This gooey bourbon pecan pie is sweetened with maple syrup, has no corn syrup in the filling, and has background notes of bourbon without being overpowering. Not overly sweet like many other pecan pies, this pie is perfectly balanced in flavor and texture.
Why You'll Love This Recipe
Flavor - this pecan pie is extra flavorful from the maple syrup and ends with a hint of bourbon flavor. Paired with the all-butter pie crust and dark brown sugar in the filling, it has the flavors of caramel, vanilla, and buttery goodness strewn throughout.
Texture - a tender, yet flaky pie crust encases a perfectly gooey filling, stuffed with the slight crunch from the pecans. While some pecan pies can be overly gooey, this one has a perfect layer of each, lending to the perfect bite each time.
Not overly sweet - a lot of pecan pies can be sickly sweet, especially with the addition of corn syrup. This pie is anything but that, and certainly not one-note. The addition of maple syrup and bourbon help to cut through the sweetness of the pie, making it perfectly balanced.
I definitely consider this maple bourbon pecan pie to be the perfect Thanksgiving pie! The pie crust recipe will make two dough discs, but you only need one. Here are some other Thanksgiving pie recipes to consider to use up the additional disc of dough:
- Purple Sweet Potato Pie
- Apple Butter Pie with Cinnamon Whipped Cream
- Dutch Caramel Apple Pie with Crumb Topping
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Ingredients
- All-butter pie crust. You'll need unsalted butter, all-purpose flour, and salt to make this.
- Pecans. I like to use pecan halves, but you can also use chopped pecans.
- Corn starch. Because this recipe does not use corn syrup, a thickening agent is required to get the correct texture of the pie. Corn starch is used for this purpose.
- Dark brown sugar. I highly suggest using dark brown for a better depth of flavor, but light brown sugar can also be used.
- Pure maple syrup. Don't skimp on this ingredient, and get the most flavorful product you can find.
- Bourbon. Use a bourbon whiskey rather than an Irish whiskey. Because the taste really comes through, use a bourbon that you enjoy drinking.
See recipe card for full ingredients list and quantities.
Substitutions & Variations
- A frozen or store-bought pie crust can also be used. Note that the flavor profile will not be the same, as store-bought versions lack quite a bit of flavor.
- Add ½ cup of semi-sweet chocolate chips to the filling for a chocolate bourbon pecan pie version.
- Replace half or all of the pecans with walnuts.
- Fry up some bacon, chop it, and sprinkle it over top of the pie before serving for a maple bacon bourbon pecan pie that's sweet and salty perfection!
- Use chopped pecans rather than pecan halves for smaller pieces.
How to Make This Recipe
Timing tip! It's best to make the pie dough at least 2 hours in advance, but 24 hours ahead is even better.
Before starting the filling, roll out the pie dough, set and crimp the dough in the pan, then par-bake the crust. Read my all-butter pie crust post to find all the details on how to do this.
One: Whisk together the sugar, corn starch, and salt.
Two: Add the eggs and melted butter.
Three: Whisk vigorously until smooth.
Four: Pour in the maple syrup.
Five: Pour in the bourbon (if using).
Six: Whisk again to completely combine.
Seven: Add the pecan halves to the par-baked pie crust.
Eight: Pour the filling on top, scraping out every last bit, then bake.
Hot tip! Don't overtake this pie. The edges should be slightly set, but the center should still have quite a bit of jiggle to it. Over-baking this pie will turn the filling into scrambled eggs and you'll lose out on that ooey-gooey texture.
Expert Tips
- Use room-temperature eggs and maple syrup for best results.
- For a more decorative look, add about half of the pecans to the crust, pour all of the filling into it, then place the remaining pecans in a concentric pattern on top.
- Move the pie to a rack in the lower third of the oven for the last 10-15 minutes of baking to ensure a fully baked crust.
- Don't overbake this pie!
- Cool the pie for at least two hours before slicing.
- Serve with fresh whipped cream or vanilla ice cream.
Recipe FAQs
Pecan pie is done when the edges are slightly puffy, but the center still has quite a bit of jiggle to it. Note that it should not be sloshy, just jiggly.
You'll also want to be sure the bottom of the crust has been baked. Moving the pie to the bottom third of the oven for the final 10 minutes of baking helps ensure a fully baked crust.
Yes. This pie can be frozen (after baking) for up to one month. Note that the texture of the pecans will be affected and will be quite chewy.
Definitely not. You can simply omit the alcohol without any additional changes to the recipe.
Storage
Store the pie lightly covered with foil (allowing a bit of air in) at room temperature for up to three days. Note that this pie is best enjoyed within 24 hours, as the pecans begin to soften from the moisture, and become quite chewy.
Reheating
Reheat the pie or slices in a 350℉ oven for 5-10 minutes until slightly warmed. Note that you don't want to bake it until it's too hot, or all of the filling will ooze out.
Freezing
To freeze the maple bourbon pecan pie, wrap the pie or slices tightly in plastic wrap, then foil, and place into a zip top bag. Freeze for up to one month.
Completely unwrap the pie and thaw at room temperature, then follow reheating instructions above.
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📖Recipe
Maple Bourbon Pecan Pie
Equipment
- Food processor
- Plastic wrap
- 9" pie plate
- Rolling Pin
- Pie weights, or dried rice/beans
Ingredients
- 1 disc pie crust recipe for all-butter pie crust
- 2½ cups pecan halves 250g
- ½ cup dark brown sugar packed (100g)
- 3 teaspoons corn starch
- ½ teaspoon kosher salt
- 6 tablespoons unsalted butter melted (72g)
- 3 large eggs room temperature
- 1 cup pure maple syrup 312g
- 2 teaspoons pure vanilla extract
- 2 tablespoons bourbon 1 fl oz
Instructions
- Lightly flour a work surface and rolling pin, then roll out the dough until it's ⅛" thick.1 disc pie crust
- Note: turn the pastry a quarter turn every few rolls, and dust with additional flour as sticking occurs.
- Add the pie dough to the pie plate, then crimp as desired. Freeze for 15 minutes.
- Preheat the oven to 400℉/205℃.
- Remove the dough from the freezer and dock it all over the sides and bottom with a fork.
- Crumble up a piece of parchment paper, then unwrap it and add it to the pie crust. Fill completely with pie weights or dried rice or beans.
- Bake the crust for 15 minutes, then remove from the oven and use the parchment paper to remove the weights. Reduce the oven temperature to 350℉/180℃.
- Add the pecan halves to bottom of pie crust.2½ cups pecan halves
- In a large bowl, whisk together the brown sugar, cornstarch and salt. Then, add the butter and eggs and whisk until smooth. Add the maple syrup, vanilla, and bourbon and whisk to combine.6 tablespoons unsalted butter, ½ cup dark brown sugar, 3 teaspoons corn starch, 3 large eggs, 2 teaspoons pure vanilla extract, ½ teaspoon kosher salt, 1 cup pure maple syrup, 2 tablespoons bourbon
- Pour the mixture over the pecan halves, then carefully transfer to the middle rack of the oven and bake for 35-45 minutes until slightly puffy on the edges and jiggly in the center (but not sloshy).
- Note: move the pie to the bottom third of the oven at the 25 minute mark. Additionally, lightly tent the pie or add a pie shield if the crust is browning too quickly.
- Transfer the pie to a wire rack. Cool for at least two hours prior to cutting in. Serve with ice cream, whipped cream, or an extra drizzle of maple syrup.
Notes
- Use room-temperature eggs and maple syrup for best results.
- For a more decorative look, add about half of the pecans to the crust, pour all of the filling into it, then place the remaining pecans in a concentric pattern on top.
- Move the pie to a rack in the lower third of the oven for the last 10-15 minutes of baking to ensure a fully baked crust.
- Cool the pie for at least two hours before slicing.
Shelby
The best!! If I’m making a pie I want it to be a pecan pie and this pie was perfect! Followed the instructions and the middle set perfectly. The butter pie crust is always a hit. Nicely balanced, not overly sweet, and didn’t have the scrambled egg like middle that some pecan pies end up getting. It set up without the corn syrup too! This will be my go to from now on
Callan Wenner
This makes me so happy. Totally agree on the balance of flavors and sweetness. Thanks for reporting back!