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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.
I’m bringing my A-game with this pie recipe. Not only have I pulled out all the stops with new, intensely flavorful ingredients, but I’ve also kept things easy and simple using a store-bought pie crust.
There are several things that 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.
- is pecan pie taken over the top!
Ingredients For This Recipe
- Butter
- Brown Sugar
- Maple Syrup
- Salt
- Eggs
- Bourbon
- Vanilla
- Pecans
- Flaky Sea Salt
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 third of the oven. If you bake it on the upper rack, you’ll run the risk of it 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 thaw then serve.
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
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.
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I can’t wait to try this recipe!
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