Southern pecan pie is the best Thanksgiving dessert! The class pie flavors plus bourbon and maple syrup. Make this recipe for the holidays!

Add a delicious twist to a classic pecan pie recipe with a splash of bourbon and the caramel flavors of maple syrup and brown sugar.

For a grab-and-go alternative, make some pecan pie bars. They’re baked on a sheet pan for easy cutting, and they’ll make a delicious addition to your holiday dessert table.

Be sure to make a creamy chocolate pumpkin pie for the pumpkin pie lovers. It’s a unique option that is sure to please!

Southern pecan pie

The only significant (and oh-so-delicious!) difference between a traditional pecan pie recipe and this southern beauty is the addition of bourbon and sweet maple syrup. Those ingredients are definitely delicious game-changers.

Ingredient notes and substitutions

Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.

• Butter – Use unsalted butter so you can more easily control the amount of salt in the recipe. If all you have on hand is salted, reduce the amount of salt in the crust by half and omit it from the filling altogether.
  
• Maple syrup – Be sure to use pure maple syrup and not artificial or pancake syrup since those won’t taste the same. Or, try golden syrup for a deeper caramel flavor since it’s essentially a milder version of molasses.
  
• Dark brown sugar – Since this adds plenty of caramel flavor already, switch to light brown sugar if you’ll be using golden syrup in the filling.
  
• Bourbon – Adding a splash of bourbon to any dish is the secret to making it Southern! It’s completely optional, however, so feel free to leave it out for a non-alcoholic version.

Video: making a southern pecan pie

The written recipe and a video are in the recipe card at the bottom of this post. Watch the video, print or bookmark the recipe, and you’ll be on your way to baking the perfect Thanksgiving pie!

To start, buy or make a simple 9-inch homemade pie crust, then blind bake it. This prevents the dreaded “soggy bottom”.  After cooling the crust, add the filling and form a decorative border with halved pecans before baking.

Just before serving, make a batch of homemade whipped cream. Then garnish each slice with a dollop!

Helpful pie baking tips

For the crust

• Blending the dough: Use a pastry blender to cut in the butter by hand, or pulse in food processor so the dough isn’t overworked.
  
• Cold butter: Make sure the butter is straight from the fridge. Cut it into small cubes to make it easier to incorporate into the other ingredients.
  
• Blind baking: This just means baking the crust by itself before adding the filling. Doing so helps it stay crisp and firm, especially when using fillings that are a little more wet.
  
• Pie weights: Using pie weights helps the crust to hold its shape against the pie dish, which prevents shrinking. They also prevent air pockets from bubbling up through the surface. If you don’t have any on hand, just use dried beans instead.
  
• Lining the crust: While it’s safe to add pie weights directly to the dough, you can add a layer of parchment or foil over the dough first. This also makes it easier to remove the weights afterwards.

For the pie

• Mixing the filling: Use a whisk so it gets nice and smooth and to prevent any pockets of air.
  
• Protect the edges: Depending on your oven, you may want to cover the exposed pie crust with foil to prevent the edges from becoming too dark.
  
• How to tell if it’s done: Once baked, the edges should be slightly puffy, and the center should be firm to the touch. It’s okay for the filling to still have a slight jiggle to it since it will continue to set as it cools.

Pecan pie recipe notes

• Make ahead crust – The dough can be made a day in advance if needed. Or, blind bake the crust, then wrap in plastic and freeze for up to 1 month. Allow it to thaw in the refrigerator before adding the filling.
  
• Storing pecan pie – Allow the pie to cool completely, then store covered in the refrigerator for up to 4 days. Enjoy cold or allow to come to room temperature before eating.
  
• Freezing – Because of the high sugar and fat content, it’s possible to freeze pecan pie for up to 2 weeks. Let it cool completely before wrapping in multiple layers of plastic wrap and an outer later of foil. Thaw in the refrigerator, replacing the plastic with a single layer if any moisture appears. Finally, let it sit at room temperature for a bit before baking shortly to crisp up the crust.

Pecan pie without corn syrup

Classic pecan pie typically uses corn syrup as both a sweetener and thickener to create the gooey pie filling. It also gives the finished product that signature glossy shine.

However, many people are looking for alternatives to corn syrup because of the high sugar content or due to food allergies.

It’s easy to make pecan pie with maple syrup, brown sugar, or a blend of the two instead. You’ll get that same sweetness in the filling, but both add extra caramel flavor that’s missing in corn syrup.

This post, originally published on Kevin is Cooing Oct. 30, 2020, was last updated with new content on Oct 5, 2021.