Name: Maple Bourbon Pecan Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: All-butter pie crust; Chopped pecans; Unsalted butter; Light brown sugar; Heavy cream; Pure maple syrup; Bourbon; Kosher salt; Ground cinnamon; Vanilla bean paste; Eggs

Jump to Recipe · Leave a Review

The aroma of warm maple syrup mingling with the toasted scent of pecans fills the air as this delightful Maple Bourbon Pecan Pie bakes to perfection. Gooey, rich, and perfectly balanced with a hint of bourbon, this pie is a slice of comfort on cool autumn evenings. I remember the first time I tried making pecan pie at home—it was a family gathering and it vanished before I could even grab a slice! There’s something about the way the sweetness of the maple syrup deepens the richness of pecans that immediately brings back those cozy moments with loved ones. Whether you’re celebrating Thanksgiving or simply enjoying a casual weekend, this pie is sure to create an occasion worth remembering!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Maple Bourbon Pecan Pie
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Maple Bourbon Pecan Pie

As you gather around the table, promise yourself to make the most delicious Maple Bourbon Pecan Pie your guests will ever taste. Imagine each velvety bite, the crunch of pecans, and a drizzle of bourbon that warms your soul. It’s time to roll up your sleeves and get baking!

Why You’ll Love This Recipe

Simple & Quick: Ready in just 1.5 hours from start to finish!
Irresistible Flavor: The combination of maple syrup and bourbon adds a complex sweetness that’s simply unforgettable.
Eye-Catching Appeal: With its glossy, golden surface and pecan topping, this pie is a showstopper at any gathering.
Flexible Serving: Perfect for dessert, brunch, or an afternoon treat with coffee.
Diet-Friendly Options: Swap in dairy-free butter and plant-based cream for a delicious dairy-free alternative.

Ingredients You’ll Need

All-butter pie crust: This buttery crust offers a flaky texture that is essential for holding the rich filling. You can use store-bought or homemade; just make sure it’s chilled.
Chopped pecans: Fresh, high-quality pecans add crunch and nutty flavor. To keep the flavor to a maximum, toast them lightly before use.
Unsalted butter: Adds richness to the filling. Make sure to use good-quality butter for the best flavor.
Light brown sugar: This type of sugar enhances the caramel flavors in the pie. If you’re out, dark brown sugar will work in a pinch for a deeper flavor.
Heavy cream: Brings creaminess to the filling. You can substitute with coconut cream for a dairy-free version.
Pure maple syrup: Essential for the distinctive flavor of this pie—avoid imitation syrup for the best results.
Bourbon: Adds a warm depth of flavor, but feel free to leave it out if you’re not a fan; the pie will still taste wonderful!
Kosher salt: Balances the sweetness and enhances all the flavors.
Ground cinnamon: Just a hint adds warmth and spice to the pie.
Vanilla bean paste: For a richer vanilla flavor, or substitute with pure vanilla extract.
Eggs: Room temperature eggs help create a smooth custard filling and build structure.

How to Make Maple Bourbon Pecan Pie

Roll Out Pie Crust: Begin by rolling out your chilled all-butter pie crust. On a lightly floured surface, roll it to about 1/8th inch thick, shaping it into a 12-13 inch circle. Carefully transfer it to a pie pan, pressing into the edges, trimming any excess, and crimping the edges if you’d like. Use a fork to dock the surface to prevent bubbling, then pop it in the fridge for 30 minutes to firm up.

Preheat the Oven: While your crust chills, preheat your oven to 400°F. This ensures a perfect bake for the crust, making it wonderfully flaky.

Blind Bake the Crust: Once chilled, place the pie crust on a baking sheet. Line it with crumpled parchment paper or foil, fill with pie weights or beans, and bake for 15 minutes. Carefully remove the lining and weights, and bake for an additional 5 minutes until lightly golden. Let it cool to room temperature while you prepare the filling.

Toast the Pecans: Spread the chopped pecans on a small baking sheet and toast them in the oven for 6-8 minutes until fragrant. Let them cool while you make the filling; this step intensifies their nutty flavor!

Prepare the Filling: In a small saucepan, melt the stick of unsalted butter over medium heat. Add the brown sugar and whisk for one minute until it looks melted and combined. Next, pour in the heavy cream, bringing it to a gentle simmer while whisking. After a minute, remove from the heat and mix in the maple syrup, bourbon, vanilla, salt, and cinnamon. Transfer to a heat-proof bowl to cool; if in a hurry, refrigerate for a bit but stir occasionally.

Add Eggs and Pecans: Once the mixture is cool, whisk in the eggs until the filling is silky smooth. Fold in the toasted pecans until they’re evenly coated, then pour the filling into the cooled pie crust. Use a fork to ensure the pecans are scattered nicely throughout, and top with whole pecan halves if desired.

Bake the Pie: Lower the oven temperature to 350°F, and bake your assembled pie for about 35-45 minutes. You want the center to be set but with just a slight jiggle when shaken gently. An internal temperature of around 200°F is ideal. Let the pie cool completely—2 to 3 hours is perfect.

Storing & Reheating

To store your Maple Bourbon Pecan Pie, wrap it in plastic wrap and keep it in the fridge for up to three days. For longer storage, place the wrapped pie in a freezer-safe ziplock bag and freeze it for up to three months. When ready to enjoy, defrost in the fridge overnight. To reheat, place a slice in the microwave for about 15-20 seconds. Expect slightly softer texture when reheating, but the flavors remain delightful!

Chef’s Helpful Tips

Avoid crust shrinkage by chilling the dough well before baking and using weights during blind baking.
Ensure room-temperature eggs to achieve a smoother filling; this helps them blend better with the warm mixture.
If your filling seems too runny, check the baking time; additional time at a low temperature can help set the center.
For an extra flavor boost, consider adding a sprinkle of nutmeg or a dash of espresso powder to the filling!
Making ahead? Bake, cool, and store in the fridge; just rewarm to enjoy it at its best.

The essence of fall is beautifully captured in each slice of this Maple Bourbon Pecan Pie. The gooey filling combined with crunchy pecans is something truly special and perfect to share with your loved ones. Embrace the season and try making this incredible pie for your next gathering or simply as a treat for yourself. You might find that it becomes your go-to recipe for many occasions!

Recipe FAQs

Can I make this pie without bourbon?

Absolutely! If bourbon isn’t your thing, you can simply omit it and the pie will still taste delicious. If you want to add a little depth, consider using a splash of vanilla extract or a few drops of liquid smoke for an interesting twist!

What should I serve with Maple Bourbon Pecan Pie?

This pie is fantastic on its own, but adding a scoop of whipped cream or vanilla ice cream takes it to a whole new level. Warm pie with cold ice cream creates an irresistible contrast that everyone will love!

Can I use a store-bought crust?

Certainly! While homemade is lovely, a high-quality store-bought pie crust will save you time and energy. Just ensure it’s ready-made and doesn’t require any baking prior to filling.

How do I know when the pie is done baking?

You’ll want to look for a filling that’s just set but still has a slight jiggle in the center, and an internal temperature around 200°F is ideal. Remember that it will continue to firm up as it cools!