Maple Bourbon Pecan Pie
This maple bourbon pecan pie recipe is a perfect holiday dessert, a Thanksgiving staple in our house...absolutely delicious!
Servings: 1 pie
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.