maple bourbon pecan pie

Homemade Maple Bourbon Pecan Pie Everyone Will Love

BySarah Miller

So you’re craving something sweet, nutty, and a little boozy, but you also don’t want to spend forever in the kitchen?

Same. Enter Maple Bourbon Pecan Pie: rich, gooey, perfectly nutty, with that warm maple-bourbon kick that makes life instantly better.

It’s basically the dessert equivalent of a cozy hug… but edible.

maple bourbon pecan pie
Print Recipe

Maple Bourbon Pecan Pie recipe

Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes

Ingredients

  • For the Crust:
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter cubed
  • 3 –4 tablespoons ice water
  • For the Filling:
  • 1 cup pure maple syrup
  • ½ cup brown sugar packed
  • 3 large eggs
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon or more, if feeling fancy
  • 1 ½ cups pecan halves
  • Optional Topping:
  • Whipped cream
  • Extra toasted pecans

Instructions

  • Preheat & Prep: Preheat oven to 350°F (175°C). Roll out pie crust and fit it into a 9-inch pie pan. Crimp the edges for that classic pie look.
  • Make the Filling: In a medium bowl, whisk together maple syrup, brown sugar, eggs, melted butter, vanilla, and bourbon until smooth.
  • Add Pecans: Stir in pecans gently, ensuring each nut gets a little love from the sweet mixture.
  • Assemble Pie: Pour the filling into the prepared crust. Spread evenly, but don’t worry if it’s not perfect—it’ll still look gorgeous.
  • Bake: Bake for 50–60 minutes, or until the filling is set around the edges but slightly jiggly in the center. Don’t freak out—the pie firms as it cools.
  • Cool Completely: Let pie cool at room temperature for at least 2 hours. For extra points, chill in the fridge before slicing.
  • Serve: Top with whipped cream or extra toasted pecans if desired. Slice generously and prepare for compliments.

Why This Recipe is Awesome

  • Flavor explosion: Maple sweetness + bourbon warmth + crunchy pecans = perfection.
  • Foolproof filling: Even if you’ve “failed” at pies before, this one is forgiving.
  • Impress without stress: Looks fancy but takes way less effort than it seems.
  • Seasonal magic: Perfect for fall, winter, or any day that needs dessert therapy.
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Honestly, your friends will wonder if you’re secretly a professional baker. Spoiler: you are now.

Ingredients You’ll Need

maple bourbon pecan pie1

For the Crust:

  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cubed
  • 3–4 tablespoons ice water

For the Filling:

  • 1 cup pure maple syrup
  • ½ cup brown sugar, packed
  • 3 large eggs
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons bourbon (or more, if feeling fancy)
  • 1 ½ cups pecan halves

Optional Topping:

  • Whipped cream
  • Extra toasted pecans

Step-by-Step Instructions

  1. Preheat & Prep: Preheat oven to 350°F (175°C). Roll out pie crust and fit it into a 9-inch pie pan. Crimp the edges for that classic pie look.
  2. Make the Filling: In a medium bowl, whisk together maple syrup, brown sugar, eggs, melted butter, vanilla, and bourbon until smooth.
  3. Add Pecans: Stir in pecans gently, ensuring each nut gets a little love from the sweet mixture.
  4. Assemble Pie: Pour the filling into the prepared crust. Spread evenly, but don’t worry if it’s not perfect—it’ll still look gorgeous.
  5. Bake: Bake for 50–60 minutes, or until the filling is set around the edges but slightly jiggly in the center. Don’t freak out—the pie firms as it cools.
  6. Cool Completely: Let pie cool at room temperature for at least 2 hours. For extra points, chill in the fridge before slicing.
  7. Serve: Top with whipped cream or extra toasted pecans if desired. Slice generously and prepare for compliments.

Common Mistakes to Avoid

maple bourbon pecan pie2
  • Skipping the chill: Pie filling loves patience. Don’t slice too early.
  • Overbaking crust: Burnt crust = sad baker. Keep an eye during the last 10 minutes.
  • Too much bourbon: A little goes a long way. Balance is key.
  • Ignoring the edges: Protect the crust edges with foil if browning too fast.
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Alternatives & Substitutions

  • Crust: Use store-bought for a shortcut. Totally fine.
  • Maple syrup: Honey or dark corn syrup can work, but maple adds magic.
  • Bourbon: Vanilla extract + a tiny splash of rum works in a pinch.
  • Pecans: Walnuts or almonds are tasty substitutes.
  • Topping: Caramel drizzle instead of whipped cream = decadent upgrade.

FAQ (Frequently Asked Questions)

Q: Can I make this pie ahead of time?
Yes! It actually tastes better the next day after flavors meld. Store covered at room temperature or in the fridge.

Q: Can I freeze it?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Q: Can I skip the bourbon?
Yes, but honestly, why deny yourself that boozy warmth?

Q: Can I double the recipe?
Yes! Just use two pie pans or a larger pan and adjust baking time slightly.

Q: Can I make it gluten-free?
Use a gluten-free flour blend for the crust. Filling is naturally gluten-free.

Q: Can I toast the pecans first?
Definitely! Toasting intensifies flavor and crunch—IMO, it’s worth it.

Final Thoughts

This Maple Bourbon Pecan Pie is your ticket to dessert glory.

Gooey, nutty, slightly boozy, and perfectly sweet, it’s ideal for holidays, dinner parties, or any day you feel like treating yourself.

Pull it out of the oven, slice generously, and watch your friends swoon (or just swoon yourself—you’ve earned it).

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