Pecan, Maple, and Bourbon Pie

A boozy, rich twist on the Thanksgiving staple. Maple syrup replaces corn syrup for a deeper flavor, while a splash of bourbon cuts through the sweetness and adds a warm, smoky note.

Pecan, Maple, and Bourbon Pie

A boozy, rich twist on the Thanksgiving staple. Maple syrup replaces corn syrup for a deeper flavor, while a splash of bourbon cuts through the sweetness and adds a warm, smoky note.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 8 servings

Course: Dessert

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• Crust: 1.25 cups flour 7 tbsp cold butter, 1/4 cup sugar, 1 egg yolk
• Filling: 2/3 cup maple syrup 4 tbsp butter, 3/4 cup brown sugar, 3 eggs, 2 tbsp bourbon, 1.75 cups pecans

Equipment

• Pie dish
• Saucepan
• Whisk

Method

 

Instructions

1. Prepare and blind bake the shortcrust pastry shell.
2. Melt syrup, butter, and sugar. Cool slightly.
3. Whisk eggs and bourbon into the syrup mixture.
4. Stir in some pecans, pour into the crust, and arrange remaining pecans on top.
5. Bake at 350 degrees F (180 degrees C) for 40-50 mins. Cool fully before slicing.

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