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Maple Bourbon Pecan Pie

Maple bourbon pecan pie pairs a flaky refrigerated crust with a rich maple filling and toasted pecan halves. Bake until the edges are set and the center reaches 200°F, then cool for at least 3 hours for clean slices.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
cooling 3 hours
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, unbaked, refrigerated
For the filling
  • 3 eggs large
  • 0.75 cup light brown sugar packed
  • 1 cup maple syrup pure
  • 4 tbsp unsalted butter melted and cooled
  • 1 tbsp bourbon
  • 1 tsp vanilla extract
  • 0.5 tsp kosher salt
  • 2 cups pecans halves

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Heat the oven to 350°F with a rack in the lower-middle position.
  2. Fit the pie crust into a 9-inch pie plate and crimp the edge.
  3. Set the crust aside while you make the filling.
Make the filling and bake
  1. In a large bowl, whisk the eggs, brown sugar, and maple syrup until smooth.
  2. Whisk in the melted butter, bourbon, vanilla, and salt.
  3. Stir in the pecans.
  4. Pour the filling into the crust.
  5. Arrange the pecans evenly.
  6. Bake for 50 to 65 minutes, covering the crust edge with foil if it browns too quickly, until the edges are set and the center reaches 200°F.
  7. Cool the pie on a rack for at least 3 hours before slicing so the filling can set.

Notes

For clean slices, let the pie cool for at least 3 hours before cutting. Store covered in the refrigerator for up to 4 days; it can be frozen, tightly wrapped, for up to 2 months. For a gluten-free option, use a gluten-free 9-inch pie crust.