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!
The Effortless Host eBook
Hosting doesn’t have to mean stress, long to-do lists, or staying stuck in the kitchen. The Effortless Host is your shortcut to pulling off beautiful gatherings with confidence and ease.
The Thanksgiving Countdown: 7 Days to a Beautiful & Delicious Feast
GET THIS FREE GUIDE: To help plan out your menu, when to buy your ingredients, and what prep work you can do in advance.
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!
Hi Donya!
Quick question. I’m in recovery and need a substitute for the bourbon. I saw another poster asked a similar question, but OP was talking about bourbon extract. 3 Tablespoons of vanilla sounds like a lot. What could I use instead?
Thanks in advance!
Hey there Nonn!
Thank you so much for your interest in this recipe and for your amazing rating, I promise you won’t be disappointed, this pie is absolutely fantastic! If you need to omit the alcohol in this recipe, you can either add a little extra vanilla extract or simply leave out an alcohol-substitute all together. On occasion when I’m out of bourbon, I simply leave it out completely and don’t use a substitute, and it doesn’t change the texture of the pie filling at all. I hope this is helpful, let me know how everything turns out when you give it a try, I’d love to hear what you think!
~Donya
The recipe says “11/2 cups of pecans”. Is this 1.5 cups? or 11/2 aka 5.5 cups?
Hey there Tony!
Thank you so much for your interest in this recipe, I think you’re really going to love it! The recipe calls for 1.5 cups of pecans, but really you can add as much as you’d like, it’s all up to your personal preferences. I hope this is helpful, let me know how everything turns out, I really hope you enjoy!
~Donya
Can I just say, I just took this pie out of the oven and my house smells HEAVENLY. I can smell every component, the butter, the maple syrup, the bourbon. I splashed a little extra bourbon and sampled the sugar mixture before I added the eggs and it was warm, sweet, and rich. I cannot wait for my family to try at our Thanksgiving dinner.
Hey there!
Wow! I am absolutely thrilled to hear that you enjoyed this recipe and that you’re making it for Thanksgiving! This pie is a treasured family-favorite so I’m really glad to hear you’re enjoying it as well! Thank you so much for your kind words of support and your fabulous rating, please let me know if you ever have any questions about a recipe, I’m always happy to help!
~Donya
je ne connais pas le bourbon pouvez vous me renseigner merci
Bonjour Marie!
J’utilise google translate pour répondre à cette question, donc je m’excuse si quelque chose est grammaticalement incorrect. Merci beaucoup pour votre intérêt pour cette recette, je pense que vous allez vraiment l’aimer! Le bourbon est un type de whisky qui est très couramment utilisé en pâtisserie et en cuisine ici aux États-Unis. Si vous ne trouvez pas de bourbon chez vous, vous pouvez remplacer le whisky ou même le scotch dans cette recette et elle sera délicieuse. Faites-moi savoir si vous avez d’autres questions, j’espère que vous apprécierez la recette !
~Donya
I made this pie for Thanksgiving and want to make it again for a Christmas party coming up. Everyone loved the taste, but the problem I have is on one hand you say it’s easier to serve the pie if it is refrigerated and on the other hand you say best if served at room temperature! Which is it? I think refrigerated because I served it at room temperature and the insides were all runny – very hard to serve. Can you add a couple tablespoons of gelatin to it to make it more firm? I do not recommend serving at room temp — it looks very sloppy.
Hey Carol!
Sorry for any confusion. I chill the pie then, before serving, I take it out of the fridge about half an hour to an hour before serving. That’s just how I like it. Serving it cold is great, too.
Merry Christmas!
~Donya
I would recommend adding a little all purpose flour to your mixture vs gelatin.
This recipe does not have gelatin in it.
~Donya
Hands down the BEST Bourbon Pecan Pie!!!! Everyone loved them!!! Thank you!!!!!
Hey there Lisa!
Wow! I am thrilled to hear that everyone enjoyed this dish! I’ll be honest, this is one of my absolute favorite recipes of mine, who doesn’t love a good pecan pie? If you liked this recipe, you should check out my Chocolate Chess Pie recipe, it’s another classic. Thank you so much for your support and your fantastic rating, I appreciate it! Happy Holidays!
~Donya
Is it best to make the day of thanksgiving or can I make it the night before?
Hey there!
That’s a really great question! I usually make it a day or two ahead, and then warm it in the oven, but you can absolutley make it day of and it’ll still turn out well!
I hope this helps, let me know how it turns out! Happy Thanksgiving!
~Donya
Hello, the filling didn’t turn out as expected everything tasted great but the texture of the mixture was not very appetizing. I’m sure it’s something I did wrong, it was a little too .. eggy? Congealed? Any thoughts on how to improve it?
Hey there Richard!
That’s a good question! Sometimes the eggs will coagulate if they’re added to quickly to the warm butter-sugar mixture. I would recommend letting the butter-sugar mixture sit for about 15 minutes to cool after it’s been on the stove, and then add the eggs in individually, whisking between each egg, so that the eggs won’t curdle. I hope this helps, let me know how your next pie turns out!
~Donya
In the picture the pie has pecan halves. Would it make a difference in quantity to use pieces? It is prettier but I have pecans bought in quantity as pieces
Hey there.
You can use whatever kind of pecans you have. I’ve made the pie with halves and pieces and it turns out great either way.
Have a great day!
~Donya