Maple Bourbon Pecan Pie

🕒 Prep: 15 min
🔥 Cook: 55 min
🍽 Serves: 8
★★★★★
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Maple Bourbon Pecan Pie is a delightful twist on the classic pecan pie, bringing together the comforting taste of maple syrup with the rich, warm notes of bourbon. Perfect for the fall season, this pie is a showstopper at any holiday gathering or cozy dinner party.

Ingredients for Maple Bourbon Pecan Pie

Pie crust forms the base — feel free to use your favorite homemade recipe or a convenient store-bought option. Light brown sugar adds a deep, molasses-like sweetness. Maple syrup is the star, providing a rich, natural sweetness that pairs beautifully with pecans. Light corn syrup helps create the perfect consistency, ensuring the filling sets nicely. Unsalted butter, melted, adds richness and helps bind the filling. Bourbon brings a warm, slightly smoky complexity that elevates the flavors. Vanilla extract enhances the sweetness and rounds out the taste. Salt is crucial for balancing the sweet elements. Eggs act as a binder, giving structure to the filling. Finally, pecan halves provide the characteristic crunch and flavor that makes this pie a classic.

Tips & Tricks

  • Toast the pecans lightly before adding them to the filling for an extra depth of flavor.
  • If you don't have bourbon, dark rum makes a nice substitute.
  • Place a baking sheet under the pie to catch any potential drips in the oven.

Serving Suggestions

This pie is fantastic on its own, but for a special touch, serve it warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A sprinkle of sea salt on top before serving can enhance the flavors beautifully.

Frequently Asked Questions

Can I make this pie in advance?
Absolutely! This pie can be made a day ahead and stored in the fridge. Just bring it to room temperature before serving.
What if I don't have a 9-inch pie pan?
You can use an 8-inch pan instead, but you may need to adjust the baking time slightly, checking for doneness sooner.

Maple Bourbon Pecan Pie Recipe Walkthrough

First, preheat your oven to 350°F (175°C). Roll out your pie crust and carefully fit it into a 9-inch pie pan, trimming any excess. This step sets the stage for your filling.

In a large bowl, combine the brown sugar, maple syrup, corn syrup, melted butter, bourbon, vanilla extract, and salt. Whisk it all together until you have a smooth, even mixture. It should smell heavenly with the bourbon and vanilla notes wafting up.

Add the eggs one by one, whisking thoroughly after each addition. This ensures a well-integrated filling and a nice, light texture. Once the eggs are incorporated, gently stir in the pecan halves, making sure they're well-coated with the sugary mixture.

Pour the filling into your prepared pie crust, spreading it evenly. Slide the pie into your preheated oven and bake for 50-55 minutes. You'll know it's ready when the filling is set and slightly puffed. Let it cool completely before serving for the best texture and flavor.

Why You'll Love This Recipe

  • Combines the sweetness of maple syrup with the nutty crunch of pecans.
  • A hint of bourbon adds depth and warmth.
  • Easy to prepare with a store-bought or homemade crust.
  • Packed with rich, satisfying flavor without being overly sweet.

Ingredients

1 9-inch pie crust (homemade or store-bought)
1 cup packed light brown sugar
3/4 cup pure maple syrup
1/2 cup light corn syrup
1/4 cup unsalted butter, melted
3 tablespoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon salt
3 large eggs
2 cups pecan halves

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and place the pie crust in a 9-inch pie pan.
2. In a large bowl, whisk together the brown sugar, maple syrup, corn syrup, melted butter, bourbon, vanilla extract, and salt until smooth.
3. Add the eggs to the mixture, one at a time, whisking well after each addition.
4. Stir in the pecan halves, ensuring they are evenly coated with the filling mixture.
5. Pour the filling into the prepared pie crust.
6. Bake in the preheated oven for 50-55 minutes, or until the filling is set and slightly puffed.
7. Allow the pie to cool completely before serving.

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