Kentucky Bourbon Pecan Pie Recipe for the Big Green Egg

As a child, my favorite dessert was my mom’s pecan pie. She made it every Thanksgiving, and I could hardly wait until the meal was over to get my slice. My mom passed in 2001, but her handwritten recipes remain. Early in my relationship with my wife, Mrs. Buddha, she copied my mother’s recipe book, and this version comes straight from that collection. Inspired by Mrs. Buddha, a native of Louisville, I adapted my mother’s pecan pie into a Kentucky-style Derby pie by adding chocolate chips, swapping in walnuts on occasion, and most importantly—two shots of bourbon. Sit back with a glass of your favorite dessert wine and enjoy this Kentucky Bourbon and Chocolate Pecan Pie recipe.

Step 1: Combine Corn Syrup and Sugar

Combine the corn syrup and sugar in a medium saucepan over medium heat. Stir continuously until the sugar dissolves and the mixture is smooth, about 2–3 minutes.

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Why This Step Matters

This mixture forms the base of the filling. Dissolving the sugar in the syrup creates the glossy, velvety texture that defines pecan pie. Rushing risks a grainy filling that won’t set properly.

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Pro Tips for Best Results

• Keep the heat at medium to avoid scorching
• Stir constantly to prevent hot spots
• Use a heavy-bottomed saucepan for even heating

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Common Mistakes to Avoid

• Leaving the mixture unattended
• Using high heat and burning the sugar
• Not dissolving the sugar fully before proceeding

Step 2: Lightly Beat the Eggs

In a separate bowl, lightly beat three eggs until the whites and yolks are just combined. Set aside.

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Why This Step Matters

The eggs provide structure and give the pie its custard-like texture. Lightly beating prevents excess air from entering the filling, ensuring a smooth result.

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Pro Tips for Best Results

• Beat only until combined; don’t whip
• Use room-temperature eggs for easier mixing
• A fork or small whisk is all you need

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Common Mistakes to Avoid

• Preparing eggs too late, causing delays
• Overbeating and adding too much air
• Using eggs straight from the fridge

Step 3: Temper the Eggs and Finish the Filling

Remove the syrup mixture from heat, add the butter and whisk until melted. Slowly pour the warm syrup into the beaten eggs while whisking constantly until smooth and well combined.

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Why This Step Matters

Tempering prevents the eggs from scrambling and creates a silky custard. Take your time pouring the hot liquid in a steady stream while whisking.

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Pro Tips for Best Results

• Let the syrup cool 1–2 minutes before adding to the eggs
• Pour slowly while whisking continuously
• Use one hand to pour and the other to whisk for control

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Common Mistakes to Avoid

• Pouring too quickly and cooking the eggs
• Stopping the whisking during the pour
• Skipping a brief cool-down of the hot mixture

Step 4: Add Pecans and Remaining Ingredients

Fold the pecans into the filling, then add the chocolate chips and bourbon. Reserve one tablespoon each of sugar and flour to sprinkle in the crust later.

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Why This Step Matters

Adding the pecans first helps them distribute evenly, so every slice has a good balance of nuts and custard. The reserved sugar and flour help prevent the pecans from sinking and protect the crust.

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Pro Tips for Best Results

• Stir gently to avoid breaking the pecans
• Use fresh pecans for the best flavor
• Ensure all ingredients are fully incorporated

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Common Mistakes to Avoid

• Adding everything at once without mixing
• Using stale or rancid nuts
• Forgetting to reserve the flour and sugar

Step 5: Prepare the Pie Crust

Fit a pie crust into a 9-inch pie plate, pressing gently into the bottom and sides. Crimp or flute the edges as desired for a neat rim.

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Why This Step Matters

A well-fitted crust helps the pie bake evenly and hold its shape. Fluting strengthens the edge and gives the pie a finished look.

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Pro Tips for Best Results

• Let the dough rest at room temperature for 10–15 minutes before handling
• Press gently—avoid stretching the dough
• Keep the edge thickness even for uniform baking

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Common Mistakes to Avoid

• Stretching the dough, which can cause shrinkage
• Skipping the edge shaping
• Working with dough that is too soft or sticky

Step 6: Prevent a Soggy Crust (My Mom’s Trick)

Evenly sprinkle one tablespoon of flour and one tablespoon of sugar across the bottom of the crust before adding the filling.

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Why This Step Matters

This thin layer forms a barrier that helps keep the bottom crust crisp as the pie bakes, preventing sogginess from the moist filling.

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Pro Tips for Best Results

• Spread the mixture evenly over the entire bottom
• Stick to about one tablespoon of each ingredient
• Especially helpful for high-moisture fillings like pecan pie

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Common Mistakes to Avoid

• Uneven distribution of the flour and sugar
• Skipping the step and ending up with a soggy bottom
• Using too much flour, which can affect flavor

Step 7: Pour the Filling into the Pie Crust

Slowly and evenly pour the filling into the prepared crust, making sure the pecans are well distributed.

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Why This Step Matters

Even distribution ensures each slice has the right balance of nuts and custard. Pour carefully to avoid clumping or settling of pecans.

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Pro Tips for Best Results

• Give the filling a quick stir before pouring to redistribute nuts
• Pour slowly to avoid splashing or overfilling
• Use a spatula to guide and spread the pecans if needed

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Common Mistakes to Avoid

• Dumping the filling in too fast, causing uneven nut distribution
• Overfilling and risking spills during baking
• Not stirring before pouring so pecans settle unevenly

Step 8: Big Green Egg Setup

Set the Big Green Egg for indirect cooking and preheat to 350°F. Place the pie on the grill and bake for about 45 minutes, or until the filling is set.

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Why This Works on the Big Green Egg

When arranged for indirect cooking, the Egg functions like a ceramic oven, providing even heat that sets the filling without burning the crust. A touch of pecan wood can add a subtle, complementary smoke if desired.

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How to Set Up the Big Green Egg (Indirect)

• Install the convEGGtor/plate setter with the legs up
• Place the cooking grate on top
• Optional: add a pizza stone or drip pan under the pie for extra heat buffering
• Stabilize the dome temperature at 350°F before adding the pie

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Pro Tips for Best Results

• Let the Egg stabilize at 350°F before baking
• Use no wood or a light amount of pecan wood for a faint smoke
• Position the pie in the center of the grate for even cooking
• Rotate halfway through if you notice hot spots

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How to Know When the Pecan Pie is Done

• The center should be set but slightly jiggly, not liquid
• A knife inserted near the center should come out mostly clean
• The top should be golden brown, not overly dark

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Common Mistakes to Avoid

• Cooking direct instead of indirect, which can burn the crust
• Running the temperature too high and overcooking the filling
• Adding too much smoke and overpowering the pie

Step 9: Let the Pecan Pie Cool Before Serving

Remove the pie from the Egg or oven and let it cool on the counter for at least 30 minutes before slicing.

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Why This Step Matters

The pie continues to set as it cools. Cutting too soon yields a loose filling. Resting allows the custard to firm up so you get clean slices with the right texture.

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Pro Tips for Best Results

• Cool on a wire rack for better airflow
• If possible, wait 1–2 hours for the cleanest slices
• Serve warm or at room temperature for best flavor

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Common Mistakes to Avoid

• Cutting too early and getting a runny filling
• Handling the pie while it’s still setting
• Refrigerating immediately, which can alter texture

Recipe Note: Make It the Classic Version

To make my mom’s original pecan pie, omit the bourbon and chocolate chips. The base filling—corn syrup, sugar, eggs, and butter—is how she made it for years: simple, rich, and focused on the pecans.

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Why This Works

The traditional filling stands on its own. Bourbon and chocolate add depth but are optional. Leave them out for a pure, nostalgic pecan pie.

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How to Adjust the Recipe

• Omit the bourbon entirely for a non-alcoholic classic
• Leave out the chocolate chips for a traditional pecan pie
• Keep the rest of the method the same for consistent results

You’ll end up with a classic pecan pie—smooth filling and a crisp crust—whether baked in an oven or on the Big Green Egg.

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When to Choose the Classic Version

• If you want the pure, traditional pecan pie flavor
• When serving guests who prefer simpler desserts
• To pair with other rich dishes without overdoing flavors

Pecan Pie FAQ

Can you bake pecan pie on a Big Green Egg?

Yes. When set for indirect cooking and held at 350°F, the Big Green Egg performs like an oven. Bake until the filling is set and consider a light touch of pecan wood for a subtle smoke.

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What temperature should pecan pie be cooked at?

Bake pecan pie at 350°F. This temperature lets the filling set without overcooking the eggs or burning the crust, whether in an oven or on the Egg.

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How do you know when pecan pie is done?

The center should be set but slightly jiggly. A knife near the center should come out mostly clean, and the top should be golden brown.

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Why is my pecan pie runny?

A runny pie usually means it was underbaked or sliced too soon. Allow at least 30 minutes of cooling, preferably longer, so the filling fully sets.

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How do you keep pecan pie from getting soggy?

Sprinkle a thin layer of flour and sugar on the crust bottom before adding the filling. This helps create a barrier that keeps the crust crisp during baking.

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Do you need to refrigerate pecan pie?

Pecan pie can sit covered at room temperature for up to two days. For longer storage, refrigerate and bring to room temperature or warm slightly before serving for the best texture.

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Can you make pecan pie ahead of time?

Yes. Bake a day ahead, cool completely, and store covered. The flavors often improve after resting.

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Does smoked pecan pie taste different?

Yes, but subtlety is key. A light smoke on the Big Green Egg adds depth without overpowering the pie. Avoid heavy smoking, which can overwhelm the sweetness.