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.

Ingredients

Scale

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

Instructions

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.
Chill Dough: Divide dough into two disks, wrap in plastic, and chill in fridge for at least 2 hours or up to 3 days.
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.
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.
Assemble Pie: Pour filling into prepared crust. Arrange remaining pecans on top if desired. Brush crust edges with egg wash.
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.
Cool Pie: Transfer pie to cooling rack and let cool completely for at least 5 hours.
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.
Bake Leaves: Preheat oven to 350°F. Brush leaf cutouts with egg wash and bake for 15-20 minutes until golden brown. Cool completely.
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