5 Star Reader Comment
Definitely best pecan pie ever- the maple syrup gives it a richer taste than karo & the bourbon adds a delicious warmth! The recipe is perfect!
Joyce
Why This Maple Bourbon Pecan Pie Is Next-Level Good
I’m bringing my A-game with this pecan pie. I’ve dialed up the flavor with maple syrup, a splash of bourbon, and extra-toasty pecans—but kept things easy with a trusty store-bought pie crust.
When I want a pecan pie that feels a little more special, this is the one I make. I skip the corn syrup completely, and use real maple syrup with a mix of white and brown sugar instead. That swap gives the filling a deeper, more rounded sweetness without being over-the-top.
I also stir in a splash of bourbon, which doesn’t make the pie taste boozy—it just adds a warm, rich note that plays so well with the maple and pecans. Then I lightly toast the pecans so they stay extra crunchy and finish the top with a pinch of flaky salt to balance the sweetness. The result is an indulgent, maple-bourbon pecan pie that feels classic and a little elevated all at once.
Enjoy!
If you love pie, you’ll be in heaven when you make my Southern Sweet Potato Pie and Chocolate Chess Pie recipes.
Ingredients You’ll Need
- Butter, salt, and eggs are the pie basics needed to make this recipe.
- Brown Sugar and maple syrup combined make the perfect replacement for corn syrup. And they are a bit healthier!
- Bourbon and vanilla add a flavorful punch. Any bourbon you like will work.
- Pecans absolutely need to be toasted for this pie. They add lovely, crunchy, warm notes.
- If you haven’t tried finishing desserts with flaky sea salt, you’re in for a treat! It enhances all the other flavors, making the pie out of this world good!
Recipe Variations
- Alcohol-Free: You can leave out the bourbon if needed. It bakes out, though, so the alcohol content is nearly non-existent. You can also substitute bourbon extract or extra vanilla for the bourbon if desired.
- Add Cinnamon: For a little more fall flair, add 1 teaspoon of cinnamon to the pie.
- Homemade Pie Crust: You can also use your favorite pie crust recipe to make a completely homemade pie.
Step By Step Directions
- Toast the Pecans: 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.
- Make the Sweetener: Melt butter in a medium-sized saucepan over medium heat. Add brown sugar and maple syrup and stir until smooth. Bring the mixture up to a simmer, then remove it from heat. Place in a bowl to cool for 10 minutes.
- Make the Pie: 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 filling. Place the pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place it over the pie. Bake the 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 be set when cooled.
- Let it Cool: Remove the pie from the oven and place it on a wire rack to cool. Sprinkle with flakey sea salt. It’s best served at room temperature.
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 storing something sweet 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 ready to enjoy, place the pie in the refrigerator, let it thaw, and then serve.
Southern Classic Desserts You’ll Love
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.
Nutrition
Frequently Asked Questions
I always recommend real maple syrup here. It gives the pie its depth and warmth. Pancake syrup or corn syrup will change the flavor and make it taste more flat and overly sweet.
Absolutely. I often reach for a store-bought crust to keep things easy, but a good homemade pie crust works beautifully. Just make sure it’s well-chilled before you fill and bake it.
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.
I do. Toasting the pecans only takes a few minutes and brings out a deeper, nuttier flavor. It also helps them stay crisp in the sweet filling instead of getting soft.
Delicious Ways to Serve and Savor Every Slice
This pie is delicious; you can just eat it right out of the pie tin. But to make it a full dessert spread, try serving it with a Southern Pound Cake or fresh fruit and this Chocolate Fruit Dip.
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!
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Would this recipe fill a Deep Dish Pie Crust?
Yes, a deep dish works perfectly. Enjoy and Merry Christmas!
Does this use a regular pie crust and not a deep dish crust?
Regular pie crust works fine! Enjoy! ~Donya
Made this at the last minute on Thanksgiving Day using a purchased gf pie crust from TJ. I substituted walnuts for most of the pecans because I ran out, made it DF with Mykonos butter, used only 3/4 C Brown sugar and 3/4 C maple syrup, and added 1 tsp of cornstarch, just in case the DF butter was too watery. The pie turned out as scrumptious as we could imagine and it was so delicious, the GF crust wasn’t even noticeable. I will be making this again! I love that you don’t use corn syrup.
That sounds like an incredible twist on the classic! I love how you made it work with what you had on hand — the walnuts, dairy-free swaps, and reduced sugar/maple combo sound like they came together perfectly. I’m so happy to hear it was a hit and that the GF crust passed the test. Thanks for taking the time to share your version — this is exactly the kind of creative spin I love to see!
~Donya
Do you blind bake the pie crust first ?
Good question — for Maple‑Bourbon Pecan Pie, you don’t have to blind‑bake the crust first. 
If you’d like a flakier, firmer crust (especially on the bottom), blind‑baking or par‑baking can help prevent sogginess under the gooey filling. 
If you want to try it, just mold your crust into the pie plate, line with parchment or foil, add weights (like dry beans), bake about 10–15 minutes, then let it cool before pouring in your filling.
Otherwise, go ahead as written — many pecan‑style pies bake just fine with an unbaked crust.
~Donya
I grew up with pecan pie being my favorite holiday tradition. This recipe is by far the best one ever! I love that it calls for real ingredients and not corn syrup. This is the most amazing pie! 🙂
That means so much — thank you! I grew up on pecan pie too, and I really wanted to share a version that honors tradition without the corn syrup. I’m so glad it brought back sweet memories and turned out to be a favorite. Happy holidays and happy baking!
~Donya
I have made this recipe a few times. People who didn’t like pecan pie fell in love with it saying it’s their new favorite.
Wonderful! Thank you Marilee.
~Donya