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 plane.
I love pecan pie (in really small amounts!). And I love a good whiskey. Or a sometimes a not-as-good, if we’re talking cooking. And pie in general. That’s really good, too.
Good ol’ JD (also, yes I know, not a bourbon)…
My mom found this recipe in a magazine a while back, and we finally got around to trying it for Thanksgiving last year. 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.
If you’re looking for an indulgence, try these Woodford Reserve Double Oaked Chocolate Chip Cookies
Maple Bourbon Pecan Pie
- 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
- Preheat the oven to 350 F. 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 pies until golden and firm, about 45 minutes. Cool completely on a rack, then carefully remove from the pans.