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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Thanks a bunch!! Happy Thanksgiving!
You are so welcome. I hope you enjoyed the recipe and had a great Thanksgiving.
~Donya
Hope I didn’t mess this up! I did not toast my pecans! Oh well….the recipe looks great and was easy to put together.
Hey Lynn,
Sorry for the delay. I took a few days off.
You did not ruin the pie. I hope you let me know how you liked the recipe.
Merry Christmas!
~Donya
I just put the pie in the oven for Thanksgiving tomorrow. I’ll report back to let you all know how it went over with these Yankees up here in Wisconsin. Is it okay to sip on some of the bourbon while the pie bakes? 😉
Hey Deacon!
This was my favorite comment this season. Of course, it’s ok to start sipping while you’re cooking. That’s how I roll, too.
Let me know how the recipe turned out and if those folks approved.
Merry Christmas,
~Donya
Can you use dark brown sugar instead of light?
Sure! Enjoy the recipe.
Have a great day,
~Donya
I just made a double batch for thanksgiving (one pie gets delivered contact free! And one for my husband 😁). They look incredible and came together so easily! Thank you for putting this recipe together, because I was out of corn syrup, but I never run out of maple syrup! I can’t wait to try some of your other recipes! Happy thanksgiving!!
Hey Kristin!
Sorry for the delay. I hope you had a great Thanksgiving and enjoyed the pie. It was a hit with my people. 😉
Merry Christmas,
~Donya
LOVE this pie recipe! Especially that it does not use corn syrup. Made this for Thanksgiving and 3 out of 4 people preferred this to the other desserts. Making it again today. 🙂
You’ve made my day! I’m so happy you like the pie and the maple syrup makes it for sure.
have a wonderful day,
~Donya
I don’t have bourbon extract so what can I use in its place.
Is it a deep dish pie crust or regular pie crust. Thanks
Nancy,
Just use more vanilla if you don’t want to use bourbon or have bourbon extract. I make my pie in a 9-inch pie pan, not a deep dish.
~Donya
The pie looks delicious. The plate you’ve served it on is beautiful. What is the pattern? Wishing you and your family a Happy (and safe) Thanksgiving.
Hey there!
Thanks so much. I’m not sure of the pattern. I have several different blue patterned plates that I bought on Esty. They work well for desserts.
I hope you had a wonderful Thanksgiving.
~Donya
Do you bake the crust a bit before or use it raw?
Hey Mary.
Do not bake the pie crust before filling it with the pecans pie mixture. It will bake up beautifully as the pie cooks.
Have a great Thanksgiving!
~Donya
Did you use a deep dish pan?
Hey there Casey!
Yes I did! I always prefer a deep dish crust because you can just get so much more out of it! I hope you enjoy, have a Happy Thanksgiving!
~Donya
I would love to make this recipe for my family for Thanksgiving (our fav) will bw my 1st “homemade” pie!! Which store brought crust did you use it didn’t say?
Hey there.
I use the pie dough that comes in a box that you find in the refrigerator section at the grocery store.
Enjoy the pie,
~Donya
WOW! Can’t wait to make this for Thanksgiving. Thanks.