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    Home » Recipes » Pies

    Published: Nov 20, 2014 · Updated: Nov 18, 2024 by Becky Sue

    Maple Bourbon Pecan Pie

    ↓ Jump to Recipe

    This Maple Bourbon Pecan Pie brings full-bodied flavors and luxurious textures that elevate beyond a classic Pecan Pie. Toasted pecans, woodsy bourbon, rich maple syrup & a slight burst of flaky salt effortlessly add modern dimension to a traditional, beloved pie.

    Maple Bourbon Pecan Pie by Baking The Goods
    Maple Bourbon Pecan Pie by Baking The Goods

    To be frank, Pecan Pie can be, well, cloyingly intense. Even with the nutty pecans, all of that corn syrup can fully eclipse what makes Pecan Pie great in the first place. Beautiful pecans with their natural nutty warmth and a rich, custard-like filling that seems to suspend the pecans in place perfectly. These are highlights that deserve to shine.

    At a certain point, most of us grow out of that straight sweet tooth and crave foods with layers of personality. Perhaps we look for the same in people too. Sweetness is nice and all. But I personally like a sprinkle of saltiness and rich depth in character in my pies, and my people.

    More pie recipes from Baking The Goods

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    • Apple Cheddar Pie by Baking The Goods
      Apple Cheddar Pie
    • Chocolate Hazelnut Maple Bourbon Pie
      Chocolate Hazelnut Maple Bourbon Pie
    • Cran Apple Brown Butter Crumble Pie by Baking The Goods.
      Cranberry Apple Brown Butter Crumble Pie

    Swap the corn syrup for maple syrup in this Maple Bourbon Pecan Pie

    This Maple Bourbon Pecan Pie challenges the idea of a classic corn syrup infused filling by swapping in maple syrup. Instead of thick syrupy sweetness, the maple syrup adds richness and complexity. While still in keeping with the sensibility of the classic, the maple syrup rounds things out with warmth.

    All good pies start with a solid pie dough

    If your pie crust is junk, it will take the filling down with it. Butter based pie crusts that bake up ultra tender with a crisp crust that shatters into a fabulously flaky texture upon biting are simply the best. The butter fat creates little pockets of flakiness that puff up when the pie dough bakes, giving the pie crust a croissant inspired flaky crispness.

    Anytime I bake pies, I insist on using European style butter in my pie dough. That high fat, less water ratio translates to more textural and tender crusts. And more fat means more flavor! Resulting in a superior pie crust that is just right for this rich and robust Maple Bourbon Pecan Pie.

    Rolling out all butter pie dough
    Roll out the pie dough into a 12" round and somewhere in the ⅛" - ¼" thick range.
    all butter vodka pie dough in pie plate
    Transfer the dough to a pie dish and trim the excess dough down to a 1-2" overhang all the way around.
    Pie dough in pie dish
    Tuck the overhang under around the rim of the pie dish.
    fluted pie shell
    Flute the edges of the pie dough with preferred design or technique.

    I find that butter based pie dough are more pliable when European style butter is used. Which, in turn, makes them more forgiving and easier to work with. The lush quality the butter imparts is evident in rolling, transferring and shaping a pie crust. That butter obviously translates to the finished, baked product as well!

    Use my All Butter Vodka Pie Dough or Basic All Butter Pie Dough recipe

    Start with either Basic All Butter Pie Dough, made with European style butter and a drizzle of apple cider vinegar to tenderize the dough. Or try my tried and true All Butter Vodka Pie Dough, it also uses European style butter but is hydrated with vodka for the ultimate flaky crust. Either option will level up your pies. I use these pie dough recipes year after year when baking this Maple Bourbon Pecan Pie. Sometimes I even go wild with it and use my Chocolate Pie Dough for even more flavor!

    Basic All Butter Pie Dough by Baking The Goods
    Basic All Butter Pie Dough
    All Butter Vodka Pie Dough by Baking The Goods
    All Butter Vodka Pie Dough

    Blind baking the pie shell

    You will need to blind bake the crust of this Maple Bourbon Pecan Pie but don't let that deter you. Blind baking is a simple process that means you will need to first bake the pie shell, separately, before adding the filling.

    Blind baking All Butter Vodka Pie Crust
    Dock or prick the bottom of the pie shell with a fork for the steam to release as it bakes.
    pie shell filled with beans for blind baking
    Line & fill the pie shell with pie weights. I use dry beans.
    pie shell blind baking in oven
    The pie weights will help the pie shell keep its shape and prevent shrinking while baking.

    What the heck are pie weights?

    Well, pie weights can be a whole lot of things. But the purpose of pie weights is to weigh down a pie crust during the blind baking process, preventing it from puffing up or shrinking while it bakes.

    Pie weight options

    • Ceramic pie weights or metal pie weights are a reusable option available at retailers.
    • Dry beans are my preferred method. They are cheap, reliable and weigh down the pie crust well. I re-use them a handful of times each season.
    • Dry rice is another reliable method that works just like the dry beans.
    • Sugar is a fun option as the sugar will toast under the heat and can be re-used in recipes, adding a toasty element to the flavor!

    Tips for blind baking pie shells

    • Dock or prick the bottom of the pie shell with a fork to create little holes for steam to escape while the shell bakes. This will keep it from puffing up too much and assist in building a flaky texture.
    • Once you've shaped your pie shell, stash it in the freezer for at least 15 minutes while the oven preheats. This will help that shell keep its shape in the hot oven.
    • Line your pie shells with either foil or parchment paper before filling with pie weights.
    • Bake for pie shell with the weights for the initial bake time. Then once the crust has a dry outer shell, remove the weights and bake an additional 5 minutes to deepen the crust and build more strength in the pie shell structure.

    What makes this Maple Bourbon Pecan Pie so special?

    Now that we've established the importance of a quality pie dough recipe, let's discuss the filling! When developing this recipe for Maple Bourbon Pecan Pie I kept the flavor in the forefront. Without adding a whole bunch of ingredients or changing the integrity of a classic Pecan Pie too much, I made a few minor modifications that brought major magic.

    It's all in the details, baby. A few tips and tricks and simple swaps elevate a plain Pecan Pie to this cherished Maple Bourbon Pecan Pie recipe that will call to you year after year.

    • Perfect pie crust, as discussed above. Begin with my Basic All Butter Pie Dough, All Butter Vodka Pie Dough or Chocolate Pie Dough.
    • Toasted whole pecans add a deep aroma of nuttiness. By first toasting the pecans, they take on more depth and character, adding an extra nutty flavor to the pie.
    • Maple syrup swaps in for the standard corn syrup. Bringing body, natural sweetness and smooth richness to the filling.
    • Bourbon imparts a woodsy roundness, mellowing the sweetness of the filling with a shot of warming distinction.
    • Eggs are the binder that holds the filling together. Blending with the maple syrup and sugar, together they create a custardy, almost creamy filling that surrounds the pecans in silky smoothness.
    • Brown sugar brings caramelized notes to the filling.
    • Butter adds rich buttery mouth feel, enriching the filling while softening the sweetness.
    • Pure vanilla extract compliments the filling with familiar flavor and comfort.
    • Fine sea salt weighs the other flavors happening in the filling and balances them with just enough contrast, highlighting the complexity of the simple ingredients.
    • Sea salt flakes finish the pie once it's baked. A soft sprinkling of the sea brine scented flakes enhances the full flavor of this Maple Bourbon Pecan Pie. While this is an optional move, I highly recommend it.

    Make the Maple Bourbon Pecan Pie filling

    The filling for this Maple Bourbon Pecan Pie comes together in a few key steps. There are some important factors to keep in mind for achieving that luxuriously smooth and custardy filling.

    • Whisk the brown sugar and maple syrup together in a heavy saucepan over medium heat until the sugar is fully dissolved. You want it smooth and syrupy.
    • Take it off the heat and whisk in the butter, bourbon, salt and vanilla.
    • Allow the mixture to cool before adding the eggs. This will prevent the eggs from starting to cook or curdle from the heat, helping to maintain that smoothness.
    • Once cool, whisk in the eggs to thicken the filling.
    Maple Bourbon Pecan Pie filling ingredients
    Maple Bourbon Pecan Pie filling ingredients.
    brown sugar & maple syrup simmer together
    Whisk the brown sugar and maple syrup over medium heat until the sugar is fully dissolved.
    Making Maple Bourbon Pecan Pie filling
    Stir in the bourbon, butter, vanilla and sea salt.
    Whisking eggs into cooled pecan pie filling
    Once the mixture has cooled, whisk in the eggs to finish the maple bourbon filling

    Assembling and baking the Maple Bourbon Pecan Pie

    The home stretch! Once the pie shell is baked and the filling is mixed, the Maple Bourbon Pecan Pie can come together and bake in the oven. Simply fill the shell with the toasty pecans and pour the filling over the top. Then bake it until the filling is set. It should just barely jiggle when you give it a shake.

    Line the pre baked pie shell with the toasted pecans.
    Fill the pre baked pie shell with the toasted pecans.
    Pour the maple bourbon filling over the pecans.
    Pour the maple bourbon filling over the pecans.
     Maple Bourbon Pecan Pie is ready for it's final bake
    And your Maple Bourbon Pecan Pie is ready for it's final bake in the oven!

    Bonus points for using those pie scraps!

    I hate to waste good pie dough. So I always make decorative elements to jazz up my pies using those pie dough scraps. Even if you don't use them to decorate your pies, at least bake the scraps for snacks.

    MapleBourbonPecanPie-12
    If you have leftover dough from trimming off the edges, don't waste it! Roll it out again and use a cookie cutter to make decorative pie crust cookies. I used a maple leaf cookie cutter to create leaves and then brushed them with an egg wash and topped with a bourbon smoked sugar.
    Maple Bourbon Pecan Pie from Baking The Goods
    This Maple Bourbon Pecan Pie has so much texture and flavor going on. It's a truly craveable pie.
    MapleBourbonPecanPie-6
    Top the Maple Bourbon Pecan Pie with the baked pie dough decorations.
    Slice of Maple Bourbon Pecan Pie
    All that ooey gooey goodness is what makes this pie so tasty!
    Slice of Maple Bourbon Pecan Pie with vanilla ice cream
    This Maple Bourbon Pecan Pie pairs perfectly with vanilla ice cream.

    This Maple Bourbon Pecan Pie is a Thanksgiving table must. An elevated take on a classic with handsome flavors and an unrivaled variety of textures. It's a pie dressed to impress that will have guests oohing and awwing and at the comfort and warmth it brings.

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    Recipe

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    Maple Bourbon Pecan Pie by Baking The Goods

    Maple Bourbon Pecan Pie


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Becky Sue Wilberding of Baking The Goods
    • Total Time: 1 hour 25 minutes
    • Yield: 8 slices
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    Description

    This Maple Bourbon Pecan Pie brings full-bodied flavors and luxurious textures that elevate beyond a classic Pecan Pie. Toasted pecans, woodsy bourbon, rich maple syrup & a slight burst of flaky salt effortlessly add modern dimension to a traditional, beloved pie.


    Ingredients

    Units

    Pie Dough

    • 1 disk All Butter Vodka Dough Recipe, Basic All Butter Pie Dough or preferred pie dough

    Maple Bourbon Pecan Pie Filling

    • 1 cup maple syrup
    • ¾ cup brown sugar
    • 3 tablespoons unsalted butter
    • ¼ cup bourbon
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon fine sea salt
    • 3 large eggs, at room temperature
    • 1 ½ cups, halved pecans
    • 1 teaspoon, sea salt flakes, optional

    Egg Wash For Extra Crust (optional)

    • 1 egg
    • 1 teaspoon water
    • dash of salt salt
    • 1-2 tablespoons raw or flavored sugar

    Instructions

    FORMING THE PIE SHELL

    You will need a single disk of prepared pie dough, you can't go wrong with my All Butter Vodka Dough Recipe or my Basic All Butter Pie Dough.  These recipes make 2 disks, I suggest making both and freezing the second one to have on hand for your next pie baking adventure.

    1. Remove the dough disk from refrigerator and roll out onto a lightly floured surface into a 12" round about ⅛" - ¼" thick.
    2. Gently transfer the rolled dough into a 9" pie dish, leaving a 1-2" overhang all the way around. Tuck the edge underneath itself to form a ring around the edge of the pie plate.
    3. To flute the edges, gently pinch the dough between your thumb and pointer finger on one hand and your the knuckle of your pointer on the other hand to create a crimped flute. Repeat all of the way around the edge.
    4. Use a fork to dock (prick) small holes into the bottom of the pie shell.
    5. Place the pie shell in the freezer and chill for at least 20 minutes while the oven preheats.

    BLIND BAKING THE PIE SHELL

    1. Preheat oven to 400°F.
    2. Place the chilled pie shell on a baking sheet and line with a layer of parchment paper or foil. Fill the lined shell with beans, pie weights or rice. Be sure the weights fill the entire shell and reach to the edges and up the sides.
    3. Bake with weights for about 15 minutes, until the crust barely begins to turn a golden color and starts to look dry. Carefully use the lining to lift and remove the weights. Then bake for another 5 minutes until the bottom of the shell looks dry, too. Allow to cool on a rack.

    PREPARE THE FILLING

    While the crust blind bakes, prepare the filling. 

    1. Once the shell is baked, turn the oven down to 350°F. Spread the pecans on a baking sheet and toast for 6-8 minutes until they start to brown slightly and you smell a nutty aroma.
    2. Meanwhile, start the filling by whisking the brown sugar and maple syrup together in a heavy saucepan over medium heat until the sugar is fully dissolved. Remove from heat.
    3. Whisk in the butter, bourbon, salt and vanilla. Allow the mixture to cool.
    4. Once the mixture has cooled way down, beat in the eggs. Mix until the mixture is fully blended and starts to thicken. If the mixture is too warm, the eggs will begin to cook and they will start to curdle. Yuck, don't do that.
    5. Place the blind baked pie shell on a baking sheet and fill with the toasted pecans. Slowly pour the filling over the top.

    BAKE THE PIE

    1. Bake the pie at 350°F for 45-50 minutes, until the filling is set; rotating the pan halfway through. The filling should be just barely jiggly in the center.
    2. Place on a cooling rack and allow to fully cool before serving.

    MAKE THE OPTIONAL PIE CRUST DECORATIONS 

    1. While the pie cools, roll out the extra pie dough and cut desired shapes.
    2. Brush with egg wash, and sprinkle with raw or flavored sugar. Bake at 350°F for 10-15 minutes, until the pie crust cookies start to turn a golden color.
    3. Top the cooled pie with baked crust elements in any design your heart desires!

    Notes

    Serve pie at room temperature or warm individual slices to serve. Top with whipped cream or your favorite ice cream.

    Cover and store leftovers at room temperature for 1–2 days or up to 4-5 days in the refrigerator.

    • Prep Time: 40 minutes
    • Cook Time: 45 minutes

    Need help? Hot tip?

    Find Baking the Goods on Instagram & Pinterest, or let's chat about how you can work with me.

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    1. Elohira says

      November 28, 2024 at 5:43 pm

      This is an amazing pie. It is silky and delicious. I made the filling exactly as specified, but I made a double batch for an over size pie pan. The only difference is that I didn't blind bake the crust. The whole thing, crust and all baked perfectly. It was a big hit for Thanksgiving.

      Reply
      • Becky Sue says

        December 02, 2024 at 7:09 am

        Hi Elohira. Yay, so glad to hear you made the pie and that it worked out for a double sized batch! Happy to hear it was a hit. Thanks for sharing and happy holidays!

        Reply
    2. Brenda says

      October 23, 2015 at 2:21 pm

      I just want you to know that I LOVE this recipe. I just recently found it and have made it several times already. The crust is perfect and I really appreciate the use of maple syrup instead of corn syrup. I used Belle Mead Bourbon the first few times, but today I am baking for friends who work at Jack Daniel's, so obviously I will be using JD. I can't wait to hear their rave reviews! Thanks so much for sharing this recipe and I look forward to exploring your other wonderful creations!

      Reply
      • beckysue says

        October 27, 2015 at 10:01 am

        Hi Brenda! Thanks so much for the rave review, I am so happy to hear you enjoy the recipe so much! It's one of my personal faves, especially this time of year. I am sure good ol' Jack Daniel's will feel right at home in this pie. I'd love to hear how it turns out and what your pals at JD think. Enjoy! 😀

        Reply

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