Best-Ever Bourbon Pecan Pie with Brown Butter Custard Filling (Alcohol-Free)
A crisp fluted shortcrust, a silky toffee-dark filling and toasted pecans set in rings under a ribbon of warm caramel, with no alcohol anywhere.
- Four pan sizes
- Seven variations
- Thanksgiving timeline
- Printable recipe card
The pie from the pin: a fluted tart shell, toasted pecans in rings and a glossy, dark amber custard underneath.
This bourbon pecan pie has no bourbon in it, and nothing is missing: browned butter, dark brown sugar, dark maple syrup, a spoon of espresso and alcohol-free vanilla give the deep toffee-and-oak flavor the name promises. A fluted shortcrust shell, three cups of toasted pecans and a caramel drizzle finish it.
The card makes one 9-inch tart and scales to a deep-dish pie, a 10-inch tart or 12 tartlets, with every amount and bake time changing to match.
On this page
- The recipe, from a 9-inch tart to 12 tartlets
- Where the bourbon-style flavor comes from
- Five rules for a glossy, sliceable filling
- Blind baking for a crisp bottom
- The wobble test and the caramel pour
- Seven variations, with the corn syrup classic
- A make-ahead Thanksgiving timeline
- Storage, freezing, fixes and 14 FAQs
Why This Brown Butter Pecan Pie Is the Best-Ever
All the bourbon depth, none of the bourbon
Browned butter, dark brown sugar, dark maple and a spoon of espresso give the toffee, caramel and oak-like notes the name promises. No alcohol anywhere: halal as written and right for every guest.
A custard, not a goo
Dark maple and brown sugar in place of corn syrup, three eggs and a gentle 350°F bake give a silky, sliceable filling that is rich without the cloying sweetness.
A crisp tart shell
A buttery shortcrust baked blind and sealed with egg white stays crisp under the filling, and the fluted tart pan gives the bakery look from the pin.
Pecans in every bite
Three cups of toasted pecans: half chopped into the custard, half laid in concentric circles on top and glossed with a ribbon of caramel.
Bourbon Pecan Pie Recipe (Alcohol-Free) in a Fluted Tart Pan
The card is set for one 9-inch fluted tart pan, 10 slices. Tap a pan and the amounts, blind-bake times, bake time and cooling time all change.
Bourbon Pecan Pie (Alcohol-Free)
The pie from the pin: a blind-baked shortcrust in a fluted tart pan, a silky brown butter, dark brown sugar and maple custard, three cups of toasted pecans in rings and a ribbon of caramel on top. Tap a pan and every amount and time updates.
Which pan?
Ingredients
For the shortcrust- 1¼ cups (160 g)1⅔ cups (210 g)1½ cups (190 g)2 cups (250 g) all-purpose flour
- 2 tbsp3 tbsp2½ tbsp3 tbsp granulated sugar
- ¼ tsp¼ tsp¼ tsp½ tsp fine salt
- 8 tbsp (113 g)11 tbsp (155 g)10 tbsp (140 g)12 tbsp (170 g) cold unsalted butter, cubed
- 1112 egg yolk (keep the white to seal the shell)
- 2 to 3 tbsp3 to 4 tbsp3 tbsp2 to 3 tbsp ice water
- ½ cup (115 g)⅔ cup (150 g)⅔ cup (150 g)½ cup (115 g) unsalted butter, to brown
- 1 cup (200 g)1⅓ cups (265 g)1⅓ cups (265 g)1 cup (200 g) dark brown sugar, packed
- ¾ cup (180 ml)1 cup (240 ml)1 cup (240 ml)¾ cup (180 ml) dark pure maple syrup (not pancake syrup)
- 3443 large eggs, room temperature
- 2 tsp2½ tsp2½ tsp2 tsp alcohol-free vanilla
- 1 tsp1¼ tsp1¼ tsp1 tsp apple cider vinegar
- ½ tsp¾ tsp¾ tsp½ tsp sea salt
- 1 tbsp4 tsp4 tsp1 tbsp cooled espresso or very strong coffee, optional
- 3 cups (300 g)4 cups (400 g)4 cups (400 g)3 cups (300 g) pecan halves, half chopped, half whole
- ¼ cup (50 g) dark brown sugar
- 2 tbsp (28 g) unsalted butter
- ¼ cup (60 ml) heavy cream
- ¼ tsp alcohol-free vanilla and a pinch of salt
There is no bourbon in this pie. Browned butter, dark brown sugar, dark maple syrup, a spoon of espresso, alcohol-free vanilla and toasted pecans build the deep toffee-and-oak flavor; the table under the card shows which does what.
Pure maple syrup, the darkest you can find, not pancake syrup. Fill to ⅛ inch below the rim; tart pans vary, so bake any extra filling in a buttered ramekin. Short on time? A store-bought crust works, blind-baked the same way.
Instructions
Make the shortcrust
Whisk the flour, sugar and salt, then rub in the cold butter until it looks like coarse crumbs with a few pea-size bits. Mix in the yolk and just enough ice water to make it clump. Flatten into a disc, wrap and chill 30 minutes.
Line the pan
Roll the dough ⅛ inch thick and line a 9-inch fluted tart pana 9-inch deep pie dish; crimp the edgea 10-inch fluted tart pan12 tartlet pans or muffin cups, using 4-inch rounds. Trim the edge, prick the base with a fork and freeze 15 minutes.
Blind bake
Heat the oven to 350°F (175°C). Line the cold shell with parchment and weights and bake 15201510 minutes. Lift out the weights and bake 5 to 88 to 105 to 83 to 5 minutes more, until pale gold and dry. Brush the hot base with egg white.
Toast the pecans
Spread the pecans on a sheet pan and toast them in the same oven for 6 to 8 minutes, until fragrant. Roughly chop half; keep the best halves whole for the top.
Brown the butter
Melt the butter in a light-colored pan over medium heat, swirling, for 5 to 7 minutes, until it foams, smells nutty and the specks turn hazelnut brown. Scrape every speck into a bowl, whisk in the brown sugar and cool 10 minutes.
Mix the filling
Whisk in the maple syrup, then the eggs one at a time, the vanilla, vinegar, salt and espresso. Whisk gently, just until smooth: whisked-in air puffs in the oven and cracks the top.
Fill and arrange
Scatter the chopped pecans in the shell and pour the filling over, stopping ⅛ inch below the rim. Lay the whole halves on top in snug concentric circles, starting at the edge.
Bake
Set the pan on a sheet pan and bake 40 to 45 minutes55 to 65 minutes45 to 50 minutes20 to 25 minutes, until the edges are puffed and set and the center wobbles slightly as one piece, about 200°F. Tent the edges with foil if they darken.
Cool completely
Cool on a rack for at least 2 hours3 hours2 hours1 hour. The filling finishes setting as it cools; cut it warm and it runs.
Pour the caramel
Simmer the caramel sugar, butter, cream and salt for 2 to 3 minutes, until it coats a spoon. Stir in the vanilla, cool 5 minutes and drizzle it over the pecans in thin ribbons. Set 15 minutes, then slice.
Where the Bourbon-Style Flavor Comes From
The name is a promise of flavor, and what people love in a bourbon pecan pie is toffee, caramel, vanilla and a dark, woody edge. Each of those has a kitchen source with no alcohol in it:
| Flavor note | Where it comes from | What it adds |
|---|---|---|
| Flavor noteNutty toffee | Where it comes fromBrowned butter | What it addsMilk solids toasted to hazelnut brown; the backbone of the flavor |
| Flavor noteDeep caramel, a hint of molasses | Where it comes fromDark brown sugar | What it addsMore molasses than light brown sugar, a darker color and a fudgy set |
| Flavor noteOak-like, woodsy sweetness | Where it comes fromDark maple syrup | What it addsThe darkest grade tastes of wood and caramel; pancake syrup does not |
| Flavor noteRoast and a faint bitter edge | Where it comes from1 tbsp cooled espresso | What it addsCuts the sweetness and reads as depth; nobody tastes coffee |
| Flavor noteWarmth | Where it comes fromAlcohol-free vanilla | What it addsTwo teaspoons round out the caramel notes |
| Flavor noteToasted crunch | Where it comes fromToasted pecans | What it addsToasting deepens the nut oils the way a dark roast deepens coffee |
| Flavor noteBalance | Where it comes fromCider vinegar and sea salt | What it addsKeep the pie from tasting flat or cloying; neither is noticed on its own |
| Flavor noteGlossy toffee finish | Where it comes fromThe caramel drizzle | What it addsBrown sugar, butter and cream poured over the top, as on the pin |
Nothing on this list is a flavoring trick or a substitute product; they are ordinary pantry ingredients used for depth. The same thinking makes the sticky, smoky glaze on this alcohol-free bourbon glaze salmon work without a drop of alcohol.
What Each Ingredient Does
Dark brown sugar
More molasses than light brown, so a darker color, deeper caramel and a fudgy set. Packed, 200 g for the tart. Light brown works; the pie is paler and milder.
Dark maple syrup
Pure maple, the darkest grade you can find, for woody depth. Not pancake syrup, which is flavored corn syrup and sets differently. Golden or amber maple tastes milder.
Browned butter
Butter cooked until its milk solids toast. It loses some water, so it carries more flavor per spoon. Scrape in every brown speck; that is the toffee.
Eggs
Three large eggs set the filling into a sliceable custard. Room temperature, so they blend in smoothly; whisk gently so no foam forms.
Espresso, optional
A tablespoon of cooled espresso or very strong coffee adds roast and a faint bitterness that reads as depth, not coffee. Decaf works the same.
Alcohol-free vanilla
Keeps the pie halal; 2 teaspoons. Glycerin-based vanilla, alcohol-free vanilla bean paste or the seeds of half a vanilla pod all work.
Cider vinegar and sea salt
A teaspoon of vinegar and half a teaspoon of salt balance the sugar. Neither is tasted; both make the caramel taste deeper.
Pecans
Halves, toasted: half chopped for the custard so every bite crunches, half whole for the rings on top. 300 g, about 3 cups, for the 9-inch tart.
Five Rules for a Glossy, Sliceable Brown Butter Custard
Mid-make: brown butter in the pan, the filling whisked smooth, and the pecans going into the blind-baked shell in rings.
Brown the butter, then cool it
Hot butter scrambles eggs and turns the filling greasy. Whisk the sugar into the warm butter, then wait 10 minutes, until it is warm rather than hot, before the eggs go in.
Toast every pecan
Raw pecans taste flat and turn soft in the custard. Six to eight minutes in the oven while the shell bakes makes them crisp and deeply nutty.
Whisk, do not whip
Foamy eggs puff in the oven, then crack and sink as the pie cools. Whisk just until smooth and pop any bubbles on the surface before baking.
Bake the shell first, and seal it
Blind bake until dry and pale gold, then brush the hot base with egg white. It cooks into a thin seal that keeps the bottom crisp.
Pull it at the wobble, then wait
The center should still jiggle as one piece, about 200°F. It keeps setting as it cools; give it 2 full hours before cutting.
How to Blind Bake the Shortcrust for a Crisp Bottom
Pecan filling is wet and heavy and bakes for 40 minutes or more; poured into raw pastry, the base never crisps. So the shell bakes first, at the same 350°F as the pie. For an all-butter pie dough with a crimped edge instead, follow the pecan pie crust method.
| Pan | With weights | Without weights | Ready when |
|---|---|---|---|
| Pan9-inch tart pan (the card) | With weights15 min | Without weights5 to 8 min | Ready whenBase dry and matte, rim pale gold |
| Pan9-inch deep pie dish | With weights20 min | Without weights8 to 10 min | Ready whenAs above; glass dishes take 2 to 3 minutes longer |
| Pan10-inch tart pan | With weights15 min | Without weights5 to 8 min | Ready whenBase dry and matte, rim pale gold |
| Pan12 tartlets | With weights10 min, foil cups of rice | Without weights3 to 5 min | Ready whenEdges just colored |
| PanStore-bought 9-inch crust | With weights12 to 15 min | Without weights5 min | Ready whenPrick it well; it puffs more than homemade |
Six Blind-Baking Habits
- Freeze the lined pan 15 minutes so the sides hold
- Crumple the parchment first so it presses into the flutes
- Fill the weights to the rim: dried beans, rice or sugar
- Bake on a sheet pan in the lower third of the oven
- Patch any crack with a pinch of raw dough
- Brush the hot base with egg white to seal it
Is It Done? The Wobble Test, Cooling and the Caramel Pour
Pecan pie is a custard, so it is done before it looks firm. Check it with these tests:
| Check | Done | Not yet |
|---|---|---|
| CheckWobble test | DoneEdges set; the center 2 to 3 inches wobble as one piece, like set jelly | Not yetThe center ripples or sloshes like liquid |
| CheckThermometer (optional) | DoneAbout 200°F (93°C) in the center | Not yetUnder 190°F |
| CheckEdges | DonePuffed, slightly domed and matte | Not yetFlat, glossy and wet |
| CheckPecans | DoneFixed in place when the pan is nudged | Not yetThe rings shift or float |
| CheckTime, 9-inch tart | Done40 to 45 minutes at 350°F | Not yetStart checking at 38 minutes |
Cool the pie on a rack for at least 2 hours, 3 for a deep dish. The custard finishes setting as it cools, which is why a center that wobbled in the oven slices cleanly later. Overnight in the fridge gives the neatest wedges.
The Caramel Pour
The finish from the pin: warm caramel poured in ribbons over the pecans of a cooled pie.
The caramel goes onto a cooled pie, never a hot one, so it sets into glossy ribbons on the pecans instead of sinking into the custard.
- Simmer 2 to 3 minutes, until it coats a spoon
- Cool 5 minutes, until it falls in a thick ribbon
- Pour from a spoon or small ladle in back-and-forth lines
- Too thick: stir in 1 tsp cream; too thin: simmer 1 minute more
- Let it set 15 minutes before slicing
- Made ahead, it keeps a week; warm it 15 seconds
Seven Variations, From Classic Corn Syrup to Chocolate Swirl
The same shell and method, a different filling. Amounts are for one 9-inch pie or tart. Tap a version:
Brown Butter Maple Pecan Tart
The tart on the card: blind-baked shortcrust, a browned butter, dark brown sugar and maple custard, toasted pecans in rings and a caramel drizzle. Fudgy, deep and not too sweet; the one on the pin.
Classic Corn Syrup Filling
The old-fashioned filling: sweeter, with a firmer, translucent set. For one 9-inch pie dish with a blind-baked crust:
- 3 large eggs
- 1 cup (240 ml) dark corn syrup
- ¾ cup (150 g) light brown sugar, packed
- 4 tbsp (57 g) unsalted butter, melted or browned
- 1½ tsp alcohol-free vanilla
- ¼ tsp fine salt and ½ tsp ground cinnamon
- 2 cups (200 g) pecan halves, toasted
Whisk everything but the pecans until smooth. Spread the pecans in the shell, pour the filling over and bake at 350°F for 50 to 60 minutes, until the center wobbles slightly. Cool 2 hours. Light corn syrup gives a paler, milder pie.
Chocolate Swirl Pecan Pie
Scatter 3 oz (85 g) chopped dark chocolate over the chopped pecans in the shell. Melt 2 oz (55 g) more with 1 tsp butter, drop spoonfuls onto the poured filling and drag a skewer through in loose figure eights before the pecan rings go on. Bake as written.
For a sliceable, lunchbox version, the chocolate pecan pie bars are the same idea in a 9×13 pan.
Maple-Forward Pecan Pie
Use 1 cup (240 ml) dark maple syrup and cut the dark brown sugar to ¾ cup (150 g). For the drizzle, simmer ⅓ cup maple syrup with 2 tbsp butter and 2 tbsp cream for 4 minutes instead of the brown sugar caramel. Paler, with a clear maple finish; keep all the salt.
Mixed Nut Pie
Keep 1½ cups (150 g) pecan halves for the rings and swap the chopped half for ¾ cup walnuts and ¾ cup skinned hazelnuts or almonds, toasted and roughly chopped. Hazelnuts need 10 to 12 minutes; rub the skins off in a towel. Same filling, same bake.
Mini Pecan Tartlets
Tap 12 tartlets on the card. Press 4-inch rounds into tartlet pans or a muffin tin and blind bake with foil cups of rice. Fill each with 2 tbsp chopped pecans, about 3 tbsp filling and 5 or 6 halves, bake 20 to 25 minutes and cool 15 minutes before lifting out.
Spiced Holiday Pecan Pie
Whisk 1 tsp ground cinnamon, ¼ tsp each nutmeg, ground ginger and cardamom, a pinch of cloves and 1 tsp grated orange zest into the filling with the eggs, and add ½ tsp cinnamon to the crust flour. Warm and wintry, and very good under the caramel.
Make-Ahead Thanksgiving Timeline and What to Serve With It
Dessert on the Thanksgiving table: wedges with vanilla ice cream, the caramel pitcher, coffee and candlelight.
Pecan pie is better made a day ahead, so the holiday itself needs almost nothing. Here is the plan, counting back from dessert:
- 1 month
If freezing the dough
Wrap the dough disc twice and freeze. Thaw it overnight in the fridge before rolling.
- 3 days
Monday: dough and caramel
Make the shortcrust, wrap and chill. Make the caramel too; it keeps a week in a jar in the fridge.
- 2 days
Tuesday: shell and pecans
Line, blind bake and seal the shell; cool it and keep it airtight at room temperature. Toast the pecans and store them in a jar.
- 1 day
Wednesday: the pie
Brown the butter, mix the filling, fill, set the pecan rings and bake. Cool 2 hours, then refrigerate overnight; it slices cleaner.
- 1 hour
Before dessert
Take the pie out of the fridge. Warm the caramel for 15 to 20 seconds and drizzle it over in thin ribbons.
- Serve
At the table
Slice with a hot, dry knife, with ice cream or softly whipped cream. Leftovers go back in the fridge within 2 hours.
Serve it cold, at room temperature or warm:
- Vanilla ice cream, as on the pin
- Softly whipped cream with a pinch of salt
- Strong coffee or spiced tea
- Next to a pumpkin pie and more southern Thanksgiving desserts
- More pecan ideas for the table: Thanksgiving pecan desserts
Storing, Freezing and Fixing Pecan Pie Problems
Storage and Freezing
| How | How long | |
|---|---|---|
| On the counter | HowCooled pie, loosely covered | How longUp to 2 hours; it is an egg custard |
| Fridge | HowCovered, whole or sliced | How long4 days; the crust is crispest in the first 2 |
| Freezer | HowBaked and cooled, no caramel, wrapped in plastic, then foil | How long2 months; thaw overnight in the fridge |
| Reheating | How300°F (150°C) oven, uncovered | How long10 minutes; re-crisps the crust |
| Caramel | HowJar, fridge | How long1 week; warm 15 to 20 seconds to pour |
| Dough and shell | HowDough wrapped in the fridge; baked shell airtight | How longDough 3 days (1 month frozen); shell 2 days |
Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| ProblemRunny filling | Likely causeUnderbaked, or cut while warm | FixBake to the wobble (about 200°F) and cool 2 full hours; chill a loose pie overnight |
| ProblemCracked top | Likely causeAir whisked into the eggs, a hot oven or overbaking | FixWhisk gently, check the oven, pull at the wobble; the caramel hides small cracks |
| ProblemSoggy bottom | Likely causeShell not blind-baked, or not sealed | FixBake the shell until dry, brush with egg white, bake the pie on a preheated sheet pan |
| ProblemBurnt edges | Likely causeDark pan or a long bake | FixA ring of foil over the crust after 25 to 30 minutes |
| ProblemPecans sinking | Likely causeWhole halves stirred into the filling | FixChopped pecans go in the shell; whole halves are laid on top after pouring |
| ProblemFilling overflowed | Likely causeToo much filling for the pan | FixFill to ⅛ inch below the rim; bake on a sheet pan; extra into a ramekin |
| ProblemGreasy or curdled | Likely causeButter too hot when the eggs went in | FixCool the butter and sugar 10 minutes; whisk the eggs in one at a time |
| ProblemToo sweet | Likely causeVinegar or salt left out | FixKeep both; serve with unsweetened whipped cream |
| ProblemCrust shrank | Likely causeDough overworked or not chilled | FixRest it 30 minutes, freeze the lined pan 15, fill the weights to the rim |
Nutrition (approximate, per slice)
One of 10 slices of the 9-inch tart, with the shortcrust and the caramel drizzle. Rich, so slice it thin. Contains dairy, eggs, gluten and tree nuts. Halal and alcohol-free as written.
Bourbon Pecan Pie FAQs
Is there alcohol in this bourbon pecan pie?
No. There is no bourbon or any other alcohol in this pie. The deep, toffee-and-oak flavor the name promises comes from browned butter, dark brown sugar, dark maple syrup, a spoon of espresso, alcohol-free vanilla and toasted pecans. It is halal as written and fine for children and every guest at the table.
What makes a pecan pie taste like bourbon?
The flavors people love in a bourbon pecan pie are caramel, vanilla, toasted oak and a slightly bitter edge. Here browned butter brings toffee, dark brown sugar and dark maple bring caramel and woody depth, espresso adds roast, and alcohol-free vanilla adds warmth. The flavor table above maps each one.
Can I use corn syrup instead of maple syrup?
Yes. The classic corn syrup filling is in the variations tabs: 1 cup dark corn syrup, ¾ cup light brown sugar, 4 tbsp butter, 3 eggs, 1½ tsp alcohol-free vanilla, salt, cinnamon and 2 cups pecans, baked 50 to 60 minutes. It is sweeter and sets firmer; maple tastes deeper.
Can I make it in a pie dish instead of a tart pan?
Yes. Tap 9-in deep dish on the card for a 4-egg filling, a crimped crust and a 55 to 65 minute bake, with foil over the edge after 30 minutes. A standard 9-inch pie dish takes the tart-pan amounts and about 45 to 50 minutes.
Why is my pecan pie runny?
It was underbaked or cut while still warm. Bake until the edges are puffed and the center wobbles as one piece, about 200°F, then cool at least 2 hours. A pie that is still soft after cooling firms up considerably overnight in the fridge.
How do I know when pecan pie is done?
Nudge the pan: the edges should be puffed and set and the center should wobble slightly as one piece, like set jelly, not ripple like liquid. An instant-read thermometer in the center reads about 200°F. In a 9-inch tart pan that takes 40 to 45 minutes at 350°F.
Do you have to blind bake the crust for pecan pie?
For a crisp base, yes. The wet filling bakes for 40 minutes or more and soaks raw pastry before it can cook. Blind bake 15 minutes with weights and 5 to 8 without, then brush the hot base with egg white to seal it. The guide above has times for every pan.
Why did my pecan pie crack?
Too much air whisked into the eggs, an oven running hot, or baking past the wobble. Whisk gently, just until smooth, and pull the pie while the center still jiggles. Small cracks are harmless and disappear under the pecans and the caramel drizzle.
Why is there vinegar in pecan pie?
A teaspoon of cider vinegar is an old Southern trick: its acidity cuts the sweetness and sharpens the caramel flavor, the way a squeeze of lemon brightens fruit. Nobody tastes vinegar in the finished pie. Fresh lemon juice works the same way.
Can I make the pecan pie filling ahead?
Yes. Mix it up to 1 day ahead, cover and refrigerate. Let it stand 30 minutes and whisk again before pouring; a cold filling needs about 5 extra minutes in the oven. The shell can be blind-baked 2 days ahead and kept airtight.
How far ahead can I make pecan pie for Thanksgiving?
Bake it the day before and refrigerate it overnight; it slices more cleanly. Make the dough up to 3 days ahead, or freeze it for a month, and blind bake the shell 2 days ahead. Drizzle the caramel an hour before dessert. The timeline above lays out the week.
Does pecan pie need to be refrigerated?
Yes. The filling is an egg custard, so once it has cooled, keep it covered in the fridge for up to 4 days. It can sit on the dessert table for up to 2 hours. Serve it cold, at room temperature, or warmed for 10 minutes at 300°F.
Can you freeze pecan pie?
Yes, for up to 2 months. Freeze the baked, cooled pie before the caramel goes on, wrapped in plastic wrap and then foil. Thaw it overnight in the fridge, warm it 10 minutes at 300°F to re-crisp the crust, then add fresh caramel.
What do you serve with pecan pie?
Vanilla ice cream or softly whipped cream with a pinch of salt balances the richness; strong coffee or spiced tea suits it too. On a Thanksgiving dessert table it sits well next to a pumpkin pie and something fruity.
Save the pin so the recipe, the four pan sizes and the Thanksgiving timeline are one tap away.
More Pecan Pies for the Holiday Table
The corn syrup classic, a caramel pie, a chocolate slice, shortbread bars, a no-bake cheesecake and a gooey cobbler.
Old-Fashioned Pecan Pie
The corn syrup original, in a pie dish. See the recipe → CaramelCaramel Pecan Pie
Even more caramel, top to bottom. See the recipe → ChocolateTexas Chocolate Pecan Pie
A big, fudgy chocolate slice. See the recipe → BarsPecan Pie Bars with Shortbread Crust
Squares for a crowd. See the recipe → No-BakeNo Bake Pecan Pie Cheesecake
Creamy, and the oven stays free. See the recipe → CobblerPecan Pie Cobbler
The spoonable, gooey cousin. See the recipe →Brown the butter, toast every pecan, blind bake the shell and pull the pie at the wobble. Deep, glossy and dark as toffee, with nothing in it any guest needs to skip.
Pin this bourbon pecan pie for Thanksgiving week.