Favorite Bourbon Pecan Pie

This had great flavor! It was definitely not a deep dish recipe, though; regular pie plate would have been just fine. I used dark brown sugar and dark corn syrup. Next time I think I will cut the amount of pecans a bit, because I felt like it could have used a higher filling-to-pecans ratio. Guests loved it, though!

This recipe was bad, bad, bad! I followed the recipe exactly and it looks like mud and tasted terrible!!! What a waste of ingredients! I learned my lesson to definitely read the reviews before I try any of your recipes again.

Absolute disaster. The filling was totally uncooked in the middle when I went to cut it. I don’t know if it was the oven (cooking at family house for Christmas) or the recipe but I even baked it for an extra 20 minutes because it didn’t seem done when I checked it and it still came out completely raw. I followed the recipe with no variations whatsoever. Will not be making again.

This is my go to recipe for a pecan pie. The only thing for me is that I jave made it at two different addresses, one with gas oven, the other with electric. In both, and every time, I have to bake about 50 minutes after reducing heat to have the pie set. It does not burn and comes out delicious, but the time is off.

I made this for a get-together with friends for Thanksgiving. We are all bourbon drinkers so I was particularly interested in trying this traditional pecan pie with a hint of bourbon. To say it was a hit is an understatement. The bourbon added a richness to the flavors – I may try a double shot next time.

Great pie! For the crust, I used Pie Crust IV from this site.

Used only brown sugar (1 cup) and subbed fancy honey and maple syrup for karo. I did line the pie crust (frozen) with the pecans and it is much, much prettier this way. After the first 15 minutes, when I lowered the temperature, I went ahead and covered the edges of the crust. I baked the next 25 minutes as directed and then covered the whole pie in foil and continued baking another 15 minutes. Definitely the winner of Thanksgiving dinner! I have to admit, I added the bourbon “One for me one for you” style…there’s a whole lotta family here 😉

Made it for Thanksgiving easy recipe and everyone loved it

Follow previous reviewer’s suggestion to lay pecans first, it did look nicer than folding them in. I turned the oven off after baking and let sit for another 10 minutes to set and brown up a little more.

turned out pretty well but i made a few changes, i used only brown sugar and soaked the pecans in the bourbon for a couple hours, i also use like 4x more bourbon, while the pecans were soaking i also added some vanilla extract, cinnamon and freshly ground nutmeg. i also recommend egg washing the edges of the crust before baking and buttering the pan before the crust goes in as it was very dry without either of those changes.

There were several things that need to be adjusted. It had to be cook a good bit longer than called for. The Maker’s Mark was overpowering. Way too strong! The pie was hard to cut using pecan halves. If pieces were used it would be easier to cut. I thought this might be a nice variation, but it is not.

I followed this recipe and baked as directed. The pie looked amazing. But, when I cut into it, it was complete liquid. Didn’t set at all. The 35 minute bake time is nowhere near enough time. Needs to be closer to 60 minutes from what I see of other recipes.

This pie is absolutely delicious just as it is. I accidentally got a regular pie shell instead of deep dish pie shell. My filing went to the top of the shell, but I couldn’t fit all of it in there. Regardless, this pie was uh-mazing

This was an easy recipe to make recipe that came together nicely and the bourbon adds a nice flavor. I can see why it is a favorite. I adjusted the baking time and baked the pies 10-15 minutes longer than what was called for in the recipe. I will definitely be making these again and added this recipe to my favorites.

Taste was very good but it was super runny.

I loved this recipe. The use of both sugars is key. I find that the white sugar adds a bit of a candy crunch to the top layer of pecans that the full brown sugar recipes lack. That being said I did change the ratio of white to brown sugar. Using 1/4 white and 3/4 brown. I also used dark corn syrup because it was what I had. Toasted half of the pecans this time around and soaked the other half in a table spoon of the bourbon. Idk if it makes a difference. I also make sure to chop up most of my pecans. I recently discovered that is my preference after trying various degrees of choppiness. Great recipe.

Made it last night and everything turned out great. I haven’t tried it yet, but it definitely turned out amazing looking.

I made this delicious pie for my husband who said it was the best Pecan pie he had ever had. I followed the recipe exactly and did not change a thing. It came out of the oven perfect. The reviewer who used egg substitute should have known better, egg substitute is exactly what the name implies EGG SUBSTITUTE not to be confused with whole eggs. No wonder it came out “soggy and nasty “ This recipe is definitely easy and most definitely a keeper. If you are going to try a new recipe why change some of the ingredients or add other ingredients ?? This does not make any sense at all to me.

While this looked great and flavor was great, it did not set up at all. It was super runny. All my ingredients were fresh. I even put it back in the oven for 10 minutes and it still didn’t set up. I’m going to try Chef Johns recipe that’s cooked before filling the pie and see if that works out better. I’m an experienced baker but have never made a pecan pie before. I followed the recipe to a T and am wondering if there are some tricks not mentioned.

This was so good! I haven’t made pecan pies much and this one was pretty much perfect. I lined the pan with parchment just in case, but for this pie I don’t think it was strictly necessary.

I made this for thanksgiving and turned out perfect! Great recipe!