Print

Maple Bourbon Pecan Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 56 reviews

This Maple Bourbon Pecan Pie is a delightful twist on a classic dessert, utilizing pure maple syrup instead of corn syrup for a rich, natural sweetness. Featuring a buttery all-butter pie crust filled with toasted pecans bathed in a luscious maple bourbon custard, this pie offers a harmonious blend of warm flavors enhanced with a hint of cinnamon and vanilla. Perfect for gatherings or holiday celebrations, it delivers a sophisticated and homemade touch to your dessert table.

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

Instructions

  1. Roll out the pie crust: On a lightly floured surface, roll the pie dough between 1/4 and 1/8 inch thickness into a 12-13 inch circle. Lay it into a pie pan, pressing into edges, trim excess, crimp edges if desired. Dock the crust all over with a fork and chill in the fridge for 30 minutes.
  2. Preheat the oven: Set your oven to 400°F (204°C) to prepare for blind baking the crust.
  3. Partially blind bake the crust: Place the chilled crust on a baking sheet. Line it with crumpled parchment or foil and fill with pie weights or dry beans to prevent shrinking. Bake for 15 minutes, remove weights and parchment, then bake an additional 5 minutes. Let cool.
  4. Reduce oven temperature: Lower the oven heat to 350°F (177°C) for baking the filled pie.
  5. 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.
  6. Make the filling base: In a small saucepan over medium heat, melt butter. Add brown sugar and whisk until melted, about 1 minute. Stir in heavy cream and simmer gently for 1 minute, whisking constantly. Remove from heat, then stir in maple syrup, bourbon, vanilla bean paste, salt, and cinnamon. Transfer to a heatproof bowl and allow to cool to room temperature, stirring occasionally.
  7. Finish the filling: Once cooled, whisk in the eggs until smooth. Fold in the toasted pecans evenly. Pour the filling into the prepared pie crust, distributing pecans evenly with a fork. Decorate the top with whole pecan halves if desired.
  8. Bake the pie: Bake for 35-45 minutes until the filling is set but slightly jiggly in the center and reaches about 200°F internal temperature. Allow cooling for 2-3 hours before serving. You may chill the pie in the fridge if preferred.
  9. Storage instructions: Wrap cooled pie in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw in refrigerator before serving.

Notes

  • Use an all-butter pie crust for the best flaky texture and flavor.
  • Room temperature eggs help create a smooth filling.
  • Keep an eye on the crust during blind baking to prevent over-browning.
  • Chilling the crust before baking helps prevent shrinking.
  • The pie is best served after it has cooled completely to allow the filling to set.
  • Use bourbon of good quality for the best flavor impact.
  • Toasting pecans enhances their natural aroma and crunch.

Find it online: https://justsosavory.com/maple-bourbon-pecan-pie-recipe/