Maple Bourbon Pecan Pie

To me, pecan pie is one of the most awesome traditional Southern foods. And maple BOURBON pecan pie???

Well, that takes things to a whole different level. I love pecan pie. And I love a good whiskey. And pie. That’s really good, too.

My mom found this recipe in a magazine a while back, and we finally got around to trying it for Thanksgiving last year (and it’s on my list of best Thanksgiving recipes now). It was so good that I made it again for the Night to Be Much Observed this year, and it got rave reviews.

The maple adds a little extra sweetness and the bourbon adds a smokiness and depth—all topped off (or bottomed-off) with my Aunt Kristy’s awesome whole wheat and oil pie crust!

Preheat the oven to 350 F.

Stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts. Remove from heat.

Add the butter and let it melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy. Gently stir in the vanilla, bourbon, and salt.

Whisk the eggs in a medium bowl. Then gradually add the sugar mixture, whisking until it’s totally incorporated.

Place the pie crust in the pan and crimp the edges in whatever style you like. I like to think of my style as “moosh so it doesn’t fall apart”. Spread the pecan pieces out evenly.

Then *gently* pour the liquid over the pecan pieces. If you just dump it in there at once, you’ll end up with all your pecan pieces in one place.

Bake the pies until they’re golden and firm, about 45 minutes. Cool completely on a rack before serving.

You can even make it the night before, it’s just as good the next day and it’s one extra thing you don’t need to make the day-of.

You can use any kind of pie crust for this recipe. I use this awesome, easy whole wheat & oil recipe because I like the nuttiness and texture of the whole wheat against the richness and sweetness of the filling.

If you’re looking for an indulgence, try these Woodford Reserve Double Oaked Chocolate Chip Cookies

Other pies you’ll love:

Yield: 1 pie

This maple bourbon pecan pie recipe is a perfect holiday dessert, a Thanksgiving staple in our house...absolutely delicious!

Ingredients

3/4 cup of sugar
1/2 cup (minus a tablespoon or two) of dark corn syrup
1-2 tablespoons of maple syrup
2 1/2 tablespoons of unsalted butter, cut into cubes
1 1/2 teaspoons of vanilla extract
1 1/2 teaspoons of bourbon
1/4 teaspoon of kosher salt
2 large eggs
Pie dough, either homemade or store-bought; I use this awesome, easy whole wheat & oil recipe
1 cup of pecan pieces

Instructions

Preheat the oven to 350 F.
In a saucepan, stir the sugar and corn syrup in a saucepan over medium heat until the sugar melts (it's okay if it's liquidy). Remove from heat.
Add the butter and let it melt, slowly stirring with a rubber spatula to keep the mixture from getting foamy. Gently stir in the vanilla, bourbon, and salt.
Whisk the eggs in a medium bowl. Gradually add the sugar mixture, whisking until incorporated.
Place the pie crust in the pan and crimp the edges. Place on a baking sheet (I skipped that). Spread the pecan pieces out evenly on the shell and pour the filling on top.
Bake the pie until golden and firm, about 45 minutes. Cool completely on a rack, then carefully remove from the pan.

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Maple Bourbon Pecan Pie