Bourbon Pecan Pie (Alton Brown) Recipe

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Bourbon Pecan Pie (Alton Brown)
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  1. Filling:
  2. To make the crust: Chill the butter in the freezer for 15 minutes.
  3. Pulse the pecans 6 to 7 times in a food processor or until finely ground. Add the flour and salt, and pulse an additional 4 to 5 times. Add the butter and pulse 6 to 7 times, until the texture looks mealy. Remove the lid of the food processor, add the water and bourbon, and pulse 5 to 6 times until the mixture holds together when squeezed and feels like dough. Transfer the dough to a gallon-sized zip-top bag, squeeze together until it forms a ball, then press into a rounded disk and refrigerate for 30 minutes.
  4. To assemble and bake the pie: Heat the oven to 350 degrees F.
  5. Whisk the eggs, sugar, golden syrup, butter, bourbon, vanilla and salt together until combined. Set aside.
  6. Remove the dough from the refrigerator. Cut along two sides of the zip-top bag, open the bag to expose the dough and sprinkle both sides very lightly with flour. Cover with the bag and roll out with a rolling pin to an 11-inch circle. Open the bag again, and sprinkle the top of the dough with flour. Place the dough into a 9 1/2 to 10-inch tart pan that is 2 inches deep. Gently press the dough into the sides of the pan, crimping and trimming the edges as necessary.
  7. Evenly sprinkle the 6 ounces of chopped pecans in the crust and pour the filling on top. Bake for 20 minutes. Place the remaining 2 ounces of whole pecans in a border on the edge of the filling. Bake 10 minutes, until the center of the pie should reach 200 degrees F, and a skewer inserted in the center comes out clean. Cool on a cooling rack to room temperature before serving, 3 1/2 to 4 hours.
  8. Spiced Pecans:
  9. Line a half sheet pan with parchment paper and set aside.
  10. Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
  11. Place the nuts in a 10-inch cast-iron skillet and set over medium heat. Cook, stirring frequently, for 4 to 5 minutes until they just start to brown and smell toasted. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add both sugars and water, stirring until the mixture thickens and coats the nuts, 2 to 3 minutes.
  12. Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 26609.2 Kcal (111407 kJ)
Calories from fat 25489.25 Kcal
% Daily Value*
Total Fat 2832.14g 4357%
Cholesterol 924.95mg 308%
Sodium 22918.55mg 955%
Potassium 3065.79mg 65%
Total Carbs 2417.56g 806%
Sugars 298.44g 1194%
Dietary Fiber 56.3g 225%
Protein 434.65g 869%
Vitamin C 8mg 13%
Vitamin A 1.7mg 57%
Iron 29.8mg 166%
Calcium 683.9mg 68%
Amount Per 100 g
Calories 1551.55 Kcal (6496 kJ)
Calories from fat 1486.24 Kcal
% Daily Value*
Total Fat 165.14g 4357%
Cholesterol 53.93mg 308%
Sodium 1336.35mg 955%
Potassium 178.76mg 65%
Total Carbs 140.96g 806%
Sugars 17.4g 1194%
Dietary Fiber 3.28g 225%
Protein 25.34g 869%
Vitamin C 0.5mg 13%
Vitamin A 0.1mg 57%
Iron 1.7mg 166%
Calcium 39.9mg 68%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 767.4
  • 1026

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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