Grandma's pecan pie recipe with bourbon and chocolate chips is an easy dessert perfect for Thanksgiving dinner and the holiday season. A family favorite!
My grandma made the best homemade pecan pie for Thanksgiving and Christmas. She made pumpkin pie too, but pecan was definitely the favorite. Her secret? A splash of bourbon!
The best thing about pecan pie is it is actually very easy to make, especially if you use a pre made pie crust like grandma did. Just chop, mix, pour and bake. Nothing wrong with a shortcut or two during the holidays!
I like to add a few chocolate chips to this classic pecan pie recipe. If you're not a fan of chocolate or you prefer more of an old fashioned pecan pie, you can definitely leave them out.
If you are a bourbon fan, try grandma's bourbon balls!
You can find the simple ingredients for grandma's pumpkin pie in your grocery store. Full amounts are in the printable recipe card below.
- Pecans -- This recipe uses a combination of chopped nuts and pecan halves. Chopped pecans are easier to eat, and halves on top make a beautiful presentation. Make sure you get unflavored and unsalted pecans.
- Pie shell -- You can use a frozen pie crust or refrigerated store-bought pie crust. Just make sure you get a 9-inch pie shell if you are buying a preformed crust.
- Eggs -- large eggs help bind the filling
- Corn syrup -- To thicken the filling. I prefer light corn syrup for this recipe.
- Butter -- to help thicken and flavor the filling
- Brown sugar and white sugar -- a combination of sugar for better flavor
- Vanilla extract -- for flavor
- Bourbon -- adds a little zip to the flavor and cuts the sweetness
- Chocolate chips -- Chocolate makes everything better, but it's easy to leave out if you prefer
How to Make Pecan Pie with Bourbon
First, prepare the crust according to package directions. If you are using a pie dish, you may want to use non stick spray so the pie is easier to cut,
Next, preheat the oven, and chop the pecans. You will want to reserve a few if you want pecan halves on top.
Place the chopped pecans on the bottom of the crust.
In a medium bowl, whisk the eggs, corn syrup, sugars and bourbon until well blended. Then, stir in the chocolate chips.
Pour the filling over the chopped pecans in the unbaked pie shell.
Then, arrange the halves in even rows on top of the filling. I like to sprinkle a little granulated sugar over the pecans before baking. It just adds a little sparkle, but it's not necessary.
Bake the pie for 50-60 minutes or until the crust is golden brown and the filling is set. If the crust starts to get too dark, you can place a sheet of aluminum foil lightly over the pie until it is done.
How to Tell if Pecan Pie is Done
The easiest way to tell if pecan pie is done is to use an instant read thermometer to test the filling. The temperature should be 200 degrees f. Just be sure not to poke a hole in the bottom of the crust. The filling should also be mostly set, although the center may jiggle a little when shaken.
Does Pecan Pie Need to be Refrigerated?
Yes, due to the eggs in the pie filling, the pie should be stored in the refrigerator. After cooling at room temperature for about 2 hours, refrigerate the pie until ready to serve. It actually tastes better the next day!
Pecan pies keep for 3-4 days. You can freeze pecan pies for up to 3 months and thaw in the refrigerator before serving.
You don't need to prick the piecrust prior to baking.
Use cooking spray so the crust won't stick to the pie pan.
Don't overdo the bourbon. You only want a hint of flavor, and too much liquid will make the pie runny.
The alcohol bakes out of the filling during the cooking process. If you want the flavor of bourbon without any alcohol, you can sub bourbon extract.
Make sure to use a 9-inch pie pan for this recipe so the filling doesn't overflow.
Grandma's Pecan Pie Recipe
- 1 unbaked pie crust 9-inch
- 1 ½ cups chopped pecans plus pecan halves for top
- 3 large eggs
- 1 cup light corn syrup
- 2 tablespoon butter melted
- 2 tablespoon bourbon
- ½ cup brown sugar
- ½ cup white sugar
- ½ teaspoon vanilla extract
- ½ cup semi sweet chocolate chips optional
- Preheat oven to 350℉
- Prepare pie crust. Spray pie pan with non stick cooking spray if using your own pie pan
- Chop pecans, reserving about 40 pecan halves for the top
- Place chopped pecans in bottom of pie crust
- In a medium mixing bowl, whisk the eggs, corn syrup, melted butter, brown sugar, white sugar, vanilla extract and bourbon until well combined
- Stir in chocolate chips, if using
- Pour filling over chopped pecans
- Arrange pecan halves on top of filling
- Bake for 50-60 minutes on center rack, or until filling is set (center may wiggle a little) and internal temperature is 200℉ according to instant-read thermometer
- Allow pie to cool for 1-2 hours at room temperature, and store in refrigerator until ready to eat
Nutrition information is estimated. Please do your own calculation to fit special diets.
More Holiday Desserts
Not a fan of pecans? Try my pumpkin cheesecake pie or easy eggnog pie. You may also enjoy my pumpkin pie dessert dip or easy pumpkin cheesecake bars. Be sure to check out more delicious easy desserts for the holidays!
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