Print

Southern Bourbon-Style Pecan Pie

Southern Bourbon Pecan Pie Without Alcohol Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the classic, decadent flavors of a traditional Southern pecan pie without the use of alcohol. This recipe combines the rich, molasses-forward profile of dark muscovado sugar with a sophisticated bourbon-style non-alcoholic extract, creating deep, smoky undertones. The perfectly set custard encases toasted, crunchy pecans, providing a luxurious balance of textures. It is the perfect holiday dessert for everyone to enjoy, maintaining the authentic essence of a cherished American classic through high-quality, alcohol-free alternatives.

Ingredients

Scale

2 cups pecan halves
1 cup dark corn syrup
1 cup dark muscovado sugar
3 large eggs, room temperature
1/3 cup unsalted butter, melted and cooled
1 tablespoon non-alcoholic bourbon-style extract
1 teaspoon vanilla extract
1/2 teaspoon salt
1 9-inch deep dish pie crust

Instructions

Preheat your oven to 350°F (175°C).
Toast the pecan halves on a baking sheet for 8 minutes until fragrant and set aside.
Arrange the toasted pecans evenly across the bottom of the unbaked pie crust.
In a large mixing bowl, whisk the eggs until they reach a uniform yellow color.
Add the dark corn syrup and dark muscovado sugar to the eggs and whisk until smooth.
Stir in the melted butter, non-alcoholic bourbon-style extract, vanilla extract, and salt.
Pour the custard mixture carefully over the pecans in the pie shell.
Bake for 50 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and allow to cool completely on a wire rack before slicing to ensure the filling sets.

Notes

Ensure pecans are cooled slightly after toasting before adding to the pie shell.
For the best texture, serve at room temperature.
Store any leftovers covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://itisrecipes.com/southern-bourbon-pecan-pie/