Description
Indulge in a Southern classic with this sophisticated, alcohol-free pecan pie. Featuring a perfectly flaky, buttery pastry crust and a rich, gooey filling packed with toasted pecans, this dessert captures the deep, barrel-aged complexity of traditional bourbon pies using premium non-alcoholic extracts. It is the perfect centerpiece for holiday gatherings or Sunday dinners, offering a warm, comforting flavor profile that balances intense sweetness with woody, earthy notes.
Ingredients
1 double pie crust (chilled)
2 cups pecans (chopped or halves)
3 large eggs (room temperature)
1 cup dark corn syrup
1 cup brown sugar (packed)
2 tablespoons non-alcoholic bourbon extract
4 tablespoons unsalted butter (melted and cooled)
1 teaspoon pure vanilla bean paste
1/2 teaspoon fine sea salt
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie dough and fit it into a 9-inch pie dish, crimping the edges.
Chill the crust in the refrigerator for 20 minutes.
Blind-bake the crust for 10 minutes to ensure a crisp base.
In a large bowl, whisk the eggs, brown sugar, corn syrup, melted butter, non-alcoholic bourbon extract, vanilla, and salt until smooth.
Stir in the pecans and pour the filling into the prepared pie shell.
Bake at 350°F (175°C) for 40-50 minutes, or until the center is set but still slightly soft.
Allow the pie to cool completely on a wire rack before serving.
Notes
Ensure your eggs are at room temperature to help the custard emulsify properly. For the best flavor, use high-quality non-alcoholic bourbon extract. If the crust edges begin to brown too quickly during baking, cover them with a ring of aluminum foil or a pie shield. Store the pie covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 42g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 6g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg