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Maple Bourbon Pecan Pie

Maple bourbon pecan pie bakes in a refrigerated pie crust until the filling is mostly set with a slight jiggle in the center. Maple syrup, bourbon, and pecan halves give this classic dessert a rich, nutty filling.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling 3 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Position a rack in the center of the oven.
  2. Heat the oven to 350°F.
  3. Let the crust stand at room temperature for 15 minutes.
  4. Fit the crust into a 9-inch pie plate and crimp the edge.
  5. Refrigerate the crust while you make the filling.
Make the filling
  1. In a large bowl, whisk the eggs, maple syrup, brown sugar, melted butter, bourbon, vanilla, and salt until smooth.
  2. Stir in the pecans, then pour the filling into the chilled crust.
Bake the pie
  1. Bake for 50 to 60 minutes, loosely covering the crust edge with foil if it browns too quickly; the filling should be mostly set with a slight jiggle in the center.
  2. Cool the pie on a wire rack for at least 3 hours before slicing.

Notes

For clean slices, let the pie cool completely before cutting. Store covered in the refrigerator for 3 to 4 days; it can be frozen. For a gluten-free option, use a gluten-free refrigerated pie crust.