Maple Bourbon Pecan Pie
From the moment you pull a Maple Bourbon Pecan Pie out of the oven, the air fills with a warm, inviting aroma that beckons friends and family alike. Picture thick, glossy pecan-topped goodness just waiting to be sliced. The outer crust is golden and flaky, while the center is a gooey, sweet blend of maple syrup and a touch of bourbon. Every bite teases the taste buds with a delightful crunch from the pecans and a hint of warmth from the bourbon that dances on your palate.
Table of Contents
I can’t help but think back to those chilly autumn afternoons spent around my grandmother’s kitchen table, savoring her incredible pecan pie. She always made it from scratch, just like this recipe, and the joy it brought everyone was unforgettable. Whether it’s Thanksgiving dinner or a cozy weekend gathering, this pie fits perfectly into any occasion. If you’ve been searching for a pecan pie that’s both decadent and unique, then let me tell you, you need to try this Maple Bourbon Pecan Pie!
Why You’ll Love This Recipe
- Simple & Quick: Whip this pie up in about 45 minutes of prep time and 45 minutes of baking.
- Irresistible Flavor: The combination of maple syrup, crunchy pecans, and a hint of bourbon creates a heavenly taste.
- Eye-Catching Appeal: A beautiful centerpiece for any dessert table with its glossy finish and decorative pecans on top.
- Flexible Serving: Perfect as a sweet after-dinner treat, an indulgent brunch item, or even as a midnight snack.
- Diet-Friendly Options: Great for those avoiding corn syrup while still delivering the classic flavors of pecan pie.
Ingredients You’ll Need
- All-Butter Pie Crust: Essential for a flaky texture. Opt for homemade for the best result.
- Chopped Pecans: Adds crunchiness and nutty flavor. Feel free to use whole pecan halves for a beautiful decorative touch.
- Unsalted Butter: For richness. Choose high-quality butter for the best flavor.
- Light Brown Sugar: It brings sweetness and a subtle caramel flavor. Dark brown sugar could be used as a substitute but will alter the flavor slightly.
- Heavy Cream: Creates a rich, smooth filling. Whole-milk alternatives can work, but the cream’s texture is unmatched.
- Pure Maple Syrup: Must-have for authentic flavor. Avoid imitation syrup for better results.
- Bourbon: Enhances depth in flavor. You can substitute with whiskey if needed.
- Kosher Salt: Balances the sweetness. If unavailable, regular salt will do.
- Ground Cinnamon: Adds warmth and spice. You can use pumpkin pie spice if you have it on hand.
- Vanilla Bean Paste: Provides robust vanilla flavor, or you can replace it with pure vanilla extract.
- Eggs: Use room temperature eggs for optimal blending and texture in the filling.
How to Make Maple Bourbon Pecan Pie
Preheat and Prepare: Begin by rolling out your all-butter pie crust on a lightly floured surface to a 12-13-inch circle, about 1/4 to 1/8 inch thick. Lay the crust into a pie pan, gently pressing it into the edges, then trim the excess and crimp if desired. Dock the bottom with a fork to prevent bubbling, then place it in the fridge for 30 minutes to chill.
Partially Blind Bake: Preheat your oven to 400°F. Place the chilled pie crust on a baking sheet and line it with crumpled parchment paper or foil. Fill it generously with pie weights or dried beans to prevent slumping. Bake for 15 minutes, then carefully remove the weights and parchment. Continue baking for another 5 minutes until the crust is lightly golden. Let it cool.
Reduce and Toast: Lower your oven temperature to 350°F. Spread the chopped pecans on a baking sheet and toast them in the oven for about 6-8 minutes or until fragrant and golden brown. This step enhances their flavor beautifully, so keep an eye on them!
Make the Filling Base: In a small saucepan, melt the unsalted butter over medium heat. Add the brown sugar, whisking until it looks melted and combined—about a minute. Pour in the heavy cream, bringing the mixture to a gentle simmer while stirring continually for about a minute. Remove from heat and stir in maple syrup, bourbon, vanilla bean paste, kosher salt, and ground cinnamon. Transfer this warm mixture to a heat-resistant bowl and allow it to cool to room temperature.
Finish the Filling: Once your maple mixture has cooled, whisk in three room-temperature eggs until smooth. Gently fold in the toasted pecans with a spatula, ensuring they’re well distributed. Pour the filling into the pie crust, making sure the pecans are evenly dispersed. For a lovely touch, arrange a few whole pecan halves on top before baking.
Bake Until Set: Place the pie in a preheated oven at 350°F and bake for 35-45 minutes. You’re looking for the filling to be set but still just a touch jiggly in the center, indicating the perfect gooey texture. An internal temperature around 200°F will ensure it’s just right. Cool for 2-3 hours—resisting the urge to slice too early is tough but necessary for the best texture.
Storing & Reheating
You can keep the cooled Maple Bourbon Pecan Pie wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container. If you need to freeze it, just place the wrapped pie into a freezer-safe bag and freeze for up to 3 months. To reheat, simply place it in a 350°F oven for about 10-15 minutes until warmed through. Keep in mind that freezing might slightly alter the texture, but it still tastes absolutely delicious!
Chef’s Helpful Tips
- Avoid overworking your pie crust to ensure it remains tender and flaky.
- Use room temperature eggs for a smoother filling that incorporates better.
- Make sure the maple syrup is genuine for the best flavor; it makes all the difference!
- If you find your filling puffing up too much in the oven, tent the edges of the pie crust with foil to prevent burning.
- You can prepare the pie crust a day in advance—just keep it wrapped in the fridge.
- For a flavor boost, consider adding a pinch of nutmeg or some dark rum in place of bourbon.
Enjoying a slice of Maple Bourbon Pecan Pie is not just about satisfying your sweet tooth; it’s about sharing moments, creating memories, and celebrating together. This pie doesn’t just taste heavenly; it brings family and friends together, invoking laughter, stories, and perhaps even a bit of friendly competition to see who can snag the biggest piece. I encourage you to make it as you celebrate life’s little moments—whether it’s a holiday, a birthday, or just because. You’ll find joy not only in the flavors but also in the conversations it sparks.
Recipe FAQs
Can I use a store-bought pie crust?
Absolutely! A store-bought pie crust can save you time and still provide delicious results. Just make sure you follow the instructions for a par-bake, so it holds up to the rich filling.
How do I know when my filling is set?
The filling should look set around the edges and slightly jiggly in the center. If you’re unsure, you can use a thermometer to check for about 200°F internally.
Can I prepare this pie ahead of time?
Yes! You can make this pie a day in advance. Simply cool it completely and store it wrapped in the fridge. Just reheat before serving if you like it warm.
How should I serve this pie?
This pie is delightful on its own, but for an extra indulgent experience, top it with whipped cream or a scoop of vanilla ice cream. Enjoy it warm or chilled—either way, it’s scrumptious!
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📖 Recipe Card
Maple Bourbon Pecan Pie
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 pie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Maple Bourbon Pecan Pie features a delectable combination of maple syrup, crunchy pecans, and a hint of bourbon for an unforgettable experience. Perfect for seasonal gatherings or as an everyday treat, it’s sure to delight your taste buds while staying easy to prepare.
Ingredients
- All-Butter Pie Crust
- Chopped Pecans
- Unsalted Butter
- Light Brown Sugar
- Heavy Cream
- Pure Maple Syrup
- Bourbon
- Kosher Salt
- Ground Cinnamon
- Vanilla Bean Paste
- Eggs
Instructions
- Preheat oven and prepare pie crust; roll out and chill for 30 minutes.
- Partially blind bake pie crust at 400°F for 20 minutes; cool.
- Toast chopped pecans at 350°F for 6-8 minutes until fragrant.
- Make filling by melting butter, adding brown sugar, cream, maple syrup, bourbon, salt, and cinnamon; cool to room temperature.
- Whisk in eggs and fold in toasted pecans; pour filling into crust.
- Bake at 350°F for 35-45 minutes until filling is set, then cool for 2-3 hours.
Notes
Use room temperature eggs for better mixing and texture.
Keep an eye on toasted pecans to avoid burning.
Store pie wrapped at room temperature for up to 3 days or refrigerate for longer.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 75mg
