Pecan Pie

Your holiday table is not complete without our grandmother's recipe for perfectly buttery, bourbon and orange infused Pecan Pie. This pecan pie is set apart by perfectly baked crust – no soggy bottoms here – toasted nuts, and caramel-like filling that is offset perfectly with bright citrus and smoky bourbon.

When you are preparing for Thanksgiving, we recommend you make your pies ahead of time. We bake these pecan pies and our bourbon pumpkin pies the week before thanksgiving and cool and freeze them. We assemble our apple pies the week before too but wait to bake till right as we are sitting down for dinner Thanksgiving Day. We hope this pecan pie can bring as much joy to your family table as it has brought to ours!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Orange Bourbon Pecan Pie

Pecan pie is our husband's absolute favorite pie, so we enjoy it all year round. Our grandmother shared his love for this nutty pie, and we have been using her recipe for years. The trick to a good pecan pie is in the process.

Orange Pecan Pie Ingredients

First assemble the following ingredients:

• Premade pie crust (1) – A premade pie crust offers a convenient and reliable base for your pecan pie, saving time without compromising on flavor.
• Unsalted butter (5 tablespoons) – Melted butter enriches the filling with a creamy, luscious texture and a hint of savory balance.
• Light brown sugar (1 cup) – Brown sugar adds a deep, molasses-like sweetness and enhances the pie's rich caramelized flavor.
• Light corn syrup (3/4 cup) – Corn syrup ensures a smooth, gooey filling that sets perfectly without crystallizing.
• Salt (1/2 teaspoon) – A touch of salt balances the sweetness and elevates the overall flavor profile of the pie.
• Pecans (2 cups) – Chopped pecans provide a satisfying crunch and the signature nutty flavor of the pie.
• Bourbon (1 to 2 tablespoons) – A splash of bourbon adds warmth and a subtle, smoky depth to the filling.
• Vanilla extract (2 teaspoons) – Vanilla extract rounds out the flavors with its sweet, aromatic notes.
• Zest of 1 orange – Orange zest brings a bright, citrusy contrast to the pie's rich, sweet filling.
• Eggs (3) – Eggs act as a binding agent, creating the custard-like texture that holds the pie together.

Steps to make Pecan Pie

Once you have assembled the ingredients, use this method:

Prep Crust

Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights.

Pre-Bake

Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes.

Toast

Reduce the oven temperature to 350 degrees F. Spread the pecans out on a baking sheet and place them in the oven, bake for 10 minutes, tossing halfway till pecans are toasted. Remove from the oven and let cool.

Filling

While the crust is baking make the filling: In a medium saucepan, combine the butter brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.)

Assemble

Whisk the beaten eggs and orange zest into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.

Bake

Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get dark, cover them with aluminum foil halfway during baking.) Cool on a rack. Serve slightly warm or room temperature.

Kitchen notes

Mix Carefully: Stir the filling gently to avoid introducing air, which can cause cracks.

Layer Pecans Strategically: Place some pecans at the bottom of the crust before pouring the filling to prevent a soggy bottom.

Prevent Overbrowning: Use a pie shield or foil to cover the edges of the crust halfway through baking.

Don't Overbake: The filling should jiggle slightly in the center when it's done, as it will set as it cools.

Cool Completely: Allow the pie to cool fully before slicing to help the filling firm up properly.

Experiment with Sweeteners: Use a mix of corn syrup, maple syrup, or brown sugar for unique flavor variations.

Store Properly: Keep the pie covered at room temperature for up to two days or refrigerate for longer storage.

What to Enjoy with Pecan Pie

Try these holiday favorites on Thanksgiving Roasted Turkey or ChickenSweet Potato CasseroleCheesy Sun-Dried Tomato Green BeansArugula Cranberry SaladButtery Dinner RollsButternut Squash SoupMashed Potatoes with GravyRoasted Brussels Sprouts with Baconand Bourbon Apple Cider Cocktail.

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Pecan Pie FAQs

Why is our pecan pie runny?

The pie likely wasn't baked long enough. The filling should reach 200°F at the center. Let it cool completely to allow the filling to set.

How do we keep our pecan pie crust from getting soggy?

Blind bake the crust for a few minutes before adding the filling, and layer chopped pecans at the bottom to act as a barrier.

Can we use something other than corn syrup?

Yes! You can substitute corn syrup with maple syrup, honey, or a mix of brown sugar and water for a slightly different flavor. Try adding some molasses for extra flavor.

How do we prevent the pecans from burning on top?

Cover the pie with aluminum foil halfway through baking to protect the pecans from overbrowning.

Can we make pecan pie ahead of time?

Absolutely! Pecan pie can be made up to 2 days in advance and stored at room temperature or refrigerated for longer storage.

Do we need to toast the pecans first?

Toasting pecans enhances their flavor and ensures they stay crunchy, but it's optional.

Can we freeze pecan pie?

Yes, pecan pie freezes well. Let it cool completely after baking. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.

What type of crust works best for pecan pie?

A buttery, flaky pie crust pairs perfectly with the rich filling. Store-bought or homemade crusts work fine.

Why does our pie crack on top?

Overbaking can cause the filling to crack. Remove the pie from the oven when it's still slightly jiggly in the center.

How do we know when our pecan pie is done?

The filling should be puffed up and slightly jiggly in the center when shaken gently. It will continue to set as it cools.

Do we serve pecan pie warm or cold?

It's personal preference! Pecan pie can be enjoyed warm, room temperature, or chilled. Warm it in the oven for a cozy treat.

Can we add other flavors to our pecan pie?

Yes! You can add dried fruits, or even chocolate chips to make a chocolate pecan pie!

Ingredients

• 1 premade pie crust
• 5 tablespoons unsalted butter
• 1 cup packed light brown sugar
• ¾ cup light corn syrup
• ½ teaspoon fine salt
• 2 cups pecans, whole or chopped
• 1 to 2 tablespoons bourbon
• 2 teaspoons pure vanilla extract
• Zest of 1 orange
• 3 eggs, lightly beaten

Method

1. Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights.
2. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes.
3. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes.
4. Reduce the oven temperature to 350 degrees F.
5. Spread the pecans out on a baking sheet and place them in the oven, bake for 10 minutes, tossing halfway till pecans are toasted. Remove from the oven and let cool.
6. While the crust is baking make the filling: In a medium saucepan, combine the butter, brown sugar, corn syrup, and salt. Bring to a boil over medium heat, and stirring constantly, continue to boil for 1 minute.
7. Remove from the heat and stir in the nuts, bourbon, and the vanilla. Set the mixture aside to cool slightly, about 5 minutes. (If the crust has cooled, return it to the oven for 5 minutes to warm through.)
8. Whisk the beaten eggs and orange zest into the filling until smooth. Put the pie shell on a sheet pan and pour the filling into the crust.
9. Bake on the lower oven rack until the edges are set but the center is still slightly loose, about 40 to 45 minutes. (If the edges get dark, cover them with aluminum foil half way during baking.) Cool on a rack. Serve slightly warm or room temperature.