Pecan pie is a perennial favorite—crunchy, gooey, and dangerously hard to stop at one slice. But after a few rounds of classic corn syrup versions, the sugar load starts to feel like a holiday hangover. This maple-and-bourbon twist keeps everything we love about the original—the glossy top, the rich caramel chew—but swaps in real maple syrup for a cleaner sweetness and deeper flavor. A hint of ground ginger adds warmth and intrigue, while a pour of bourbon lends the kind of depth that elicits requests for seconds. Serve with cinnamon whipped cream and call it a day well spent.
Active time: 30 min • Total time: 3 hr
1 (9-inch) pie
1 slice
8-10
• Rolling pin • 9-inch pie plate
Ingredients
- 12 oz pie dough (or a single 9-inch crust)
- All-purpose flour, for dusting work surface
- 2 tbsp butter
- ½ tsp fine sea salt
- 2 cups pecan halves or pieces
- 1 cup maple syrup
- 3 large eggs
- ½ cup brown sugar
- 1 tbsp bourbon
- 1 tsp vanilla extract
- 2 tsp ground ginger
Sourcing & Substitution Tips:
Local Texas pecans will shine here; to highlight their flavor, toast them gently until fragrant but not dark.
If bourbon isn’t your thing, substitute 1 tbsp strong coffee for depth without alcohol.
Gluten-Free Variation: Use 12 oz gluten-free pie dough in place of traditional wheat-based dough.
Instructions
- Remove the pie dough from the refrigerator and let it stand at room temperature until cool and pliable—about 60–65°F. Usually 15–20 minutes, depending on your kitchen temperature.
- Preheat the oven to 375°F. Place a rack in the lower third of the oven.
- Prepare the crust:
- When the dough has reached working temperature, unwrap and place it on a lightly floured surface. Roll into an 11-inch round using a rolling pin. If it cracks or resists rolling, it’s still too cold; if it feels soft or sticky, return it to the refrigerator for a few minutes.
- Transfer to a 9-inch pie pan, gently easing the dough into the corners without stretching. Trim excess, then crimp or flute the edges as desired. Refrigerate while you prepare the filling.
- Toast the pecans: In a large skillet over medium-low heat, toast the pecans for about 5 minutes, stirring occasionally until fragrant. Set aside to cool slightly.
- Make the filling:
- In a small saucepan over medium-low heat, combine the maple syrup and butter. Warm until the butter melts, then remove from heat.
- In a medium bowl, whisk together the eggs, brown sugar, bourbon, vanilla, ginger, and salt until smooth.
- Slowly pour in the warm maple mixture, whisking constantly to temper the eggs. Stir in the toasted pecans.
- Assemble and bake:
- Pour the filling into the prepared crust.
- Place the pie on a baking sheet and bake for 30–40 minutes until the center jiggles slightly but is no longer liquid.
- Cool completely before serving. The filling will firm up as it cools.
Serving & Storage Suggestions
- Serving temp: Room temperature or lightly chilled.
- Pairs well with: Cinnamon whipped cream.
- Storage / Best by: Store covered at room temperature for up to 1 day, or refrigerate for up to 4 days. Bring to room temperature before serving for best texture.
Original Source: https://recipes.farmhousedelivery.com/maple-bourbon-pecan-pie/
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