Maple Bourbon Pecan Pie

My maple bourbon pecan pie has a bunch of my favorites, brown butter, toasted pecans and bourbon, obviously. I don’t add corn syrup to this pie, and the filling is so thick and gooey I can pick up a slice with my hands. And I have.

Maple Bourbon Pecan Pie With A Dark Maple Filling

I kind of like making pecan pie every way except the regular way, and this maple bourbon pecan pie is just the latest evidence. I do the same thing with tiramisu, so there are no real surprises if you know me. It’s not that the originals need fixing, but I rarely leave something alone.

This pie has a lot going on. The filling is thick and gooey, there are pecans on the inside and the outside, and you can see all of it when you pull out a slice. I know the top looks like I arranged every pecan with tweezers, but I promise I didn’t. They are easy to place.

Even with the bourbon, maple, and brown butter, the pecans are still the main event. The pie is rich and sweet, which you can probably tell from looking at it. I like whipped cream or a scoop of vanilla on top. Either one is fine.

The Decisions Behind This Recipe

• I use Grade A dark maple syrup with a robust taste instead of corn syrup because the maple is the flavor. There’s brown butter, dark brown sugar, bourbon, and so many toasted pecans happening in this pie, so a lighter maple syrup can get completely lost. Dark maple holds its own. Pancake syrup is not invited, so don’t use it.
• I brown the butter before it goes into the filling. The browned milk solids at the bottom of the pan add toasted, nutty flavor that goes well with the pecans. Yes, it’s an extra step that takes a few minutes, but it makes the pie taste like you were paying attention. You’ll see.
• I started with three tablespoons of bourbon and had to admit it was too much. It made the pie taste boozy in a way that was a complete distraction from everything else, which is saying something because I love bourbon. Two tablespoons is where I ended up. You can taste it, but it stays in the background with the maple and brown butter instead of tasting like a cocktail with pecans in it. But if you’re from the South, a cocktail with pecans in it is not unusual. Especially an old-fashioned.
• Every pecan gets toasted before it goes into the pie. Most of them get chopped and stirred into the filling, and I save the best looking halves for the top. Toasting them first gives them a roasted flavor before they bake again in the filling, and using them two ways means you get pecans all the way through instead of just a nice-looking top.
• I like an all-butter crust because that’s the flavor I want with this pie. I love the flakiness of a butter crust, and it stays together with the thick, gooey filling. Once the pie has cooled completely, you can pick up a slice with your hands and eat it. I have. More than once.
• I cook the maple syrup and dark brown sugar with the browned butter before the eggs go in. That gives the sugar time to dissolve into the maple mixture, and then I let it cool down a little before slowly whisking some of the warm mixture into the eggs so they don’t scramble. Slow whisking keeps the filling smooth.
• The flaky salt at the end is my favorite addition. It’s the one sneaky ingredient that makes you want another bite, which is probably not a problem this pie needed help creating.

Ingredients

• All-purpose flour, granulated sugar, table salt, cold butter, and ice water – These go into the homemade all-butter crust. Keep the butter cold and add only enough ice water for the dough to hold together when you squeeze it. The flour also gives the pastry enough strength for a filling that’s not messing around.
• Pecan halves – Toast all of them first. Chop most for the filling and save the nicest halves for the top. This gives you pecans all the way through, plus the whole pecans on top.
• Dark brown sugar and pure dark or robust maple syrup – These make the filling rich, dark, and maple-forward. Dark brown sugar (if you’re out, make a batch of my homemade brown sugar) adds molasses flavor, and stronger maple syrup is worth using because there’s enough else going on to drown out a delicate one.
• Unsalted butter – Cold butter goes into the crust, and more gets browned for the filling.
• Eggs, bourbon, vanilla extract, and kosher salt – The eggs set the filling, while bourbon and vanilla mingle with the maple and toasted pecans. Use a bourbon you like drinking, but save the expensive bottle for your glass. The kosher salt keeps the filling from becoming too sweet.
• Egg yolk and milk or water – Whisk these together for the egg wash. It gives the exposed crust its golden color.
• Flaky sea salt – Sprinkle a little over the pie while it’s still warm from the oven. Best addition.

How to Make Maple Bourbon Pecan Pie

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the pie dough)
  Put the butter in the freezer for about 10 minutes first. Whisk together the flour, sugar, and table salt, then rub about 1 tablespoon of the cold butter into the flour until the mixture looks like fine breadcrumbs. Add the rest of the butter and flatten it into the flour with your fingers, leaving pieces about the size of sliced almonds. Add the ice water a tablespoon at a time, tossing gently until the dough holds together when you squeeze it. Press it into a disc without kneading it, wrap it up, and refrigerate for at least 2 hours or overnight.
• Step Two (roll and chill the crust)
  Roll the chilled dough on a lightly floured surface into a circle about 12–13 inches across, enough to fit a 9-inch pie plate with about 1½–2 inches hanging over the sides. Transfer it without stretching it into the plate, fold the extra dough underneath itself, and crimp the edge however you like. Put the whole thing back in the refrigerator for at least 30 minutes while you work on the filling. If you’re using refrigerated pie dough, fit it into the plate and give it the same 30-minute chill. If you’re using a frozen crust, leave it frozen until it’s time to fill it and follow the package directions.
• Step Three (toast the pecans)
  While the crust chills, heat the oven to 350°F. Spread the pecans on a baking sheet and toast them for 7–9 minutes, stirring once, until they smell toasted and have darkened a little. Let them cool completely, then save about ½ cup of the nicest whole pecans for the top and roughly chop the rest for the filling. Toasting them is worth doing. You can taste the difference.
• Step Four (brown the butter and make the maple mixture)
  Melt the butter in a light-colored saucepan over medium heat. Keep stirring while it foams and the milk solids on the bottom turn golden. Once it smells nutty and the bits are golden brown, get it off the heat before they burn. Stir in the dark brown sugar and maple syrup, then put the saucepan back over medium-low heat. Keep stirring until it’s smooth and the sugar is worked in, then bring it to a gentle simmer. Take it off the burner and let it cool for about 15 minutes. You want it warm and loose, not hot enough to turn the eggs into a problem.
• Step Five (finish the filling and assemble the pie)
  Whisk the eggs in a separate bowl, then slowly whisk in about ½ cup of the warm maple mixture. This tempers them so they can go back into the saucepan without scrambling. Whisk the tempered eggs into the remaining maple mixture, then stir in the bourbon, vanilla, kosher salt, and chopped toasted pecans. Turn the oven up to 425°F and put the chilled pie shell on a rimmed baking sheet. Brush the crimped edge lightly with the egg yolk and milk mixture, pour in the filling, and arrange the reserved pecan halves over the top. They don’t need to be perfect. They’ll still look good.
• Step Six (bake and cool the pie)
  Bake at 425°F for 10–12 minutes, then turn the oven down to 350°F without opening the door and bake for another 35–45 minutes. Keep an eye on the crust because the egg wash gives it color fast. If the edge gets golden before the filling is done, cover it with foil or a pie shield. The outside of the filling should be set and a little puffed, while the center still has a gentle jiggle when you carefully move the pie. It shouldn’t look liquid, but don’t wait until the middle is completely firm either. Move the pie to a wire rack and sprinkle it with flaky sea salt while it’s warm. Once it’s no longer steaming, put it in the refrigerator and give it at least 3 hours total to cool and set before slicing. That part is hard, but the filling needs time to set.

Recipe Tips

• You want to keep the butter cold and not overwork the pie dough. Once it holds together when you squeeze a handful, stop adding water. It should look somewhat shaggy before you press it into a disc. If you knead it until it looks smooth and perfect, it will let you know about that later.
• Let the dough chill for the full two hours before rolling it, then chill the fitted crust again for 30 minutes. The shell still needs to be cold when the filling goes in. That’s how you keep the butter where it belongs and give the crust a fighting chance at being flaky.
• Toast the pecans at 350°F until they smell nutty and look darker, usually 7–9 minutes. Stir them once and stay nearby toward the end. Pecans are fine until they aren’t.
• Use a light-colored saucepan for the brown butter if you have one. The milk solids go from golden to burnt fast, and a dark pan makes that harder to see. You’re looking for a nutty smell and golden bits on the bottom, not black flecks.
• Let the maple mixture cool for about 15 minutes before you temper the eggs. It should still be warm and pourable, not hot enough to turn the eggs into scrambled eggs.
• Brush the egg wash lightly over the crimped edge only. It gives the crust a lot of color quickly, so have foil or a pie shield around before the pie goes in. Once the crust is as dark as you like it, cover it and let the filling finish.
• The hot start is important. The first 10–12 minutes at 425°F get the cold pastry going, then lowering the oven to 350°F gives the filling time to bake without overdoing the crust. Don’t open the door during the temperature change. Just turn it down and let it keep going.
• The pie is done when the outside looks set and slightly puffed, while the center moves with a jiggle when you carefully nudge the pan. It should move as one thing, not slosh around. It will finish setting as it cools.
• Give the pie at least 3 hours to cool and set, finishing that time in the refrigerator, because a warm pecan pie is still figuring itself out. Cut it too early, and even a perfectly baked pie can be runny.

Storage and Make-Ahead

• You can make the pie dough a day ahead, wrap it tightly, and leave it in the refrigerator overnight. Roll it out, fit it into the pie plate, and give it a final 30-minute chill before filling.
• This is a good pie to bake a day ahead, because it needs several hours to cool and set anyway. Let it cool until it’s no longer steaming, then cover it and refrigerate it until you’re ready to serve.
• Keep leftover pie covered in the refrigerator for 3–4 days. Since there are eggs in the filling, it shouldn’t hang around on the counter for extended periods. Bring slices closer to room temperature before eating if you like the filling softer.
• You can freeze the cooled pie too. Wrap it well, then freeze for up to 2 months. Thaw it overnight in the refrigerator, then let it sit out briefly before serving so the filling loses that straight-from-the-fridge stiffness.
• I like this pie at room temperature or barely warmed, with whipped cream or vanilla ice cream. Don’t microwave the whole thing at once. If you want to warm a slice, heat it up slowly.

FAQs

• Can I use a store-bought pie crust?
  Yes. Use one refrigerated or frozen 9-inch unbaked pie crust. If it’s refrigerated dough, fit it into the pie plate, crimp it, and refrigerate it for 30 minutes before filling. If it’s a frozen shell, keep it frozen and follow its package directions. Don’t prebake it unless the package specifically tells you to.
• Can I make this pecan pie without bourbon?
  Yes. Leave it out if you need to. The pie will still be good, but you’ll lose the bourbon flavor, obviously.
• Does bourbon pecan pie taste like alcohol?
  It tastes like bourbon is in there, but it doesn’t taste like you poured an old-fashioned into a pie plate. Two tablespoons was the amount that gave me the flavor without taking over.
• What bourbon should I use?
  Use something you like drinking, but don’t use the bottle you’ve been saving for a special occasion. A bourbon with vanilla, caramel, or oak notes is nice here, and it doesn’t need to be expensive.
• Can I use regular maple syrup instead of dark maple syrup?
  Yes, as long as it’s real maple syrup. Dark or robust syrup has a stronger maple flavor, which is why I use it. A lighter syrup is fine, but the maple may not come through as much.
• Can I use light brown sugar instead of dark brown sugar?
  You can. Dark brown sugar gives the filling more molasses flavor and a darker, caramel-like color.
• Can I use shortening in the pie crust?
  You can use shortening or do a half butter, half shortening crust if that’s your usual pie crust. I like all butter because I like the flavor, but the important part is using a crust you trust to hold a thick and gooey filling.
• Why is my pecan pie runny?
  Usually it either needed more baking time or more cooling time. The outer filling should be set, with only a slight jiggle in the center when it comes out of the oven. Then it needs the full three hours to finish setting. A pie cut before the filling has fully set can look runny even when it was baked correctly.
• How do I know when pecan pie is done?
  Look at the filling, not just the crust. The outside should look set and slightly puffed, while the center still moves some when you gently nudge the pie. It should not look liquid or slosh around.
• Why did my crust get too dark?
  The egg wash and the first stretch of baking at 425°F give the crust color quickly. Once the crimped edge is golden brown, cover it loosely with foil or use a pie shield while the center finishes baking.
• Can I make the filling ahead of time?
  I wouldn’t. The filling starts with warm browned butter and maple syrup, then the eggs get tempered into it before everything goes into the crust. It’s not difficult, and I think it’s better made fresh while the crust is cold and ready.
• Can I use chopped pecans instead of pecan halves?
  For the filling, yes. For the top, chopped pecans will still taste good, but the whole toasted halves are what give the pie its finished look.

From My Kitchen Notes

Small observations from the margins.

• I’ve accepted that more is not always better, even when I want it to be.
• The people who only want a pretty top have missed the whole filling.
• I have never confused holding my shape with being hard.
• Some things only get interesting after they’ve been overcomplicated.
• I don’t trust anyone who thinks the best version is always the original.
• I like a plan that looks effortless after somebody else has done the thinking.
• All arrangements are not forced into place.
• Sometimes we all need time before becoming sliceable.
• I can live with a mess. Pretending nothing happened is harder.

More Pecan Recipes

• Pecan Pie Cheesecake – Creamy cheesecake, pecan pie topping.
• Pecan Cream Pie – Creamy filling, pecans throughout.
• Chocolate Hazelnut Pecan Pie – Nutella, pecans, chocolate.
• Pecan Pie Bars – Shortbread crust, pecan filling.
• Pecan Pie Cobbler – Pecan filling, no eggs.
• Pecan Cream Pie Lush – Graham crackers, cream cheese, pecans.

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Maple Bourbon Pecan Pie

This Maple Bourbon Pecan Pie has a thick, gooey filling made with pure maple syrup, dark brown sugar, bourbon, and brown butter, with toasted pecans inside and on top. A homemade all-butter crust and a light sprinkling of flaky sea salt finish this pecan pie without corn syrup.

Prep Time45 minutes mins

Cook Time57 minutes mins

Chilling and Cooling:5 hours hrs 30 minutes mins

Total Time7 hours hrs 12 minutes mins

Course: Dessert

Cuisine: American

Keyword: all-butter pie crust, bourbon pecan pie, brown butter pecan pie, homemade pecan pie, maple bourbon pecan pie, maple syrup pecan pie, pecan pie without corn syrup, toasted pecans

Servings: 10 slices

Calories: 570kcal

Author: Cathy Pollak

Equipment

• 9-inch pie plate (23 cm). For baking the pie.
• large rimmed baking sheet Catches any spills during baking.
• mixing bowls (large). For preparing the pastry.
• rolling pin For rolling out the dough.
• light-colored saucepan Makes it easier to see the butter browning.
• whisk For combining the filling.
• pastry brush For applying the egg wash.
• aluminum foil or pie shield. Prevents the crust from overbrowning.
• cooling rack For cooling the pie.

Ingredients

Flaky All-Butter Pie Crust:

• ½ cup (113 g) very cold unsalted butter
• 1⅓ cups (190 g) all-purpose flour
• 1 tbsp plus 2 tsps (20 g) granulated sugar
• ½ tsp (3 g) table salt
• Up to ¼ cup (60 ml) ice-cold water

Toasted Pecans:

• About 2 cups (200 g) pecan halves divided into 1½ cups (150 g) for the filling and approximately ½ cup (50 g) for the topping

Maple Bourbon Filling:

• 6 tbsps (85 g) unsalted butter
• ¾ cup (160 g) packed dark brown sugar
• ¾ cup (240 g) pure Grade A maple syrup (dark or robust)
• 3 large eggs room temperature
• 2 tbsps (30 ml) bourbon
• 2 tsps (10 ml) vanilla extract
• ¾ tsp kosher salt
• 1½ cups (150 g) toasted pecans roughly chopped, from the pecans listed above

Egg Wash:

• 1 large egg yolk
• 2 tsps (10 ml) milk or water

For Finishing:

• Approximately ½ cup (50 g) reserved toasted pecan halves
• Flaky sea salt for sprinkling

Serving:

• whipped cream (optional)
• vanilla ice cream (optional)

Instructions

Shortcut Option:

• Substitute one refrigerated or frozen 9-inch (23 cm) unbaked pie crust for the homemade pastry.

Pecans:

• The toasted pecans are listed in both their total quantity and their individual uses to make the division clear. They are not additional quantities.

Pie:

• Place the butter for the pie crust in the freezer for about 10 minutes before beginning. In a large bowl, whisk together the flour, granulated sugar, and table salt.
  ½ cup (113 g) very cold unsalted butter, 1⅓ cups (190 g) all-purpose flour, 1 tbsp plus 2 tsps (20 g) granulated sugar, ½ tsp (3 g) table salt
• Slice or grate the cold butter into thin pieces. Add about 1 tablespoon (14 g) of the butter to the flour mixture and rub it in with your fingertips until evenly distributed and the mixture resembles fine breadcrumbs.
• Add the remaining cold butter. Use your fingers to press and flatten the butter into the flour, leaving visible pieces about the size of sliced almonds. The mixture should look shaggy, with flattened pieces of butter throughout and no large areas of dry flour.
• Sprinkle the ice-cold water over the mixture, about 1 tablespoon (15 ml) at a time, gently tossing with a fork after each addition. Stop adding water as soon as the dough forms clumps that stay together when squeezed. You may not need the full amount.
  Up to ¼ cup (60 ml) ice-cold water
• Transfer the dough to a work surface and gently press it together with your hands without kneading. Shape into a thick disc, wrap tightly, and refrigerate for at least 2 hours or overnight.
• Once the dough has chilled, roll it on a lightly floured surface into a circle large enough to fit a 9-inch (23 cm) pie plate with approximately 1½–2 inches (4–5 cm) of overhang. Keep the thickness as even as possible so the crust bakes consistently.
• Transfer the dough to the pie plate without stretching it. Trim the excess dough, fold the overhang underneath itself, and crimp the edge as desired. Refrigerate the fitted crust for at least 30 minutes while preparing the filling.
• If using refrigerated pie dough, fit it into a 9-inch (23 cm) pie plate, crimp the edge, and refrigerate for at least 30 minutes before filling. If using a frozen pie shell, keep it frozen until the filling is ready and follow the package instructions. Do not prebake the crust unless directed by the manufacturer.
• While the crust chills, preheat the oven to 350°F (175°C). Spread all 2 cups (200 g) of pecan halves in a single layer on a baking sheet. Toast for 7–9 minutes, stirring once, until fragrant and slightly darker in color. Watch closely toward the end of the baking time to prevent burning.
  About 2 cups (200 g) pecan halves
• Allow the pecans to cool completely. Reserve approximately ½ cup (50 g) of the whole pecan halves for decorating the top of the pie and roughly chop the remaining 1½ cups (150 g) for the filling.
• To prepare the maple mixture, place the 6 tablespoons (85 g) of butter in a light-colored saucepan over medium heat. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown with a toasted, nutty aroma. Remove the saucepan from the heat immediately to prevent burning.
  6 tbsps (85 g) unsalted butter
• Carefully add the dark brown sugar and pure maple syrup, stirring to combine. Return the saucepan to medium-low heat and cook, stirring frequently, until the mixture is smooth and the sugar is well incorporated. Bring to a gentle simmer, then remove from the heat.
  ¾ cup (160 g) packed dark brown sugar, ¾ cup (240 g) pure Grade A maple syrup
• Allow the maple mixture to cool for approximately 15 minutes, until still fluid and warm but no longer very hot. The mixture needs to cool enough that it won't scramble the eggs when they are added.
• In a separate bowl, whisk the eggs until the yolks and whites are completely combined. Slowly whisk approximately ½ cup (120 ml) of the warm maple mixture into the eggs, adding it gradually while whisking continuously to temper them.
  3 large eggs
• Gradually whisk the tempered eggs back into the saucepan with the remaining maple mixture until thoroughly combined. Whisk in the bourbon, vanilla extract, and kosher salt, then fold in the chopped toasted pecans.
  2 tbsps (30 ml) bourbon, 2 tsps (10 ml) vanilla extract, ¾ tsp kosher salt, 1½ cups (150 g) toasted pecans
• When the filling is ready, increase the oven temperature to 425°F (220°C). Place the chilled pie crust on a rimmed baking sheet to catch any filling that may bubble over during baking.
• In a small bowl, whisk together the egg yolk and milk or water. Lightly brush the exposed crimped edge of the pastry with the egg wash, taking care not to let it collect in the folds.
  1 large egg yolk, 2 tsps (10 ml) milk
• Pour the filling into the cold pie shell and arrange the reserved toasted pecan halves over the surface in your desired pattern. Transfer the pie to the oven immediately while the pastry is still cold.
  Approximately ½ cup (50 g) reserved toasted pecan halves
• Bake at 425°F (220°C) for 10–12 minutes. Without removing the pie from the oven, reduce the temperature to 350°F (175°C) and continue baking for 35–45 minutes, checking toward the beginning of that range.
• Watch the exposed pastry as the pie bakes. Once the crimped edge becomes deeply golden, loosely cover it with aluminum foil or a pie shield to prevent excessive browning while the filling finishes baking.
• The pie is ready when the filling around the outside is set and slightly puffed, while the center still has a gentle jiggle when the pie is carefully nudged. The center should move slightly as one mass rather than appearing liquid. Do not wait until the entire filling is completely firm because it will continue setting as the pie cools.
• Transfer the baked pie to a wire rack and sprinkle the surface lightly with flaky sea salt while the filling is still warm. Allow the pie to cool completely for at least 3 hours before slicing so the filling has enough time to set.
  Flaky sea salt
• Serve at room temperature or slightly warmed, with whipped cream or vanilla ice cream if desired.
  whipped cream, vanilla ice cream

Notes

• I tested this pie with 3 tablespoons of bourbon, but found it too boozy. Two tablespoons gave me a better balance.
• A refrigerated or frozen 9-inch (23 cm) unbaked pie crust can replace the homemade pastry. Follow the package directions and keep the crust cold before filling.
• The homemade crust can also be made with shortening or a combination of butter and shortening, but I like the flavor of all butter.
• The pie can be made a day ahead and refrigerated once completely cooled. Bring it closer to room temperature before serving.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Nutrition Facts

Maple Bourbon Pecan Pie

10 portions per recipe

Amount Per Serving (130 g)

Calories 570 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 15g94%

Polyunsaturated Fat 10g

Monounsaturated Fat 10g

Cholesterol 130mg43%

Sodium 330mg14%

Potassium 230mg7%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 41g46%

Protein 6g12%

Vitamin A 210IU4%

Calcium 65mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Maple Bourbon Pecan Pie? I’d love to hear how it turned out – leave a comment below and let me know.

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