Maple Bourbon Pecan Pie (No Corn Syrup)

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This maple bourbon pecan pie recipe is absolutely amazing! With its sweet, gooey center, a layer of toasted pecans, and a flaky pie crust, it’s a homemade treat you won’t want to miss!

Why You’ll Love This Pie:

  • It’s super gooey and sweet, with a layer of toasted pecans floating on top.
  • Plus, it’s made without any corn syrup, using maple syrup instead for that perfect traditional pecan pie taste.
  • And let’s not forget the flaky crust! I swapped water for bourbon in the crust recipe, adding a whole new level of flavor and flakiness.

Maple Bourbon Pecan Pie (No Corn Syrup)

Prep Time 30 minutes
Cook Time 41 minutes
Dough Chill Time 2 hours 20 minutes
Course Dessert
Servings 8 slices


For the Flaky Bourbon Pie Crust:

  • 2 ½ cups all-purpose flour
  • 2 tablespoons granulated white sugar
  • ½ teaspoon salt
  • 1 cup unsalted butter cold and cubed
  • 2-4 tablespoons bourbon cold
  • 1 egg whisked for the egg wash

For the Pecan Filling:

  • ¾ cup pure maple syrup
  • 1 tablespoon all-purpose flour
  • 1 cup light brown sugar packed
  • ¼ cup unsalted butter melted and slightly cooled
  • 2 tablespoons bourbon at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 3 eggs at room temperature and whisked
  • 2 cups whole pecans


For the Flaky Bourbon Pie Crust:

  • Combine flour, sugar, and salt in a food processor.
  • Add cold butter pieces gradually while the processor is running.
  • Pour in cold bourbon until the dough forms a ball.
  • Divide dough in two, wrap in plastic, and chill for at least two hours.
  • Roll out one dough disk into a 10-inch circle and place in a 9-inch pie pan.
  • Poke holes in the bottom, chill for 20 minutes.

For the Pecan Filling:

  • Preheat oven to 350°F and place a cookie sheet inside.
  • Whisk maple syrup and flour in a large bowl.
  • Add brown sugar, melted butter, bourbon, vanilla, and salt, mixing well.
  • Gently stir in eggs, then add half of the pecans.
  • Pour filling into chilled pie crust, arrange remaining pecans on top, and brush edges with egg wash.
  • Bake on preheated cookie sheet for 39-43 minutes until set.
  • Let cool for at least 5 hours.

For the Decorative Leaf Cutouts (Optional):

  • Roll out second dough disk and cut out decorative leaves.
  • Chill for 20 minutes, then brush with egg wash.
  • Bake at 350°F for 15-20 minutes until golden brown.
  • Let cool completely before serving.
  • Serve the pie with the decorative leaves on top and enjoy! leftovers can be stored at room temperature for up to three days or frozen for up to two weeks.

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