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)
Ingredients
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
Instructions
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.