If we did a survey of the most popular pies at Thanksgiving, I’m confident it would be Pumpkin, Apple and Pecan. I write this because I have lived in several regions around the U.S. — the West, the South and New England — and found that these are the traditional choices and favorites. (Although, if you add in a Boston Creme or Chocolate Creme Pie not many will complain.)

Pecan Pie is extra special to me because it was my children’s paternal grandmother’s favorite and it became mine too. It is super sweet with a rich pecan flavor and buttery crust. It reminds me of New Orleans.

Recently, my daughter who is having her Thanksgiving feast on the East Coast asked if I had a Pecan Pie recipe I could share. Hmmm…let me think!

The following is an easy choice if you want to make a Southern favorite to sweeten things up for your Thanksgiving!

Photo Cred — Ariana

Bourbon-Pecan Pie



2 cups all-purpose flour

1/3 cup packed light brown sugar

3/4 tsp. sea salt

1 stick plus 7 TBSP unsalted butter, melted and cooled


1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 1/2 tsp all-purpose flour

1/2 tsp sea salt

1 1/2 cups dark corn syrup

2 TBSP Bourbon (or Bourbon extract)

1 1/2 TBSP unsalted butter, melted

1 1/2 tsp pure vanilla extract

1 3/4 cups unsalted pecan halves (1/2 lbs)


  1. In a bowl, whisk the flour with brown sugar and salt. Stir in the butter until the dough comes together into a ball. Transfer the dough to a 9″ glass or ceramic pie plate. Using your fingers, press the dough over the bottom and up the sides of the plate to the rim. Crimp the edges with your fingers or a fork. Refrigerate for 30 minutes up to 3 days.
  2. Preheat the oven to 350 degrees. In a bowl, whisk both sugars, flour, salt and eggs until smooth, then mix in the syrup. Add the bourbon, butter and vanilla. Then, fold in the pecans.
  3. Pour the filling into the chilled crust. Place pie plate on a baking sheet. Cover loosely with foil and bake for 1 hour, until the filling is almost set (not jiggly). Remove from the oven and place pie plate on a wire rack to cool completely up to 4 hours.

Serve with home-made or store bought whipped cream.

Note: You can use a store bought pie crust if you want to eliminate that step. We won’t tell!

Enjoy! XOXO Jill