This pecan pie swaps some of the usual corn syrup for rich maple syrup and a splash of bourbon, giving it a deeper, more complex flavor with a warm boozy edge.
It bakes up with a gooey, custardy center and a toasty layer of pecans, and it freezes beautifully so you can make it well ahead of the holidays.
Ingredients
For the Pie Crust:
- 1 ¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- 3-4 tablespoons ice water
For the Maple Bourbon Filling:
- 1 cup pure maple syrup
- ½ cup light corn syrup
- ½ cup light brown sugar, packed
- 4 tablespoons unsalted butter, melted
- 3 large eggs
- 3 tablespoons bourbon
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 tablespoon all-purpose flour
- 2 cups pecan halves
For Assembly:
- 1 egg, beaten (for egg wash, optional)
Instructions
Make the Pie Crust
Start with the crust since it needs to chill.
In a large bowl, whisk together the flour, sugar, and salt.
Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.
These butter pieces melt during baking to create flaky layers.
Sprinkle 3 tablespoons of ice water over the mixture and toss with a fork until the dough starts to clump together.
If it feels too dry to hold together when squeezed, add the remaining water a little at a time.
Gather the dough into a ball, flatten it into a disk about 1-inch thick, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
Roll Out and Blind-Bake the Crust
Preheat your oven to 375°F.
Remove the chilled dough and let it sit at room temperature for about 5 minutes to soften slightly.
On a lightly floured surface, roll it into a 12-inch circle about ⅛-inch thick, rotating and adding flour as needed to prevent sticking.
Transfer the dough to a 9-inch pie dish by rolling it around your rolling pin and unrolling it over the dish.
Gently press it into the bottom and sides without stretching.
Trim the excess to a ½-inch overhang, fold it under, and crimp the edges decoratively.
Blind-baking the crust first prevents a soggy bottom, which is especially important with such a wet filling.
Line the crust with parchment paper and fill it with pie weights, dried beans, or uncooked rice.
Bake for 15 minutes, then carefully remove the parchment and weights and bake for another 5 minutes until the bottom looks set and just barely golden.
If you like, brush the crust with a little beaten egg wash and return it to the oven for 2 minutes to seal it, which creates a moisture barrier.
Set the crust aside and reduce the oven temperature to 350°F.
Make the Filling
While the crust bakes, make your filling. In a large bowl, whisk together the maple syrup, corn syrup, and brown sugar until combined.
Add the melted butter and whisk again.
It’s important that the melted butter isn’t piping hot when you add the eggs, or it could scramble them, so let it cool for a minute first.
Add the eggs, bourbon, vanilla, and salt, whisking until the mixture is smooth and uniform.
Sprinkle in the tablespoon of flour and whisk it in, which helps the filling set with a slightly firmer, less runny texture.
Stir in half of the pecans so they’re distributed throughout the filling.
Assemble and Bake
Arrange the remaining pecan halves in an even layer across the bottom of the blind-baked crust.
Pour the filling over the pecans.
Some of the pecans mixed into the filling will float to the top, and the arranged ones will create a pretty pattern, giving you toasty pecans throughout and on the surface.
To protect the crust edges from over-browning during the long bake, cover them with strips of aluminum foil or a pie shield.
Place the pie on a rimmed baking sheet for easy handling and to catch any drips.
Bake at 350°F for 50-60 minutes.
The pie is done when the edges are set and puffed but the very center still has a slight jiggle, like a set custard.
It will continue to firm up as it cools.
Avoid overbaking, which can make the filling dense and dry rather than gooey.
Cool Completely
Remove the pie from the oven and let it cool completely on a wire rack, at least 3-4 hours, before slicing.
This cooling time is essential for the filling to set properly.
If you cut in too early, it will be runny.
For the cleanest slices, you can even chill the fully cooled pie in the refrigerator for an hour before serving.
Tips for Success
Use Real Maple Syrup
Reach for pure maple syrup, not pancake syrup, which is mostly corn syrup and artificial flavor.
Grade A dark or Grade B maple syrup has the deepest, most robust maple flavor that stands up beautifully to the bourbon and pecans.
Toast the Pecans First
For even richer flavor, toast the pecans in a dry skillet or a 350°F oven for 5-7 minutes until fragrant before adding them to the pie.
Toasting deepens their nutty flavor and adds extra crunch.
Let them cool before using.
Don’t Overbake
The most common pecan pie mistake is overbaking, which leads to a dry, dense filling instead of a gooey, custardy one.
Pull the pie when the edges are set but the center still jiggles slightly.
Remember that carryover cooking and cooling will finish setting it.
Blind-Bake for a Crisp Bottom
Pecan pie has a very wet filling, so blind-baking the crust first is the best insurance against a soggy bottom.
Don’t skip the pie weights, which keep the crust from puffing up and shrinking during this pre-bake.
Adjust the Bourbon
Three tablespoons gives a noticeable but balanced bourbon warmth.
For a stronger boozy flavor, add up to a tablespoon more.
For a milder flavor or an alcohol-free version, reduce it or replace it with an equal amount of apple cider or additional vanilla.
Storage
Store the cooled pie loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days.
To freeze, let the baked pie cool completely, then wrap it tightly in plastic wrap and aluminum foil, or place it in a freezer-safe container.
Freeze the whole pie or individual slices for up to 3 months.
Thaw the pie overnight in the refrigerator, then bring it to room temperature or warm it briefly in a 300°F oven for 10-15 minutes to refresh the texture before serving.
Freezing is a wonderful way to make this pie well ahead of a busy holiday.
Ingredient Swaps
Crust Alternatives
Short on time? Use a store-bought refrigerated pie crust or a frozen pie shell, blind-baking it according to the package directions.
A homemade crust gives the best flavor, but a good store-bought one saves time without much sacrifice.
Corn Syrup Substitutes
If you’d rather avoid corn syrup entirely, replace it with an equal amount of additional maple syrup, honey, or golden syrup.
The texture may be slightly softer, and using all maple syrup makes for an even more pronounced maple flavor.
Bourbon Alternatives
Swap the bourbon for dark rum or whiskey for a different flavor profile.
For an alcohol-free pie, replace the bourbon with apple cider, orange juice, or an extra teaspoon of vanilla extract.
The pie will still be delicious, just without the boozy warmth.
Nut Options
While pecans are traditional, you can use walnuts for a similar rich, buttery result, or a mix of both.
Toasting whichever nut you choose deepens the flavor.
Sweetener Adjustments
For a less sweet pie, reduce the brown sugar to ⅓ cup.
You can also use dark brown sugar instead of light for a deeper molasses note that pairs well with the bourbon and maple.
Serving Suggestions
This maple bourbon pecan pie is a showstopping finale to any Thanksgiving, Christmas, or holiday dinner.
Serve slices slightly warm or at room temperature with a scoop of vanilla bean ice cream, which melts beautifully into the gooey filling.
A dollop of lightly sweetened whipped cream, perhaps spiked with a touch of bourbon, adds a lovely contrast to the rich pie.
A drizzle of warm caramel sauce or a sprinkle of flaky sea salt over each slice takes it over the top.
Pair it with a cup of good coffee, an after-dinner bourbon, or a mug of spiced cider for the ultimate cozy dessert experience.