Maple Bourbon Pecan Pie

A slice of pecan pie with maple syrup being poured onto it.

5 from 5 votes

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.

Prep Time30

Cook Time1

Rest time2

Total Time3 30

Course: Dessert

Cuisine: American

Servings:

Calories: 425kcal

Author: Callan Wenner

Equipment

Food processor
Plastic wrap
9" pie plate
Rolling Pin
Parchment paper
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

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.

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.
Cool the pie for at least two hours before slicing.

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