Description

This Maple Bourbon Pecan Pie is a delicious twist on the classic pecan pie, featuring a rich and flavorful filling made without corn syrup. Instead, the filling uses pure maple syrup and bourbon for a sophisticated and deep flavor profile, complemented by toasted pecans in a flaky all-butter pie crust. Perfectly baked and beautifully decorated with pecan halves, this pie is a fantastic dessert for holiday celebrations or any special occasion.

Ingredients

Pie Crust

1 recipe all-butter pie crust

Filling

2 cups chopped pecans (plus pecan halves for decorating the top)
1 stick (4 oz) unsalted butter
1 cup light brown sugar
2/3 cup heavy cream
1/2 cup pure maple syrup
3 tablespoons bourbon
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla bean paste
3 eggs (room temperature)

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Instructions

Prepare the pie crust: Roll out the pie dough to a 12-13 inch circle on a lightly floured surface between 1/8 and 1/4 inch thickness. Carefully place the dough into a pie pan, trim excess dough, and crimp edges if desired. Dock the crust with a fork and refrigerate for 30 minutes to chill.
Preheat oven: Heat the oven to 400°F to prepare for blind baking the crust.
Blind bake the crust: Place the chilled pie crust on a baking sheet. Line the crust with crumpled parchment paper or foil and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and liner, then bake for another 5 minutes until lightly browned. Allow crust to cool.
Reduce oven temperature: Lower the oven heat to 350°F for baking the filled pie.
Toast the pecans: Spread chopped pecans on a small baking sheet and toast in the oven for 6-8 minutes until fragrant. Set aside to cool.
Make the filling base: In a small saucepan over medium heat, melt the butter. Add brown sugar and whisk for 1 minute until melted. Pour in heavy cream and bring to a gentle simmer while whisking constantly for 1 minute. Remove from heat and stir in maple syrup, bourbon, vanilla bean paste, salt, and cinnamon. Transfer to a heat-proof bowl and chill to room temperature, stirring occasionally.
Complete the filling: Once cooled, whisk in eggs until smooth. Fold in toasted pecans evenly using a rubber spatula. Pour the filling into the cooled pie crust and arrange pecan halves on top for decoration if desired.
Bake the pie: Bake for 35-45 minutes, until the filling is mostly set but slightly jiggly in the center, aiming for an internal temperature of about 200°F. Allow the pie to cool for 2-3 hours before serving; chilling is optional.
Storage instructions: Wrap the cooled pie tightly in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze the wrapped pie in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.

Notes

Use room temperature eggs to ensure the filling emulsifies smoothly.
To prevent pie crust shrinkage, chilling the dough before baking and using pie weights is essential.
Make sure to toast pecans to enhance their flavor and crunch.
Maple syrup and bourbon add a rich, complex flavor and replace traditional corn syrup in this recipe.
Monitor the pie closely during baking to avoid overcooking; filling should still have a slight jiggle when done.
Pecan halves on top are optional but add a beautiful presentation.
Letting the pie cool completely before slicing ensures clean cuts and proper filling set.
For best texture, serve the pie at room temperature or slightly chilled.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American