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.
