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When I was a kid, my favorite dessert of all time was my mom’s pecan pie. She would make this every Thanksgiving and it was all I could do to get through the meal in order to have my share of this pie. My mom passed away in 2001, but her recipes live on. Early in my relationship with my wife, Mrs. Buddha, she made a photocopied book of my mother’s handwritten recipes. This recipe was taken directly from that book. However, to make it my own, I drew inspiration from Mrs. Buddha, who is a native Louisvillian, and turned my mom’s pecan pie in to a modified Derby Pie. If you do not know what Derby Pie is, well it is essentially Pecan Pie except it uses walnuts instead of pecans and adds a good bit of chocolate chips. I threw in one extra item and that is 2 shots of bourbon! Sounds good doesn’t it?! Now sit back, grab a glass of your favorite Sauternes, and enjoy this post for Kentucky Bourbon and Chocolate Pecan Pie Recipe.
Table of Contents
- Step 1: Combine Corn Syrup and Sugar
- Step 2: Lightly Beat the Eggs
- Step 3: Temper the Eggs and Finish the Filling
- Step 4: Add Pecans and Remaining Ingredients
- Step 5: Prepare the Pie Crust
- Step 6: Prevent a Soggy Crust (My Mom’s Trick)
- Step 7: Pour the Filling into the Pie Crust
- Step 8: Big Green Egg Setup
- Step 9: Let the Pecan Pie Cool Before Serving
- Pecan Pie FAQ
- Kentucky Bourbon Pecan Pie on the Big Green Egg Recipe
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Step 1: Combine Corn Syrup and Sugar
Add the corn syrup and sugar to a medium saucepan over medium heat. Stir continuously until fully combined and the sugar begins to dissolve, about 2–3 minutes.
Why This Step Matters
This is the base of your pecan pie filling. Fully dissolving the sugar into the corn syrup creates that smooth, rich texture pecan pie is known for. If you rush this step, you risk a grainy filling that never fully sets.
Pro Tips for Best Results
- Keep the heat at medium, not high
- Stir constantly to prevent hot spots or burning
- Use a heavy-bottom saucepan if possible for even heat
Common Mistakes to Avoid
- Letting the mixture sit without stirring
- Turning the heat too high and scorching the mixture
- Not fully dissolving the sugar before moving on
Step 2: Lightly Beat the Eggs
In a separate bowl, lightly beat 3 eggs until the yolks and whites are just combined. Set aside.
Why This Step Matters
The eggs are what give pecan pie its structure and that classic custard-like texture. Lightly beating them ensures they blend smoothly into the filling without incorporating too much air.
Pro Tips for Best Results
- Beat just until combined, don’t whip
- Use room temperature eggs for easier mixing
- A fork or whisk both work, keep it simple
Common Mistakes to Avoid
- Forgetting to prep the eggs before the hot mixture is ready
- Overbeating the eggs and adding too much air
- Using cold eggs straight from the fridge
Step 3: Temper the Eggs and Finish the Filling
Remove the sugar and corn syrup mixture from the heat. Add the butter and whisk until fully melted and incorporated. Slowly pour the warm mixture into the bowl of beaten eggs, whisking constantly until smooth and fully combined.
Why This Step Matters
This is where your pecan pie filling comes together. The key is tempering the eggs. Slowly adding the warm mixture while whisking prevents the eggs from scrambling and creates a smooth, rich custard.
Pro Tips for Best Results
- Let the hot mixture cool for 1–2 minutes before adding to eggs
- Pour slowly in a steady stream while whisking nonstop
- Use one hand to pour and the other to whisk
Common Mistakes to Avoid
- Adding the hot mixture too fast and cooking the eggs
- Not whisking constantly during the pour
- Skipping the slight cool-down before combining
Step 4: Add Pecans and Remaining Ingredients
Add the pecans to the filling mixture first, followed by the remaining ingredients. Set aside 1 tablespoon of sugar and 1 tablespoon of flour for later use.
Why This Step Matters
Adding the pecans first helps distribute them evenly throughout the filling so every slice has a good balance of nuts and custard. Reserving a bit of sugar and flour helps prevent the pecans from sinking.
Pro Tips for Best Results
- Stir gently to avoid breaking the pecans
- Use fresh pecans for best flavor
- Make sure everything is fully incorporated
Common Mistakes to Avoid
- Dumping everything in at once without mixing properly
- Using stale pecans
- Forgetting to reserve the sugar and flour
Step 5: Prepare the Pie Crust
Place the pie crust into a 9-inch pie plate, gently pressing it into the bottom and sides. Flute the edges as desired to create a decorative rim.
Why This Step Matters
A properly fitted crust helps the pie bake evenly and hold its shape. Fluting reinforces the edges and adds a clean, finished look.
Pro Tips for Best Results
- Let dough sit at room temp for 10–15 minutes before handling
- Press gently, don’t stretch the dough
- Keep the edges even for consistent baking
Common Mistakes to Avoid
- Stretching the dough, which causes shrinkage
- Skipping edge shaping
- Using overly soft, sticky dough
Step 6: Prevent a Soggy Crust (My Mom’s Trick)
Sprinkle 1 tablespoon of flour and 1 tablespoon of sugar evenly over the bottom of the pie crust before adding the filling.
Why This Step Matters
This creates a barrier between the crust and filling. As the pie bakes, the layer tightens and helps keep the bottom crust crisp instead of soggy.
Pro Tips for Best Results
- Spread evenly across the entire bottom
- Stick to about 1 tablespoon of each
- Especially helpful for high-moisture pies like pecan pie
Common Mistakes to Avoid
- Uneven distribution
- Skipping this step and ending up with a soggy crust
- Using too much flour
Step 7: Pour the Filling into the Pie Crust
Slowly and evenly pour the pecan pie filling into the prepared pie crust, making sure the pecans are well distributed throughout.
Why This Step Matters
Even distribution is what gives you a consistent slice every time. You don’t want all the pecans clumped in one area or sinking to the bottom. Taking a second here to pour carefully ensures the filling sets evenly and the texture is right throughout the pie.
Pro Tips for Best Results
- Give the filling a quick stir before pouring to redistribute the pecans
- Pour slowly to avoid splashing or overfilling
- Use a spatula to guide the pecans so they spread evenly
Common Mistakes to Avoid
- Dumping the filling in too fast and unevenly distributing pecans
- Overfilling the crust, which can lead to spills during baking
- Not stirring before pouring, causing pecans to settle unevenly
Step 8: Big Green Egg Setup
Set up your 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.
Why This Works on the Big Green Egg
Baking pecan pie on the Big Green Egg gives you the same consistent heat as an oven, with the added benefit of a subtle outdoor flavor. When set up for indirect cooking, the Egg acts like a ceramic convection oven, surrounding the pie with even heat so the filling sets properly without burning the crust.
How to Set Up the Big Green Egg (Indirect)
- Install the convEGGtor / plate setter (legs up)
- Place the cooking grate on top
- Optional: set a pizza stone or drip pan under the pie for extra heat buffering
- Stabilize temperature at 350°F dome temp before adding the pie
Pro Tips for Best Results
- Let the Egg fully stabilize at 350°F before putting the pie in
- Use no wood or very light pecan wood if you want a subtle smoked flavor
- Place the pie in the center of the grate for even cooking
- Rotate halfway through if your Egg has hot spots
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 dark or burnt
Common Mistakes to Avoid
- Cooking direct instead of indirect and burning the crust
- Running the temperature too high, which overcooks the filling
- Adding too much smoke, which can overpower the pie
Step 9: Let the Pecan Pie Cool Before Serving
Once the pie is done, remove it from the Big Green Egg or oven and let it cool on the counter for at least 30 minutes before serving.
Why This Step Matters
Pecan pie continues to set as it cools. Cutting into it too early will give you a runny filling that hasn’t fully firmed up. Letting it rest allows the custard to finish setting, giving you clean slices and the classic texture you want.
Pro Tips for Best Results
- Let the pie cool on a wire rack for better airflow
- For cleaner slices, wait closer to 1–2 hours if you can
- Serve slightly warm or at room temperature for best flavor
Common Mistakes to Avoid
- Cutting into the pie too early and ending up with a loose filling
- Moving the pie too much while it’s still setting
- Refrigerating immediately, which can affect texture
Recipe Note: Make It the Classic Version
If you want my mom’s original pecan pie recipe, simply leave out the bourbon and chocolate chips. The base filling is exactly how she made it for years, simple, rich, and all about the pecans.
Why This Works
The core of this recipe is a classic pecan pie filling made with corn syrup, sugar, eggs, and butter. The bourbon and chocolate are optional add-ins that bring extra depth, but the traditional version stands on its own and delivers that familiar, nostalgic flavor.
How to Adjust the Recipe
- Omit the bourbon completely
- Leave out the chocolate chips
- Follow the rest of the recipe exactly as written
You’ll end up with a true classic pecan pie on the Big Green Egg with a smooth filling and a crisp crust.
When to Choose the Classic Version
- You want a more traditional pecan pie flavor
- Serving a crowd that prefers simple desserts
- Pairing with other rich dishes and don’t want to overdo it
Pecan Pie FAQ
Can you bake pecan pie on a Big Green Egg?
Yes. When set up for indirect cooking, the Big Green Egg works just like an oven. Maintain a steady temperature of 350°F and bake the pie until the filling is set. You can also add a very light amount of pecan wood for a subtle smoked flavor.
What temperature should pecan pie be cooked at?
Pecan pie is best baked at 350°F. This allows the filling to set properly without overcooking the eggs or burning the crust. The same temperature applies whether you’re using a traditional oven or a Big Green Egg.
How do you know when pecan pie is done?
The pie is done when the center is set but still slightly jiggly. It should not be liquid. A knife inserted near the center should come out mostly clean, and the top should be golden brown.
Why is my pecan pie runny?
A runny pecan pie usually means it was undercooked or cut too soon. The filling needs time to fully set both during baking and while cooling. Always let the pie cool for at least 30 minutes, preferably longer, before slicing.
How do you keep pecan pie from getting soggy?
One simple trick is to sprinkle a thin layer of flour and sugar on the bottom of the crust before adding the filling. This creates a barrier as the pie bakes and helps keep the crust crisp.
Do you need to refrigerate pecan pie?
Pecan pie can sit at room temperature for up to 2 days if covered. For longer storage, refrigerate it. Bring it back to room temperature or warm slightly before serving for the best texture.
Can you make pecan pie ahead of time?
Yes. Pecan pie is a great make-ahead dessert. Bake it a day in advance, let it cool completely, and store it covered. The flavor actually improves as it rests.
Does smoked pecan pie taste different?
Yes, but it should be subtle. When cooked on a Big Green Egg with little or no wood, the pie develops a slight depth of flavor without overpowering the classic sweetness. Too much smoke can ruin it, so keep it light.
Kentucky Bourbon Pecan Pie on the Big Green Egg
Ingredients
- 1 pie crust
- 1/2 cup of sugar
- 1 cup dark brown karo syrup
- 3 tbsp butter
- 3 eggs, beaten
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 cup pecan halves
- 1/2 cup chocolate chips
- 2 oz bourbon
- 1 tbsp flour
- 1 tbsp sugar
Instructions
- Mix the karo syrup and the 1/2 c of sugar together in a saucepan
- Bring to a slight simmer until all the sugar has dissolved
- Add the butter and whisk in as it melts
- In a separate bowl, loosely beat the eggs
- Whisk in the syrup mixture in to the bowl with the beaten eggs slowly
- Add the remaining ingredients aside from the 1 Tbs of flour and sugar
- Add your pie crust to the pie plate fluting the edges
- Sprinkle the flour and sugar evenly over the bottom of the crust
- Pour in the mixture evenly
- Place the pie in your Big Green Egg setup for indirect cooking preheated to 350°F oven for 45 minutes
- Take out of the oven and let cool for 30 minutes
- Slice & serve
Nutrition information is automatically calculated, so should only be used as an approximation.
