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
A Southern Classic With a Little Something Extra!
I love a traditional Southern pecan pie, but when I want something a little more special for Thanksgiving, this is the one I bake. Real maple syrup gives the filling a deep, caramel-like sweetness without corn syrup, and a splash of bourbon adds a warm note that tastes wonderful with the pecans.
I keep things simple with a store-bought crust, toast the pecans for more flavor, and finish the pie with a little flaky salt. It’s a dessert I can bake ahead, which is always a plus when I’m hosting.
And here’s a tip worth remembering: a golden top doesn’t necessarily mean a pecan pie is done. I’ve shared exactly what to look for below so yours will set and slice beautifully.
My Best Advice for Avoiding a Runny Pie
- Watch the filling, not just the clock. Pie plates and ovens vary, so the recipe’s baking time is a guide.
- Protect the top if needed. Loosely tent with foil if the pecans or crust brown before the center sets.
- Give it time to cool. Rest on a wire rack for at least 3 hours so the filling can firm up before cutting.
The Ingredients That Make This Pie Special
Here’s what gives this recipe its rich flavor. The recipe card has the exact amounts.
- Pure maple syrup and brown sugar: Create deep sweetness without corn syrup. Choose real maple syrup, not pancake syrup.
- Bourbon and vanilla: Add a little warmth to the filling.
- Toasted pecans: Bring plenty of nutty flavor and texture.
- Eggs, butter, and salt: Help the filling set and balance the sweetness.
- Pie crust: I use store-bought for convenience, but homemade works, too.
- Flaky sea salt: A small sprinkle after baking finishes it beautifully.
A Few Ways to Change It Up
- Skip the bourbon: For an alcohol-free pie, leave it out and use a little extra vanilla. Some bourbon extracts also contain alcohol, so check the label.
- Add a little cinnamon: A pinch is plenty if you want a hint of spice without covering the maple flavor.
- Use homemade pie crust: Your favorite well-chilled homemade crust works nicely here.
How to Make Maple Bourbon Pecan Pie
It’s a simple pie to put together:
- Toast the pecans briefly and let them cool.
- Mix the filling. Warm the butter, brown sugar, and maple syrup, then let cool slightly before whisking in the eggs, bourbon, vanilla, and salt.
- Fill and bake. Pour into an unbaked crust, top with pecans, and bake until the edges are set and the center has only a gentle jiggle. Cool completely before slicing.
Find the exact measurements, oven temperature, and full instructions in the recipe card below.
The Secret to a Pecan Pie That Sets Beautifully
A golden top doesn’t always mean the filling is done! Look for firm edges and a center that jiggles gently, not one that sloshes like liquid. For more certainty, an instant-read thermometer should register about 200°F in the center of the filling, without touching the pan.
Is Your Pecan Pie Done? Here’s How to Tell
| What you’re seeing | What it means | What to do |
|---|---|---|
| The center moves like liquid | It’s underbaked | Continue baking and check again after a few minutes. |
| Edges are set; center has a gentle jiggle | It’s getting close | Check the center temperature. |
| Center reads about 200°F | The filling should set properly | Remove from the oven and cool completely. |
| Top is browning; center still loose | The filling needs more baking | Tent loosely with foil and continue baking. |
| Pie is soft when cut warm | It may still be setting | Allow it to cool fully before slicing. |
Make It Ahead for Thanksgiving
I love having dessert ready before the holiday rush. Bake and cool the pie completely, then cover and refrigerate for 3–4 days.
To freeze, wrap the fully cooled pie tightly and freeze for up to 2 months for best quality. Thaw overnight in the refrigerator before serving.
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
Maple Bourbon Pecan Pie FAQs
The filling may not have baked long enough, or the pie may have been sliced before it cooled. Look for set edges, a gentle jiggle, and a center temperature of about 200°F. Cool completely before slicing.
I recommend real maple syrup here. Pancake syrup has a different flavor and consistency and won’t give this pie the same rich maple taste.
Yes. For a pie without alcohol, omit the bourbon and add a little more vanilla. Don’t assume that baking removes all alcohol.
Absolutely. I use a store-bought crust to make things easier, but a well-chilled homemade crust works beautifully.
Yes. Cool the baked pie completely, cover, and refrigerate for 3–4 days. For longer storage, freeze for up to 2 months for best quality.
How I Like to Serve This Pie
I like serving this pie with a little whipped cream. For a bigger dessert table, offer Southern Pound Cake or fresh fruit and this Chocolate Fruit Dip.
Of course, it’s a part of my Thanksgiving Menu and a star on my Christmas desserts list.
Did you make this recipe? I’d love to hear how it turned out! Leave a star rating and tell me what you think in the comments below. Your feedback helps other home cooks, too. Thank you!
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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