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Maple Bourbon Pecan Pie

Maple Bourbon Pecan Pie has a buttery, flaky pie crust, gooey sweet filling with lots of crunchy pecans, and no corn syrup!

Maple pecan pie on a plate with vanilla ice cream and a fork.


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This twist on a classic is the perfect holiday dessert. The Maple syrup replaces the typical corn syrup you would put in pecan pie.ย If you love everything pecan, try theseย Caramel Pecan Oatmeal Cookiesย or thisย Strawberry Rhubarb Pecan Crisp.ย 


Why this favorite pie recipe works

It's crunchy like a traditional pecan pie and the edges of the crust are a perfect golden brown.ย This easy pecan pie recipe is so simple, no need to blind-bake the pie crust. The gooey filling is addictively good and special enough to serve during the holiday season like my Buttermilk Pumpkin Pie. Or try these Molasses Cookies for an old-fashioned treat!

Homemade Pecan Pie ingredients

All the ingredients needed for this pecan pie.
  • Flour: all purpose flour
  • Sugar: granulated white sugar and dark brown sugar
  • Butter
  • Salt
  • Water: ice water
  • Pure Maple syrup
  • Bourbon: optional
  • Eggs
  • Pecans: chopped
  • Vanilla extract

How to Make Bourbon Maple Pecan Pie 

Pie crust ingredients mixed together in a bowl.
  • Step 1: In a large bowl add flour, sugar, salt, and cold butter. Use a pastry cutter to blend the butter with the dry ingredients. 
  • Step 2: Add ice water and mix with a wooden spoon until the dough starts to form.
Pie crust wrapped and butter melted in a saucepan.
  • Step 3: Add dough to plastic wrap and flatten into a disc form. Wrap the disc up with the plastic wrap and refrigerate.
  • Step 4: In a saucepan, melt the butter. 
Filling being whisked together in a saucepan.
  • Step 5: Add brown sugar, maple syrup, and bourbon if using, to the melted butter and whisk until smooth.
  • Step 6: Bring to a low simmer and remove from heat. 
Eggs whisked into the filling and the pie crust rolled out with a rolling pin.
  • Step 7: Add eggs, salt, and vanilla extract. Whisk to combine.
  • Step 8: Remove pie dough from the fridge, and let sit while you add a bit of flour to the work surface. Then use a rolling pin to roll it out on the lightly floured surface.
Pie crust in a pie dish and chopped pecans added.
  • Step 9: Transfer the crust to a 9-inch pie pan. 
  • Step 10: Remove excess dough and crimp the pie crust edges. 
  • Step 11: Add chopped pecans to the pie shell.
  • Step 12: Pour the maple syrup mixture over the nuts.
pecan pie in a pie dish and a spatula.

Recipe Tips

  • Use real pure maple syrup.
  • Place pecan pie in the center of the oven for even baking.
  • Cut the cold butter into small pieces, it's much easier to work it into the flour.
  • This is a perfect make-ahead dessert that even tastes better the next day.
  • I prefer to chop my pecans, but you can leave them whole if you prefer.
  • If you don't want to make your own crust just grab a premade 9โ€ deep dish pie crust (I like Marie Callenders).
  • This homemade pie crust can be made a few days ahead or you can freeze.
  • If you want toasted pecans, heat the pecans in a saucepan until fragrant.
Maple pecan pie on a plate with vanilla ice cream.

Recipe Faq's

Why use maple syrup instead of corn syrup?

Usingย pure maple syrup instead of corn syrup in this pecan pie recipe gives the dessert a robust, natural sweetness that can't be replicated. Maple syrup is also slightly less sweet than typical corn syrup and isn't highly-processed like corn syrup. It contains more antioxidants and has fewer calories. Using maple syrup makes this theย best pecan pie recipe.ย 

Why is my pecan pie runny?

Your pecan pie is likely runny because you either didn't cook it long enough or because the filling wasn't thick enough when you put it in the oven. If your pie is still slightly liquid after cooking, that indicates that the filling didn't have time to set before baking. The pie is done baking when theย center of the pie is just a little jiggly, but not liquid. Also, be sure the crust reachesย room temperature before adding the pie filling.ย 

Do I have to use bourbon?

No, you don't have to use bourbon to make a pecan pie. You can substitute the bourbon with other moreย real maple syrup.

Can I freeze pecan pie?

Yes, it freezes well for up to 3 months. Just bake the pie, let it completely cool, and wrap it in a couple of layers ofย plastic wrap
ย and then aluminum foil. Thaw overnight in the refrigerator and allow to come to room temp before serving.

Maple pecan pie on a plate with ice cream.

Maple Pecan Pie

4.08 from 14 votes
Written By: Wendie
This Maple Pecan Pie has a deep rich flavor, from the brown sugar and maple syrup. Add a touch of bourbon to put this pie over the top.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 619

Equipment

Ingredients
  

For the Pie Crust

  • 1 ยผ cups all purpose flour
  • 1 tablespoon granulated sugar
  • ยฝ teaspoon salt
  • ยฝ cup chilled unsalted butter
  • 6-7 tablespoons ice water

Pie Filling

  • 6 tablespoons unsalted butter
  • 1 cup dark brown sugar, packed
  • 2/3 cup pure maple syrup
  • 2 tablespoons bourbon optional
  • ยฝ teaspoon salt
  • 3 large eggs
  • ยผ teaspoon vanilla
  • 2 cups pecans chopped

Instructions
 

For The Crust

  • In a large bowl add flour, sugar, and salt. Add the cold butter and using your fingers or a pastry cutter blend until pea-sized pieces. Add ยผ cup ice water and mix with a spoon until the dough starts coming together.
  • Transfer the dough to a piece of plastic wrap. Flatten into a disc form, wrap it up and place in the refrigerator for at least 1 hour.
  • Remove the pie crust from the refrigerator and let sit for several minutes until able to roll out. Lightly flour a surface and roll out the dough to a 12-inch circle.
  • Transfer the crust to a 9-inch deep-dish pie dish. Crimp the excess crust around the edges. Place in the refrigerator until ready to use.

For the Filling

  • Preheat oven to 350 degrees.
  • If you want to toast the pecans heat a skillet on medium-low heat, add the pecans, and toast until fragrant about 5-6 minutes.
  • In a medium saucepan over medium heat, melt the butter. Add in the brown sugar and maple syrup and bourbon mix until smooth. Bring to a low simmer then remove from heat and let cool 25-30 minutes.
  • Whisk in eggs, salt and vanilla until combined.
  • Add pecans to the pie crust and pour the syrup mixture over the pecans. Place pie on a baking sheet (to prevent any spillover) and place a piece of aluminum foil loosely over top and bake for 30 minutes. Remove foil and bake another 20 minutes until the edges are golden brown and the center is set. (you want the center to still be a little jiggly but not liquid)
  • Remove from oven and cool completely transfer into the refrigerator. When ready to serve let come to room temp for about 20 minutes before cutting
  • Serve with ice cream or whipped topping.

Notes

Use realย pure maple syrup.
Place pecan pie in the center of the oven for even baking, if the crust is getting too brown place a piece of aluminum foil loosely over the pie..
Cut the cold butter intoย small pieces, it's much easier to work it into the flour.
If you don't want to make your own crust just grab a premade 9โ€ deep dish pie crust (I like Marie Callenders).
Storage:ย  cover with plastic wrap and a piece of aluminum foil before storing in the fridge for up to 3 days. If just a piece or two, store in an airtight container.ย 
ย 

Nutrition

Serving: 1sliceCalories: 619kcalCarbohydrates: 61gProtein: 8gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 27gCholesterol: 123mgSodium: 304mgFiber: 4gSugar: 42g
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!
Course Dessert
Cuisine American
4.08 from 14 votes (14 ratings without comment)

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