Maker's Mark Bourbon Pecan Pie
Maker's Mark Bourbon Pecan Pie

Bourbon Pecan Pie

Servings: 8–12

Toasted pecans, gooey chocolate and Maker’s Mark® Bourbon come together to form quite the flavor trifecta. Bourbon Pecan Pie makes for an excellent holiday dessert, and around Kentucky, variations on this pie are popular in springtime. But, it’s hard to imagine someone turning up their nose at this pie perfection any time of year. This will work just fine with store-bought crust, but don’t be scared off by the homemade pie crust. The pie crust method below is likely one that you’ll use again.

Prep time
1 hour with chilling time for dough
Cook time
45 minutes with cooling
Total Time
1 hour 45 minutes

What to get

  • 1/4 cup Maker’s Mark® Bourbon
  • 2 large eggs
  • 1 cup sugar
  • 1 stick unsalted butter, melted and cooled
  • 1-1/2 cups pecans, toasted and coarsely chopped
  • 1 cup semi-sweet chocolate chips
For the pie crust
  • 1-3/4 cups all-purpose flour, plus more for rolling
  • 1/4 tsp. salt
  • 1/2 tsp. sugar
  • 1 stick chilled unsalted butter, cut in pieces
  • 3 tbsp. ice water

What to do

  1. To make the crust: In a food processor, pulse 1-1/4 cups flour, salt and 1/2 teaspoon sugar to mix. Add the cut pieces of butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap and refrigerate until firm, about 1 hour.
  2. On a lightly floured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven to 425 degrees.
  3. Remove crust from freezer and line with parchment paper. Place pie weights or dried beans on top and bake crust at 425 degrees for 25 minutes or until crust is dry around the edges and just beginning to brown.
  4. Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter and then the bourbon. Stir in 1/2 cup of flour until well-combined. Stir in the pecans and chocolate chips. Pour into the warm pie shell.
  5. Bake until the filling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.
Notes from Chef Newman
Buttered up
The fat you use in your pie dough helps make it flaky and the colder that fat is, the better. Even if that means out of the freezer. This firmness will prevent your butter from getting worked into the dough too much.
Just chill
Chilling the dough beforehand will make rolling it out easier. If you’re working in a hot kitchen, you might consider placing it in the freezer for a few minutes. You can refrigerate the dough for up to two days.
Burn Out
If your crust is browning faster than your filling is cooking, use a sheet of foil with the center cut out to protect the perimeter of your pie while allowing the center to cook.