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
Why This Maple Bourbon Pecan Pie Is Next-Level Good
I’m bringing my A-game with this pecan pie. I’ve dialed up the flavor with maple syrup, a splash of bourbon, and extra-toasty pecans—but kept things easy with a trusty store-bought pie crust.
When I want a pecan pie that feels a little more special, this is the one I make. I skip the corn syrup completely, and use real maple syrup with a mix of white and brown sugar instead. That swap gives the filling a deeper, more rounded sweetness without being over-the-top.
I also stir in a splash of bourbon, which doesn’t make the pie taste boozy—it just adds a warm, rich note that plays so well with the maple and pecans. Then I lightly toast the pecans so they stay extra crunchy and finish the top with a pinch of flaky salt to balance the sweetness. The result is an indulgent, maple-bourbon pecan pie that feels classic and a little elevated all at once.
Enjoy!
If you love pie, you’ll be in heaven when you make my Southern Sweet Potato Pie and Chocolate Chess Pie recipes.
Ingredients You’ll Need
- 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.
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
Frequently Asked Questions
I always recommend real maple syrup here. It gives the pie its depth and warmth. Pancake syrup or corn syrup will change the flavor and make it taste more flat and overly sweet.
Absolutely. I often reach for a store-bought crust to keep things easy, but a good homemade pie crust works beautifully. Just make sure it’s well-chilled before you fill and bake it.
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.
I do. Toasting the pecans only takes a few minutes and brings out a deeper, nuttier flavor. It also helps them stay crisp in the sweet filling instead of getting soft.
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.
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!
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The only syrup I had when I was ready to make this happened to be Ihop Pecan syrup – it was meant to be! It turned out amazing! I forgot to refrigerate it and made another a few days later. Love it!
Way to go Montara! I’m so glad the pie turned out well and I’m thrilled you are cooking with me.
~Donya
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!
WOW! Thank you Joyce. Happy, happy Thanksgiving,
~Donya
Made for the first time last year. Will make it again this year. Never going back t the Karo syrup filling. This is especially good!
Thank you so much Melinda! Happy Thanksgiving.
~Donya
Best pecan pie I’ve ever had!
Thank you, Robin!
~Donya
This has got to be the best pecan pie I have made. Yes, the bourbon definitely takes it a step above the usual pecan pie. Thank you for a delicious recipe. Everyone who tried it loved it.
Thank you. Margot
Thank you so much, Margot!
I’m not a big pecan pie fan, but this changed my mind. I used Indiana Whiskey Breakfast for Degenerates whiskey. It has maple in it. Very good pie! Added a little whiskey to the whip cream too😋
I love the ingredients in this pie and I want to believe it will work out for me but every time I make it (twice) it turns out very soupy. I am assuming I am not baking long enough but this time I even left it in the over after turning it off.
I have made this for 3 years in a row. it’s my son in law and husband’s favorite
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