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Bourbon Caramel Pecan Pie Recipe

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4.4 from 9 reviews

  • Author: Sara
  • Total Time: 5 hours 50 minutes
  • Yield: 8 servings

Description

This Bourbon Caramel Pecan Pie combines rich, buttery caramel infused with bourbon, toasty pecans, and a flaky pie crust to create a decadent dessert perfect for special occasions or holiday celebrations. A smooth bourbon caramel sauce binds the nutty filling, topped with a beautiful pecan arrangement and a touch of flaky salt for a perfect balance of sweet and salty flavors.

Ingredients

Bourbon Caramel Sauce

  • 1 cup sugar
  • 6 Tablespoons unsalted butter, softened
  • 1/2 cup heavy whipping cream, room temperature
  • 2 Tablespoons bourbon
  • 1/2 teaspoon Kosher salt, more to taste

Pie Crust

  • 1 9-inch pie dough, homemade or store-bought
  • 1 large egg

Pecan Filling

  • 2 cups whole pecans
  • 1 cup bourbon caramel sauce (+ more for drizzling)
  • 1/2 cup dark brown sugar, packed (or light brown sugar)
  • 3 large eggs, room temperature and lightly whisked
  • 1/4 cup unsalted butter, melted
  • 1 1/2 teaspoons vanilla bean paste (or 1 Tablespoon vanilla extract)

Garnish and Serving

  • Flaky salt, for serving
  • Ice cream or whipped cream, optional for serving

Instructions

  1. Make the Bourbon Caramel Sauce: Pour the sugar into a heavy-bottom saucepan and cook over medium-low heat, stirring frequently. The sugar will clump before melting completely into a deep amber color. Watch closely to avoid burning.
  2. Add Butter: Remove the pan from heat and immediately whisk in the softened butter until smooth. Expect bubbling and splattering due to the hot caramel.
  3. Incorporate Cream, Bourbon, and Salt: Stir in the heavy whipping cream, bourbon, and Kosher salt vigorously to create a silky caramel sauce. Taste and add more salt if desired. Pour into a heat-proof bowl and cool completely.
  4. Prepare the Pie Crust: Preheat the oven to 400°F. Roll out pie dough to a 12-inch round and fit into a 9-inch pie plate. Fold and crimp edges, then refrigerate for 10-15 minutes.
  5. Blind Bake the Crust: Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15-17 minutes until edges are light golden brown. Remove weights and parchment and cool for 5 minutes.
  6. Apply Egg Wash: Whisk the egg with 1 tablespoon water and brush all over the pie crust’s bottom, sides, and edges.
  7. Toast Pecans: Lower oven temperature to 350°F. In a medium pan, toast pecans for 2-3 minutes until fragrant. Cool slightly. Coarsely chop one cup of pecans, reserving one cup whole for topping if desired.
  8. Mix Filling: In a bowl, whisk together bourbon caramel sauce, dark brown sugar, whisked eggs, melted butter, vanilla bean paste, and chopped pecans until filling is smooth. Avoid overmixing.
  9. Fill and Decorate Pie: Pour the filling into the par-baked crust. Arrange whole pecans in a concentric circle on top if using.
  10. Bake Pie: Bake for 40-45 minutes until edges are set and center jiggles like Jell-O. If needed, bake an additional 5 minutes.
  11. Cool and Chill: Remove pie from oven and cool at room temperature for 1 hour. Then wrap and refrigerate for 2-3 hours.
  12. Serve: Garnish pie with extra caramel sauce and flaky salt. Slice chilled pie, rewarm briefly if desired, or serve at room temperature. Optionally serve with ice cream or whipped cream.

Notes

  • Watch caramel sugar closely to avoid burning as it melts quickly once amber color appears.
  • Use a heavy-bottomed saucepan to help prevent scorching the caramel.
  • Chilling the pie crust before blind baking helps maintain its shape and prevents shrinking.
  • Egg wash improves crust color and creates a barrier to prevent sogginess from the filling.
  • Toasting pecans enhances their flavor and aroma.
  • Add flaky salt at the end to balance the sweetness with a subtle salty crunch.
  • The pie’s center should be slightly jiggly after baking for the perfect texture once chilled.
  • Allow pie to cool and chill fully before slicing to ensure clean slices.
  • Additional bourbon caramel sauce is great for drizzling when serving.
  • Optional ice cream or whipped cream pairs beautifully to complement the rich pie.
  • Prep Time: 40 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/bourbon-caramel-pecan-pie-recipe/