Bourbon Pecan Pie: aka Douglas’ Dark Rum Pecan Pie

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Bourbon Pecan Pie: aka Douglas’ Dark Rum Pecan Pie Bourbon Pecan Pie: aka Douglas’ Dark Rum Pecan Pie

Servings: 6 to 8 servings
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked





Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Show: Paula's Home Cooking
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Reader Comments:


Paula, How can I make this recipe into bars --I need to make a lot of this to serve about 60 people at a Derby Party. So glad to find your own site.

By Susan Mallory on January 29, 2014


I made this pie for Thanksgiving and there were no leftovers. I am more of a cook and less of a baker and this recipe was easy and delicious. Thank You for making me look so good!

By Ernie on December 23, 2013


Delicious! Had to bake mine 10 mins longer to thoroughly set. Would be just as good without the bourbon.

By Rachel Baugh on December 16, 2013


I was wondering if I am supposed to cover the edges of the crust with foil or not? And if so, for how long?

By Tasha B on December 09, 2013


Just made the bourbon pecan pie, the house smells wonderful! We can't wait to taste it.

By Angie Ferback on November 28, 2013


Hello just wanted to clarify should I use brown sugar or white sugar?

By Lynda Mari on November 27, 2013


Dear Paula,I know this has been a hard year for you, but just remember there are more than you will ever know of us out here who love you and are keeping you in our prayers. You have been a favorite of mine ever since I first saw you on TV. I will always continue to be a fan!! Naturally, but what else could I serve for Thanksgiving for desert, but your Bourbon Pecan Pie. Thanks for being there to help us out during the Holidays. God bless you and your family. Hang in there, we love you! Lana

By Lana Cooley on November 26, 2013


Hi Paula, I just wanted you to know that you are in my prayers daily. I think it just awful what the "Network" has done to you and your family. I hope you can have a successful comeback as I am one of your biggest fans!!!!! Thank you for posting your wonderful recipes. May Good Bless you and yours with a beautiful Thanksgiving... I am thankful for you:) (((Hugs))

By Cathy Wyatt on November 14, 2013


I love your apple pies recipes and others recipes.

By G,cortina on August 05, 2013


Love you Miss Paula Deen , keep sending your very good recipes , Everyone in my family calls me Paula Deen cause my personality is you all the way , love you and your family I'm in your cornor my friend love y'all and May the Good Lord Bless y'all !!!!

By Cheryl on July 31, 2013


I like your pecan pie recipes! just keep'em commin .

By James Brown on June 25, 2013


Today I was feeling a little blue so I decided to make this pie as a little pick-me-up.... a few hours later I was sitting in my kitchen with not 1, but 4 of these mouth-watering designs. My neighbors and family greatly appreciated my positive response to loosing my cat. This recipe turned out so good, that to distract myself I have decided to make a new Paula Deen pie every week until I (and my excited foodies) have sampled them all. Next on the list is the Crunch Top Apple Pie. If it is even half as good as this pecan recipe, I will be in pie bliss. Thanks for pleasant distraction and heavenly creations.

By Kathryn Lyons on June 04, 2013


Excellent tasting pecan pie recipe! I wish that I would have read some of the reviews about adding 20-25 minutes to the cooking time prior to serving for Easter brunch. It was really good drizzled over vanilla icecream...Paula, please change the cook time on your recipe.

By Maria on April 01, 2013


One used to be able to buy the bourbon pecan pies at Walmart, but they no longer carry them. Where can I buy them nowdays? Thanks!

By J.C. Carlisle on December 10, 2012


Paula love your shows. I saw you on tv you made pecan pie with honey, bourbon, maple syrup, and butter in it. But i can't find the recipe, could you email it tome Please? Thanks love you.

By David Brenneman on December 09, 2012


I love your show,I watch everyday and write a lot of your recipes down.I would love to meet you sometimes.I think you are the best.Keep those recipes coming.Thanks,Carolyn

By Carolyn Gentry on November 25, 2012


Love watching your tv show every day, you are amazing!

By Donna Peeken Bargmann on November 25, 2012


I've tried this twice and the middle keeps coming out runny! What am I doing wrong here?

By Mark on November 25, 2012


This recipe is GREAT!!! Dont leave out the Bourbon! I substituted light corn syrup and mixed it with a little maple syrup and it wasn't too sweet as that can happen with the dark corn syrup. This is great for a new cook. I would also recommend sticking to her cook time and take it out. It didnt look cooked to me but when I left it out it kept cooking and it turned out PERFECT!!!Paula this recipe made my first thanksgiving memorable and made my husband proud!!! Thank You!

By Shelaan on November 23, 2012


This is an excellent recipe. However, as with many recipes, you may need to adjust the cooking time. I added about 25 extra minutes to the time for a firm filling. Also, roasting the pecans before placing them into your pie. It definitely aides the flavor factor.

By Brittany on October 09, 2012

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