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Decadent Maple Bourbon Pecan Pie is pure perfection and so easy to make! This no-corn syrup recipe combines rich maple syrup with the deep flavor of bourbon and pecans to make a pie that’s sure to be the star of any holiday gathering.
If you love pie, you’ll be in heaven when you make my Southern Sweet Potato Pie and Chocolate Chess Pie recipes.
In This Post
I’m bringing my A-game with this pie recipe. I have pulled out all the stops with new, intensely flavorful ingredients and kept things easy and simple using a store-bought pie crust.
Several things make this pie so special. I’ve switched out the over-processed corn syrup for real maple syrup and white sugar with brown. The combination of those two gives this pie just the right amount of sweetness. Then to amp up the flavor just a bit, a splash of bourbon is just the thing.
Last but not least, I lightly toasted the pecans, making them extra crunchy, and then added a sprinkle of flakey salt to balance out the sweetness. This indulgent, delicious pie is destined to become a classic!
This Maple Bourbon Pecan Pie Is
- Gooey on the inside, with loads of toasted pecans on the top.
- Rich and sweet from maple syrup.
- Has a little “something extra” thanks to warm, comforting bourbon.
- Pecan pie taken over the top!
Ingredients For This Recipe
- Butter, Salt, and Eggs
- Brown Sugar, Maple Syrup
- Bourbon and Vanilla
- Pecans
- Flaky Sea Salt
See the recipe card for full information on ingredients and measurements.
Tips For Making Maple Bourbon Pecan Pie
The ingredients and instructions for this recipe are really simple. There are just a few things to keep in mind:
- Bake the pie in the middle to lower a third of the oven. If you bake it on the upper rack, you’ll risk getting too brown before the pie is done.
- You can substitute bourbon extract or extra vanilla for the bourbon if desired.
- To make slicing easier, chill the pie beforehand.
How To Make This Pie Ahead Of Time And Freeze
This recipe is super easy to double, and these pies freeze beautifully. I don’t know about you, but I love having something sweet stored away in my freezer!
Bake the pie according to the directions and let it cool completely. Wrap it tightly with plastic wrap, then slide it into a zip-top bag. Freeze for up to 3 months. When you are ready to enjoy, place the pie in the refrigerator, let it thaw then serve.
How To Store Leftovers
Lightly wrap the leftover pie in plastic or aluminum foil so you don’t crumble the crust. Store it in the fridge for up to four days.
More Holiday Dessert Recipes You’ll Love
- Southern Pound Cake
- Pumpkin Crinkle Cookies
- Chocolate Fruit Dip
- Eggnog Pound Cake
- Banana Pudding Trifle
- Coconut Date Balls
If you tried this Maple Bourbon Pecan Pie Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 6 tablespoon butter
- 1 cup packed light brown sugar
- 1 cup real maple syrup
- 3 tablespoons bourbon
- ½ teaspoon vanilla
- ½ teaspoon salt
- 3 large eggs
- 11/2 cups pecans
- 1 9 inch prepared pie crust
Instructions
- Heat oven to 350 degrees. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from oven and let cool.
- In a medium-size saucepan, over medium heat, melt butter. Add brown sugar and maple syrup and stir until smooth. Bring the mixture up to a simmer then remove from heat. Place in a bowl to cool for 10 minutes.
- Whisk eggs and add to the butter-sugar mixture. Add in bourbon, vanilla, and salt whisking together until well blended. Pour mixture into uncooked pie shell. Place toasted pecans on top of the sugar fulling. Place pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place over pie. Bake pie in the oven for 20 minutes. Remove foil and bake for an additional 20-25 minutes until the edges of the pie are set. The center will be slightly jiggly but will set when cooled.
- Remove pie from oven and place on a wire rack to cool. Sprinkle with flakey sea salt. Best served at room temperature.
Notes
- For leftovers: lightly wrap the leftover pie in plastic or aluminum foil so you don’t crumble the crust. Store it in the fridge for up to four days.
Nutrition
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Robin Huber
Best pecan pie I’ve ever had!
Thank you, Robin!
~Donya
Margot
This has got to be the best pecan pie I have made. Yes, the bourbon definitely takes it a step above the usual pecan pie. Thank you for a delicious recipe. Everyone who tried it loved it.
Thank you. Margot
Thank you so much, Margot!
Jennifer
I’m not a big pecan pie fan, but this changed my mind. I used Indiana Whiskey Breakfast for Degenerates whiskey. It has maple in it. Very good pie! Added a little whiskey to the whip cream too😋
Nicole
I love the ingredients in this pie and I want to believe it will work out for me but every time I make it (twice) it turns out very soupy. I am assuming I am not baking long enough but this time I even left it in the over after turning it off.
Laura
I have made this for 3 years in a row. it’s my son in law and husband’s favorite
Margaret
I can’t wait to try this recipe!
Alisa Boyd
I’ve been buying maple bourbon pecan pies for about 10 Thanksgivings, and they are delicious. This year I decided to try my own, using this recipe. OMG. This is better than the pies I’ve been buying–much better, and that’s saying something. This maple bourbon pecan pie is easy to make, too. It’s decadent and delicious. I’m pretty sure the angels in heaven greet you with a slice of this when you arrive!
WOW! You’ve made my day. Thank you so much and I so appreciate the terrific rating!
~Donya