Elisabeth & Butter: Salted Bourbon Pecan Pie

Elisabeth & Butter: Salted Bourbon Pecan Pie

Hi everyone! My name is Elisabeth Farris, and I grew up in the kitchen, baking with my mom and sisters. Baking became my passion at an early age, as I taught myself to make and decorate sugar cookies and started my own baking business at 15 years old. Today I’ll be sharing a favorite pie recipe for fall - Salted Bourbon Pecan Pie.





Head over to Instagram tonight to enter a fun giveaway to win this pie dish!!

In my opinion, homemade pie crust is best, and it’s really simple to make. My favorite recipe is linked here! If you’re in a pinch, store-bought pie crust is completely fine!

I made this pie for some of our friends last weekend, and they all said it was the best pecan pie they’ve ever tasted. I agreed :)

Pecan pie can sometimes be overly sweet where it almost hurts your teeth, and that’s not what we want here. The touch of bourbon and sea salt cut the sweetness so you’re left with a delicious, gooey yet crunchy pie. If you don’t like the taste of bourbon, leave it out and it will be just as great!



Salted Bourbon Pecan Pie

Yield: 8-10 Author: Elisabeth & Butter



  • 9 inch unbaked pie crust (homemade or store-bought)

  • 1/2 cup granulated sugar

  • 1/2 cup packed brown sugar (light or dark)

  • 1/2 teaspoon salt

  • 1 cup light corn syrup 

  • 1/3 cup unsalted butter, melted

  • 2 teaspoons pure vanilla extract

  • 3 large eggs

  • 2 tablespoons bourbon, optional

  • 1 heaping cup chopped pecans

  • Flaky sea salt for topping


  1. If making homemade pie crust, prepare the dough and chill in the refrigerator while you make the filling. 

  2. Preheat oven to 350˚F. 

  3. In a large bowl, whisk together granulated sugar, brown sugar, salt, corn syrup, melted butter, vanilla, eggs and bourbon until smooth. Stir in the chopped pecans until combined.

  4. Roll out pie dough and transfer it to a pie dish, crimping the edges if desired. Pour the filling into the unbaked pie crust. Loosely cover with aluminum foil and bake for 30 minutes. Remove the aluminum foil and bake for another 20-30 minutes without the foil. Cover just the crust with foil if it's browning too much.

  5. Remove the pie from the oven when it still jiggles but isn't overly runny. Let cool completely on a wire rack and then chill in the refrigerator for at least 2 hours before serving.

  6. Slice and enjoy!


Store pie covered in the refrigerator.