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Bourbon-Infused Pecan Pie

The pecan tree was declared the state tree of Texas in 1919. It is native to Texas and produces the state’s only commercially-grown nut. Infuse these pecans with a late-comer Texas bourbon whiskey and you have a delectable dessert.

I chose Rebecca Creek Bourbon Whiskey for this bourbon-infused pecan pie, but there are several options to keep it “all Texan.”

Firestone and Robertson (their yeast is actually made from locally-sourced Texas pecans), Ranger Creek, Treaty Oak, Ben Milam, and Garrison Brothers are but a few Texas-born-and-brewed bourbons.

Warning: this pie may not be legal in a “dry county.”

Bourbon Infused Pecan Pie

Prep Time 15 minutes
Cook Time 55 minutes
Course Dessert
Cuisine American
Servings 8


  • 1 HEB refrigerated pie crust
  • ¼ cup plust 2 tbsp butter (divided)
  • 1 cup sugar
  • 1 cup dark corn syrup
  • 3 large eggs
  • ½ cup Rebecca Creek Bourbon Whiskey (divided)
  • 1 tbsp vanilla
  • 1 pinch salt
  • cups pecan halves
  • ½ cup chopped pecans


  • If possible the day before: Toast the 1/2 cup chopped pecans in 2 TBSP Butter. Pour 1/4 cup Bourbon in a glass bowl and add the toasted pecans. Let sit for 8 - 24 hours.
  • Preheat oven to 325 degrees. On a lightly silpat or lightly floured surface, unroll pie crust dough. Carefully transfer to a buttered pie plate.
  • In a large saucepan, combine butter, sugar and corn syrup. Cook over medium-low heat until sugar is dissolved: Cool slightly.
  • In a large bowl, whisk eggs, 1/4 cup bourbon, vanilla and salt; slowly whisk in sugar mixture.
  • Stir in pecan halves and pour into crust.
  • Evenly spread bourbon infused chopped pecans across the top.
  • Place pie plate on a baking sheet and bake 55-60 minutes. Let cool for at least 15 minutes before slicing.