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!
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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. If you love everything pecan, try these Caramel Pecan Oatmeal Cookies or this Strawberry Rhubarb Pecan Crisp.
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. 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
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 9” 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.
Recipe Faq's
Using 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 the best pecan pie recipe.
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 the center of the pie is just a little jiggly, but not liquid. Also, be sure the crust reaches room temperature before adding the pie filling.
No, you don't have to use bourbon to make a pecan pie. You can substitute the bourbon with other more real maple syrup.
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 of plastic wrap
and then aluminum foil. Thaw overnight in the refrigerator and allow to come to room temp before serving.
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Maple Pecan Pie
Equipment
Ingredients
For the Pie Crust
- 1 ¼ cups all purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ 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
- ½ teaspoon salt
- 3 large eggs
- ¼ 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 ¼ 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.
