This bourbon pecan pie delivers the warm, toasty notes you love without any alcohol. We build “bourbon” depth with a quick maple–black tea syrup, toasted pecans, and a buttery custard that sets soft but sliceable. It’s holiday-sturdy, not tooth-achingly sweet, and it bakes up with glossy pecans and a gently jiggly center that firms as it cools.
Why you’ll love it: It’s simple, slice-clean, and make-ahead friendly. This version keeps the signature bourbon vibe while staying alcohol-free and family-friendly.
Experience note: This recipe was tested with both light corn syrup and pure maple syrup options, with and without blind-baking the crust. Best texture and clean slices landed at a 55–65 minute bake and a brief cool on a wire rack before a longer countertop set.
Table of Contents
At a Glance
- Servings: 8 slices
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Total Time: 1 hour 20 minutes–1 hour 30 minutes
- Difficulty: Easy
- Estimated Cost: $10–$14
Ingredients
Pie
- 1 unbaked 9-inch pie crust (store-bought or homemade), chilled
- 1 ½ cups pecan halves (170 g), lightly toasted
- 3 large eggs, room temperature
- 1 cup packed light brown sugar (200 g)
- ⅔ cup light corn syrup (160 ml) or ⅔ cup pure maple syrup (160 ml) for less sweetness
- 4 tbsp unsalted butter (56 g), melted and slightly cooled
- 2 tsp pure vanilla extract
- ½ tsp fine salt
“Bourbon-Style” Syrup (Alcohol-Free)
- 1 tbsp pure maple syrup (15 ml)
- 1 tbsp very strong black tea (15 ml), cooled (or 1 tsp espresso for a deeper note)
- ½ tsp vanilla extract
- ⅛ tsp apple cider vinegar
- Tiny pinch smoked salt (or regular salt)
Whisk these together—this emulates bourbon’s caramel, vanilla, and subtle oak-like edge without alcohol.
Swaps & Notes (dairy-free, gluten-free, no alcohol/pork)
| Need | Use this | Notes |
|---|---|---|
| No alcohol | Maple–black tea “bourbon” syrup (above) | Mimics bourbon warmth; no spirits used. |
| Gluten-free | GF pie crust | Ensure labeled gluten-free; filling is naturally GF. |
| Dairy-free | Use plant-based butter | Choose a baking-style vegan butter for best set. |
| Less sweet | Use ⅔ cup maple syrup instead of corn syrup | Slightly looser set; bake toward the longer end. |
| Nut size | Use pecan pieces instead of halves | Denser top, easier slicing. |
| Deeper flavor | Add 1 tsp molasses | Boosts caramel notes (optional). |
Step-by-Step Instructions
- Prep & Toast Nuts
Heat oven to 350°F (175°C). Place pecans on a sheet pan and toast 6–8 minutes until fragrant. Cool. Keep the oven at 350°F. If your crust is very soft, chill it in the pan while you mix the filling. - Make the Alcohol-Free “Bourbon” Base
In a small bowl, whisk the maple–black tea syrup (maple syrup, black tea, vanilla, vinegar, pinch of salt). Set aside to bloom flavors (2–3 minutes). - Mix the Filling
In a medium bowl, whisk eggs just to break up (don’t foam). Whisk in brown sugar, then corn syrup or maple syrup, the bourbon-style syrup, melted butter, vanilla, and salt until smooth. - Assemble
Scatter toasted pecans in the chilled crust. Pour filling over. If edges are thin, tent with a loose foil ring or use a pie shield to prevent over-browning. - Bake & Set
Bake at 350°F (175°C) for 55–65 minutes until the edges are set and the center still jiggles like gelatin, not sloshing. An instant-read thermometer inserted in the center should read 200–205°F (93–96°C). Cool on a rack 2–3 hours until fully set before slicing.
Pro Tips & Variations
- Check doneness by temp: Pecan pie is done at ~200–205°F in the center. The top will be puffed and then settle as it cools.
- Shinier top: Warm the syrup slightly before mixing (not hot) to dissolve sugar better.
- Blind bake if you like extra-crisp crust: Dock crust, line with parchment, fill with weights, bake 12–15 min at 375°F (190°C); cool slightly, then proceed.
- Chocolate variation: Scatter ½ cup (85 g) semisweet chips with pecans before pouring the filling.
- Maple-forward: Use all maple syrup, add 1 tsp molasses, and bake to the longer end for set.
- Salted finish: A tiny pinch of flaky salt on each slice balances sweetness.
Serving Suggestions
- Serve room temp or slightly warm with lightly sweetened whipped cream or a scoop of vanilla bean ice cream.
- Add a drizzle of warm maple syrup for extra shine and flavor.
- Pair with hot coffee or spiced black tea to echo the alcohol-free “bourbon” notes.
Storage & Reheating
Storage Table
| Method | How Long | How To |
|---|---|---|
| Room Temp | Up to 24 hours | Cover loosely; cool and keep in a cool spot. |
| Refrigerated | 3–4 days | Wrap or cover; bring to room temp 30–45 min before serving. |
| Frozen (whole or slices) | 1–2 months | Wrap well in plastic + foil; thaw overnight in fridge. |
Reheat (optional): Warm slices at 300°F (150°C) for 8–10 minutes on a baking sheet; avoid microwaving to keep crust crisp.
Food safety: Because of eggs, refrigerate after 24 hours; keep below 40°F (4°C) for longer storage.
Troubleshooting
- Runny center: Likely under-baked. Next time, bake to 200–205°F center temp and allow full cool time.
- Cracked top: Over-baked or oven too hot. Use an oven thermometer; pull at proper jiggle/temp.
- Soggy crust: Chill crust well; consider a short blind bake. Cool the filling slightly before pouring to avoid soaking.
- Floating nuts all on top: That’s normal; for more even distribution, roughly chop half the pecans.
FAQs
Q1: Can I make bourbon pecan pie without alcohol?
A1: Yes—this recipe uses an alcohol-free maple–black tea syrup to mimic bourbon’s flavor.
Q2: Can I make this without corn syrup?
A2: Use pure maple syrup instead of corn syrup; bake toward the longer end and let it cool completely for a clean slice.
Q3: How do I know when pecan pie is done?
A3: The edges are set, the center jiggles softly, and the center temp reads 200–205°F (93–96°C).
Q4: Can I make it ahead?
A4: Absolutely. Bake 1 day ahead; cool, cover, and refrigerate. Bring to room temp before serving.
Q5: Can I use a store-bought crust?
A5: Yes. Keep it well-chilled and consider a brief blind bake for extra crispness.
Nutrition (per serving)
Calories: ~540; Protein: 6 g; Carbs: 62 g; Fat: 31 g