Maple Bourbon Pecan Pie (No Corn Syrup!) Recipe

Introduction

Maple Bourbon Pecan Pie combines rich, buttery pie crust with a luscious filling sweetened by pure maple syrup and enhanced with a splash of bourbon. This no-corn-syrup version brings a deep, complex flavor perfect for any special occasion or cozy dessert.

Ingredients

• 2 1/2 cups (313 g) all purpose flour (Bob’s Red Mill)
• 2 tbsp (25 g) granulated white sugar
• 1/2 tsp salt
• 1 cup (224 g) unsalted butter, cold and cut into cubes
• 2-4 tbsp (30-60 ml) bourbon, cold
• 1 egg, whisked (for the egg wash)
• 3/4 cup (180 ml) pure maple syrup, Grade A
• 1 tbsp (8 g) all purpose flour (Bob’s Red Mill)
• 1 cup (220 g) light brown sugar, packed
• 1/4 cup (56 g) unsalted butter, melted and slightly cooled
• 2 tbsp (30 ml) bourbon, at room temperature
• 1 tsp vanilla bean paste or extract
• 1/2 tsp salt
• 3 eggs, at room temperature and whisked
• 2 cups (220 g) whole pecans

Instructions

1. Step 1: In a food processor, combine 2 1/2 cups flour, sugar, and 1/2 tsp salt and pulse to mix.
2. Step 2: While running, add cold butter cubes a few at a time until mixture resembles coarse crumbs.
3. Step 3: Add 2 tablespoons cold bourbon gradually until dough pulls from sides and forms a ball. Add more bourbon if needed.
4. Step 4: Divide dough into two disks, wrap tightly in plastic, and chill for at least 2 hours or up to 3 days.
5. Step 5: Remove one dough disk and let sit for 15-20 minutes until soft but cold. Roll on floured surface into a 10-inch circle.
6. Step 6: Transfer dough carefully to a 9-inch metal pie pan. Press into bottom, fold edges under to create a double-layer scalloped border. Prick bottom with fork.
7. Step 7: Chill prepared crust in fridge for at least 20 minutes.
8. Step 8: Preheat oven to 350°F (175°C) and place a cookie sheet inside while heating.
9. Step 9: In a large bowl, whisk maple syrup and 1 tbsp flour until smooth.
10. Step 10: Add brown sugar, melted butter, 2 tbsp bourbon, vanilla, and 1/2 tsp salt. Mix well.
11. Step 11: Add eggs and gently mix until just combined.
12. Step 12: Stir in half of the pecans.
13. Step 13: Pour filling into chilled pie crust.
14. Step 14: Arrange remaining pecans on top if desired.
15. Step 15: Brush crust edges with whisked egg wash.
16. Step 16: Place pie on preheated cookie sheet and bake 39-43 minutes until edges set and center slightly jiggles.
17. Step 17: Transfer pie to cooling rack and let cool completely for at least 5 hours.
18. Step 18 (Optional): For decorative leaf cutouts, roll second dough disk to 10-inch circle, cut shapes with cookie cutters, chill 20 minutes.
19. Step 19 (Optional): Brush leaves with egg wash and bake at 350°F (175°C) for 15-20 minutes until golden. Let cool completely.
20. Step 20: Once pie is fully cooled, arrange leaves on top and serve.

Tips & Variations

• Use cold ingredients for a flakier crust and handle the dough gently to avoid toughness.
• Try substituting bourbon with whiskey or rum to vary the flavor profile.
• For a nut-free version, omit pecans and add toasted coconut or chocolate chips.
• Make decorative leaf cutouts from extra dough to add a beautiful, festive touch.

Storage

Store leftover pie covered at room temperature for up to three days. For longer storage, freeze wrapped tightly for up to two weeks. To reheat, warm slices gently in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without bourbon?

Yes, you can omit the bourbon or replace it with vanilla extract or another spirit like rum to suit your taste and preferences.

How do I prevent the crust edges from burning?

You can shield the pie edges with aluminum foil or a pie crust shield during baking once they start browning to prevent burning while the filling finishes cooking.

Maple Bourbon Pecan Pie (No Corn Syrup!) Recipe

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★★★★★

4.6 from 57 reviews

• Author: anna
• Total Time: 3 hours 30 minutes (including cooling time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Maple Bourbon Pecan Pie is a delicious twist on the classic pecan pie, using pure maple syrup instead of corn syrup for a richer, more natural sweetness. The flaky bourbon-infused pie crust pairs perfectly with a luscious filling of maple syrup, brown sugar, and whole pecans, offering a warm depth of flavor. Optional decorative leaf cutouts add an elegant finishing touch, making this pie a stunning centerpiece for any dessert table.

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Ingredients

Scale 1x2x3x

For the Pie Crust

• 2 1/2 cups (313 g) all purpose flour (Bob’s Red Mill)
• 2 tbsp (25 g) granulated white sugar
• 1/2 tsp salt
• 1 cup (224 g) unsalted butter, cold and cut into cubes
• 2–4 tbsp (30–60 ml) bourbon, cold
• 1 egg, whisked (for the egg wash)

For the Pecan Filling

• 3/4 cup (180 ml) pure maple syrup, Grade A
• 1 tbsp (8 g) all purpose flour (Bob’s Red Mill)
• 1 cup (220 g) light brown sugar, packed
• 1/4 cup (56 g) unsalted butter, melted and slightly cooled
• 2 tbsp (30 ml) bourbon, at room temperature
• 1 tsp vanilla bean paste or extract
• 1/2 tsp salt
• 3 eggs, at room temperature and whisked
• 2 cups (220 g) whole pecans

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Instructions

1. Prepare the Pie Crust Dough: Add flour, sugar, and salt to a food processor and pulse to combine. While running, add cold butter pieces until mixed well. Gradually add cold bourbon starting with 2 tablespoons until dough forms and pulls away from the sides.
2. Chill Dough: Divide dough into two disks, wrap in plastic, and chill in fridge for at least 2 hours or up to 3 days.
3. Roll Out Crust: Remove one dough disk from fridge, let soften slightly for 15-20 minutes. Roll out on floured surface into a 10-inch circle. Transfer to a 9-inch metal pie pan. Press dough into bottom and sides, roll edges under to form a double layer with scalloped border. Poke holes with a fork in the bottom. Chill crust in fridge for at least 20 minutes.
4. Preheat Oven and Prepare Filling: Preheat oven to 350°F (175°C). Place a cookie sheet inside to heat. In a large bowl, whisk maple syrup and flour. Add brown sugar, melted butter, bourbon, vanilla, and salt; mix well. Add eggs and gently combine. Stir in half of the pecans.
5. Assemble Pie: Pour filling into prepared crust. Arrange remaining pecans on top if desired. Brush crust edges with egg wash.
6. Bake Pie: Place pie on heated cookie sheet in oven. Bake for 39-43 minutes until edges are set and center slightly jiggles, about 41 minutes and 30 seconds for perfect texture.
7. Cool Pie: Transfer pie to cooling rack and let cool completely for at least 5 hours.
8. Make Decorative Leaf Cutouts (Optional): Remove second dough disk from fridge; let soften for 15-20 minutes. Roll out to a 10-inch circle. Cut leaf shapes with cookie cutters and transfer to parchment-lined baking sheet. Chill for at least 20 minutes.
9. Bake Leaves: Preheat oven to 350°F. Brush leaf cutouts with egg wash and bake for 15-20 minutes until golden brown. Cool completely.
10. Serve: Once pie is cooled, arrange decorative leaves on top and serve. Store leftovers at room temperature up to 3 days or freeze up to 2 weeks.

Notes

• You can halve the pie crust recipe if not making decorative leaves or save extra dough for another use.
• The bourbon adds a subtle depth but can be omitted for a non-alcoholic version.
• Allow the pie to cool completely to set the filling properly before slicing.
• Use quality Grade A pure maple syrup for the best flavor.
• Storing the pie at room temperature preserves the crust crispness; refrigerate only if necessary.

• Prep Time: 40 minutes (plus 2 hours chilling time for dough)
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Maple Bourbon Pecan Pie, pecan pie without corn syrup, bourbon pecan pie, maple syrup pie, homemade pie crust, fall desserts