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    Here's How To Make A Delicious Whiskey Pecan Pie

    Consider this your boozy pie-tinerary.

    Photo by Laura Metzler / Design by Jenny Chang / BuzzFeed

    Find the full recipe at the bottom of this post and even more boozy dessert ideas here.

    Here's what you need to make the pie:

    Laura Metzler / for BuzzFeed

    Start by unrolling store-bought crust over a greased pie pan:

    Laura Metzler / for BuzzFeed

    Press your thumbs down firmly around the rim of the crust for quick, crimped edges. (More ideas on how to dress up a pie crust here.)

    Next up? A stovetop batch of quick-candied pecans.

    Laura Metzler / for BuzzFeed

    Over medium heat, bring granulated sugar and water to a boil, then add cinnamon, nutmeg, and pecans. Turn down the heat and cook for about 15 minutes, stirring occasionally to make sure pecans are evenly coated.

    Let them cool on a sheet of foil or plate:

    Laura Metzler / for BuzzFeed

    Spread them out in a single layer.

    Meanwhile, prep your pie filling.

    Laura Metzler / for BuzzFeed

    In a large bowl, whisk together eggs, corn syrup, brown sugar, and whiskey. (We used Jim Beam but Sleeper recommends her personal, pie-ready favorite: William Wolf's pecan bourbon whiskey.)

    Pour the cooled pecans into the pie crust:

    Laura Metzler / for BuzzFeed

    Then top off with the liquid filling:

    Laura Metzler / Sarah Kobos / for BuzzFeed

    And bake at 350 degrees for 45 minutes to an hour — until edges brown and the middle is set.

    Enjoy!

    Laura Metzler / for BuzzFeed

    Whiskey Pecan Pie with Quick-Candied Pecans

    Recipe by Faith Alice Sleeper of Crunkcakes

    INGREDIENTS

    1 store-bought pie crust, uncooked

    ½ cup water

    ½ cup granulated sugar

    1 tsp ground cinnamon

    ¼ tsp ground nutmeg

    2 cups pecans

    3 large eggs

    ¾ cup light corn syrup

    1 cup dark brown sugar, packed

    ⅓ cup Jim Beam bourbon

    PREPARATION

    Unroll store-bought crust over a greased pie pan, using fingers or a fork to crimp edges.

    On the stovetop over medium heat, bring water and granulated sugar to a boil, until sugar dissolves. Stir in cinnamon and nutmeg. Once thoroughly blended, add pecans. Lower heat and let cook, stirring occasionally, until pecans are evenly coated, about 15 minutes. Spread them out in a single layer and let cool on a sheet of foil or plate.

    While pecans cool, whisk together the mixture that will become your pie filling — eggs, corn syrup, brown sugar, and whiskey — in a large bowl.

    Pour the cooled pecans into the pie crust, then top with the liquid mixture. Bake at 350 degrees until set in the middle, about 45 minutes to an hour.

    This recipe is part of a complete baking & booze menu, found here.