This ooey gooey Vanilla Bourbon Pecan Pie is a perfect twist on the classic this holiday season. Real vanilla beans, bourbon and butter toast the pecans and create a heavenly aroma that fills your whole house while it’s baking. Bring this pie along to your next holiday party and have everyone asking for seconds.
Pecan pie is my absolute favorite pie for the holidays. It’s so rich and gooey and tastes just like Christmas. Once set it’s easy to transport to every holiday party. I added vanilla, bourbon and a layer of chocolate ganache to this pie to add some extra richness and flavor to make this vanilla bourbon pecan pie truly a showstopper.
How to make the pie crust
This pie crust is my absolute favorite. It’s buttery, flakey and easy to work with. It’s easy to make and is made with simple ingredients, but if you are running low on time you can use a store bought crust and skip this step.
- Combine the flour, sugar and salt. Grease a medium bowl. Set aside. Place the flour, sugar and salt in a food processor. Pulse a few times to combine.
- Add the butter. Slice up the cold butter into 1 inch pieces. Add to the food processor and pulse until the butter becomes small balls.
- Form the dough. Add the ice water, 1 tablespoon at a time, pulsing between each tablespoon. The mixture will turn to a dough. Once combined remove the dough from the food processor and shape into a ball. Place in the greased bowl and cover with plastic wrap. Place in the fridge and chill for at least 1 hour.
Make ahead tips and tricks!
If you are running low on time, as we typically are around the holidays, you can make the pie crust ahead of time. It can sit in the fridge for up to 3 days and can be frozen for up to one month. If freezing just let it thaw overnight in the fridge before use. If you are really running low on time replace with a store bought crust.
Braiding the crust
I love the look of a braided crust. It adds a little omph to the pie and creates a thick and flakey crust. This pie crust recipe will leave a little extra dough that you can roll out and braid.
- Roll out the excess dough. After you forming the pie crust in the pie pan, trim off the excess dough. I trimmed mine with a sharp knife right at the edge of the pan. Take the excess dough and roll it out into one long strip that around 5 inches wide and 1/4 inch thick. Using a pizza cutter cut the dough into 6 1/2 inch strips.
- Braid the dough. Take 3 of the strips and braid them, just like you would hair, keeping the braid flat and even. Repeat with the other 3 strips.
- Add the crust to the pie. After adding in the pecans and filling, place the braids on the edge of the pie to form the crust. Press the ends of the braided crust together to merge.
Make the chocolate ganache base
- Add the finely chopped Bakers chocolate bar and heavy cream to a microwave safe bowl. In 30 second intervals in the microwave, melt the chocolate into the cream. Stir after each interval until the chocolate is combined. Set aside and let slightly thicken.
Toast the pecans with butter, bourbon and vanilla beans
The best part of this pie is the toasted pecans. The butter, bourbon and vanilla beans add so much flavor and the best aroma to the pie. The bourbon adds depth and richness to the pecans, making a delectable filling.
- Combine the butter, bourbon and vanilla beans. Add the butter and bourbon to a medium pan set over medium low heat. When the butter is melted, scrape the vanilla beans out of the pod and mix with the butter. Once scraped add the vanilla pod (this will add extra flavor) and the pecans to the butter mixture.
- Roast the pecans for 5-7 minutes. Using a slotted spoon, remove the pecans from the butter and set aside to cool. Do not discard the butter, we will be using this later on. Remove the vanilla pod and discard.
** If you do not have vanilla beans you may replace with 1 teaspoon of vanilla extract, however the flavor will not come through as much.
Make the filling
- Whisk together the wet ingredients. Add the corn syrup, eggs, brown sugar, salt and remaining butter from the pecans to a medium bowl. Whisk until combined and smooth.
Assembling the Vanilla Bourbon Pecan Pie
- Pour the chocolate into the pie crust. Using a spatula, spread until a smooth layer has formed. Push the chocolate up the sides so everything but the top 1/2 for the crust is covered in chocolate.
- Add the pecans to the pie. Spread them evenly over the chocolate. Pour the corn syrup mixture over the pecans and lightly spread until it’s even and all the pecans are covered. Brush the crust with egg wash.
- Bake for 50-55 minutes. Remove from the oven and let the pie set and cool at least 2 hours before serving. If you don’t let the pie fully set it will be runny, so don’t let anyone sneak any testers!
Looking for more pie inspiration? Try these!
Ingredients
Pie Crust (or store bought!)
- 1¼ cups all purpose flour
- ½ teaspoon granulated sugar
- ¼ teaspoon kosher salt
- 1 stick cold butter
- 6 tablespoons ice water
Pecan Filling
- 4 oz Bakers sweet German chocolate
- ½ cup heavy cream
- 3 cups pecan halves
- 5 tablespoons unsalted butter
- 3 tablespoons bourbon
- 1 vanilla bean pod
- ¾ cup light corn syrup
- 3 large eggs
- 1 cup light brown sugar
- ½ teaspoon salt
- 1 egg beaten and mixed with 1 tablespoon of water
Instructions
Pie Crust (if making)
- Grease a medium bowl. Set aside. Place the flour, sugar and salt in a food processor. Pulse a few times to combine.
- Slice up the cold butter into 1 inch pieces. Add to the food processor and pulse until the butter becomes small balls.
- Add the ice water, 1 tablespoon at a time, pulsing between each tablespoon. The mixture will turn to a dough. Once combined remove the dough from the food processor and shape into a ball. Place in the greased bowl and cover with plastic wrap. Place in the fridge and chill for at least 1 hour.
Pecan Pie Filling
- Remove the pie dough from the fridge and place on a lightly floured surface. Using a rolling pin, roll the dough out into a large circle that's around ¼ inch thick. Place the pie dough over your pie dish. Trim the dough using a sharp knife. From here you can create a standard crust by rolling the cut edge under, or you can roll out the remaining dough and create braids like I did. Notes above.
- In a small microwave safe bowl add the chopped chocolate and heavy cream. Heat in 30 second intervals until the chocolate is melted. Whisk until the chocolate is combined with the cream. Set aside and let it cool and thicken up a bit.
- Add the butter and bourbon to a medium pan set over medium low heat. When the butter is melted, scrape the vanilla beans out of the pod and mix with the butter. Once scraped add the vanilla pod (this will add extra flavor) and the pecans to the butter mixture. Roast the pecans for 5-7 minutes. Using a slotted spoon, remove the pecans from the butter and set aside to cool. Do not discard the butter, we will be using this later on. Remove the vanilla pod and discard.
- Add the corn syrup, eggs, brown sugar, salt and remaining butter from the pecans to a medium bowl. Whisk until combined and smooth.
- Pour the chocolate into the pie crust. Using a spatula, spread until a smooth layer has formed. Push the chocolate up the sides so everything but the top 1/2 for the crust is covered in chocolate. Add the pecans to the pie. Pour the corn syrup mixture over the pecans and lightly spread until it's even and all the pecans are covered. Brush the crust with egg wash. Bake for 50-55 minutes. Remove from the oven and let the pie set and cool at least 2 hours before serving. If you don't let the pie fully set it will be runny, so don't let anyone sneak any testers!