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
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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