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Boozy Pecan Pie for Thanksgiving

A delectable holiday pecan pie. Recipe adapted from Tom Douglas’ The Dahlia Bakery Cookbook.



  1. Preheat the oven to 350°. Arrange the pecans in the pie shell, top side up. Set aside.
  2. Whisk the eggs in a medium bowl. Add the melted butter, brown sugar, corn syrup, molasses, vanilla, bourbon or rum (if using), and salt, whisking until smooth. Pour the filling into the pastry shell.
  3. Bake until the pie is cooked through and set, 50 to 55 minutes. You can carefully pierce the top of the pie with a knife to see if the filling is set. Let the pie cool on a rack for about 1 hour before slicing and serving.


*If you’re unfamiliar with blind baking, check out the link in the post for more instructions.

Don’t worry about your pecans as you pour in the custard. They should remain
top-side up and rise to the top of the pie. Such a neat trick!