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Bourbon Pecan Pie

Updated: Dec 13, 2020

I love pecan pie. Especially this one made with bourbon, bitters and orange zest. All of the flavours of an old fashioned. I love pecan pie and I love an old fashioned so I thought why not combine the 2 together, and the result was amazing! This is my partners favourite recipe.



1 1/4 cup all purpose flour

1/4 tsp salt

1/2 cup butter

1/4 cup ice water


1 cup brown sugar sugar

1/4 cup corn syrup

2 tsp cornstarch

1/4 cup butter

2 Tbsp water

1 orange, zest

3 eggs

2 tsp vanilla

1 1/4 cup pecans

3 Tbsp bourbon

1/2 tsp bitters

1/4 tsp salt

Pie crust: In a bowl combine flour and salt. Cut in cold cubbed butter using a cutter, also works to use your fingers to crumble. You want a crumbly mix. With a fork mix in water to form a ball. Flour a clean counter and roll out dough to about 1.5 inches larger then your tart shell. Ensure you use enough flour so it does not stick. Place rolling pin on top of rolled out dough and wrap dough around to carefully transfer tart pan. Ensure dough is fully pressed into dish. Using a sharp knife or scissors trip any access dough. Make sure sides are fully pressed in, this helps give it nice ripples around the outside once removed from the tart pan. Place in fridge while you prepare your filling.

Preheat oven to 350˚F.

In sauce pan add sugar, corn syrup, cornstarch, butter, water and orange zest. Bring to a boil and then lower to a simmer. Cook for 2 minutes. Set aside and slightly cool, about 10 minutes. In large bowl whisk together eggs. While whisking stream in syrup mixture until well combined. Stir in vanilla, pecans, bourbon, bitters and salt. Pour in prepared crust.

Bake for 45-50 minutes, or until filling is set. Remove from oven and let full cool before carefully popping base out of tart shell.

Notes: You can easily make this in a pie dish instead of a tart pan! Both would work, I just sometimes prefer the look of a tart.

This is the tart pan that I use below.

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