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 Million Dollar Pie recipes.
In This Post
I’m bringing my A-game with this pecan 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.
You’ll Fall in Love with Maple Bourbon Pecan Pie
- No Corn Syrup – 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.
- Bourbon – need I say more? A splash of bourbon amps up the flavor just a bit.
- Toasted Pecans – 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!
Everything You Need for the Ultimate Pie: Ingredients Breakdown
- 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.
Frequently Asked Questions
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.
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.
Always chill the pie before trying to slice it! This is how you get perfectly clean cuts.
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.
Southern Classic Desserts You’ll Love
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
Donya's Top Ten Summer Recipes!
Steal my favorites for a done-for-you menu that packs in the flavor
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