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Perfect Bourbon-Soaked Pecan Pie Recipe with Easy Homemade Caramel Sauce

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A classic pecan pie with a grown-up twist of bourbon-soaked filling and a luscious homemade caramel sauce drizzle. Perfect for gatherings and special occasions.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, chilled and diced
  • 3–4 tablespoons ice water
  • 1 cup light corn syrup
  • 1 cup packed light brown sugar
  • 3 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ cups pecan halves, toasted lightly
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 3 tablespoons unsalted butter, cut into pieces
  • ½ cup heavy cream, warmed
  • ¼ teaspoon sea salt (optional)

Instructions

  1. Prepare the Pie Crust: In a large bowl, combine 1 ¼ cups flour and ½ teaspoon salt. Add the chilled, diced butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs. Slowly add 3 tablespoons of ice water, tossing gently until dough holds together when pressed. If it’s too dry, add the extra tablespoon. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  2. Toast the Pecans: While the dough chills, preheat your oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 8-10 minutes until fragrant. Watch closely—they can burn quickly!
  3. Roll Out the Dough: On a lightly floured surface, roll the dough out into a 12-inch circle. Transfer it to your pie dish, trimming edges and crimping as desired. Chill the crust in the fridge while you make the filling.
  4. Make the Filling: In a medium bowl, whisk together 1 cup corn syrup, 1 cup brown sugar, and 3 eggs until smooth. Stir in melted butter, bourbon, vanilla extract, and salt. Fold in toasted pecans carefully to keep them whole.
  5. Assemble and Bake: Pour the filling into the chilled crust. Place the pie on a baking sheet to catch any drips. Bake at 350°F (175°C) for 60-70 minutes. The filling should be set but slightly jiggly in the center. If the crust edges brown too fast, cover them with foil halfway through baking.
  6. Prepare the Caramel Sauce: While the pie bakes, add ¾ cup sugar to a medium saucepan over medium heat. Swirl the pan gently (don’t stir) until sugar melts and turns a deep amber color, about 6-8 minutes. Remove from heat and whisk in butter until melted. Slowly pour in warm heavy cream, whisking constantly (careful, it will bubble!). Stir in sea salt if using and let cool.
  7. Cool and Serve: Let the pie cool completely on a wire rack—this helps the filling set fully. Drizzle generous amounts of homemade caramel sauce on each slice just before serving.

Notes

Use room temperature eggs for a smoother filling. Shield crust edges with foil halfway through baking to prevent burning. Swirl sugar gently when making caramel to avoid burning. Let pie cool completely before slicing for best results. Caramel sauce can be made up to 3 days ahead and warmed gently before serving. For gluten-free, substitute flour with gluten-free blend. Coconut milk can replace heavy cream for dairy-free caramel.

Nutrition

Keywords: pecan pie, bourbon pecan pie, caramel sauce, homemade caramel, pecan dessert, bourbon dessert, holiday pie, easy pecan pie

Find it online: https://dahliadishes.com/perfect-bourbon-soaked-pecan-pie-recipe-with-easy-homemade-caramel-sauce/