
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Prick bottom of dough with a fork a few times then place into the oven to par bake for 10-15 minutes or until the edges or slightly golden brown and the bottom looks matte and pale.*See notes on par baking below.
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Make the Filling: Meanwhile, lightly beat the eggs, then vigorously stir in the corn syrup, sugars, butter, vanilla, and bourbon until smooth and uniform. Stir in the pecans.
3 eggs, 1 cup light corn syrup, ½ cup brown sugar, ½ cup granulated sugar, 2 tablespoons unsalted butter, 2 teaspoons vanilla extract, 1 teaspoon bourbon whiskey, 1 ½ cup pecans
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Assemble and Bake the Pie: Carefully pour the filling into the crust, then transfer pie to oven and bake for 1 hour 10 minutes or until crust is golden and filling is caramelized and firm (but not hard).
Notes
To prevent the dough from shrinking and falling during par-baking, place a clean sheet of parchment paper over top, then add pie weights, uncooked rice, uncooked beans, or something similar over top of parchment paper. This helps the crust keep its shape.
Storage
To store, let the pie cool to room temperature then wrap snugly with aluminum foil and refrigerate. It will keep for up to four days this way.
Nutrition
Calories: 512kcalCarbohydrates: 64gProtein: 5gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 92mgSodium: 104mgPotassium: 120mgFiber: 2gSugar: 48gVitamin A: 575IUVitamin C: 0.2mgCalcium: 39mgIron: 2mg
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