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whiskey caramel pecan pie - bethcakes.com

Whiskey Caramel Caramel Pecan Pie

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill time 30 minutes


Whiskey Reduction:

  • ½ cup whiskey

All-Butter Pie Crust

  • 1 ½ cup all-purpose flour
  • ½ tsp salt
  • 6 tbsp cold butter
  • 6 tbsp cold water
  • 1 large egg
  • Splash of water

Whiskey Caramel Pecan Filling

  • 1 cup light corn syrup
  • 3 eggs
  • ½ cup caramel sauce
  • 3 tbsp whiskey reduction
  • 1 tsp pure vanilla extract
  • ¼ cup all-purpose flour
  • 1 ½ cups pecans
  • 1 cup pecan halves for garnish


To make the whiskey reduction

  • Pour whiskey into a small saucepan over medium heat. Bring to a simmer and cook, swirling whiskey in the pot occasionally, until the amount is reduced to about ¼ cup. Remove from heat and cool completely before using.

To make the pie crust

  • Add flour and salt to food processor. Add butter and pulse until crumbly.
  • With processor running, add water one tablespoon at a time until dough comes together and forms a ball. Turn out onto a sheet of plastic wrap and shape into a disc. Chill for at least 30 minutes.
  • On a lightly floured surface, turn out dough and roll into a 12-inch circle. Lift dough using a rolling pin (if dough is hard to work with, return to the refrigerator to help it firm up a bit) and lay over a lightly greased 9-inch pie plate.
  • Gently press into pie plate and flute the edges. Beat egg and water with a fork until pale and frothy. Brush egg wash over edges of pie crust.
  • Chill in the refrigerator while making the filling.

To make the pie filling

  • Preheat oven to 350°F and lightly spray a 9-inch pie pan with baking spray.
  • Whisk together corn syrup, eggs, caramel sauce, whiskey, vanilla, and flour. Stir in pecans. Pour filling into pie crust. Arrange pecan halves on top.
  • Bake on center rack of oven for 60 to 70 minutes, tenting with foil after about 25 minutes (to prevent the crust and pecan halves from excessive browning). The pie is done when the center reaches 200°F.
  • Move the pie to a wire rack to cool for 2 to 3 hours before serving. Store covered at room temperature.


Note: Reducing the whiskey isn’t necessary to make this pie, but it will make the whiskey flavor a little stronger and more pronounced. If you’d like to skip the reduction, just add 3 tbsp of regular whiskey to the filling.
All images and text ©Bethcakes.