This Maple Bourbon Pecan Pie has a rich, gooey filling made with pure maple syrup instead of corn syrup, with dark brown sugar for deeper caramel notes and a splash of bourbon for extra warmth. An optional layer of dark chocolate adds richness to this twist on classic pecan pie, and you can even make it ahead for an easy holiday dessert!
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Quick Recipe Summary ✨
Maple Bourbon Pecan Pie: A rich, gooey pecan pie made with pure maple syrup instead of corn syrup, with dark brown sugar for caramel notes and bourbon adding a warm, spicy undertone.
A chocolate surprise: An optional layer of dark chocolate beneath the pecans balances the sweet maple filling and turns it into a black bottom pecan pie.
Easy holiday dessert: The simple whisk-together filling goes straight into the chilled crust, and the finished pie can be refrigerated or frozen ahead.
Active Time: About 10 minutes • Chill Time: 20 minutes • Bake Time: 60 to 70 minutes • Total Time: About 1½ hours, plus cooling
Difficulty Level: ⭐⭐ Easy. The filling is simple to mix, with visual cues to help you know when the pie is fully baked.
Yield: 12 slices • Freezer-friendly: Up to 3 months • Make-ahead: Refrigerate the baked pie for up to 4 days.
👉 Follow the detailed instructions and troubleshooting tips below for a Maple Bourbon Pecan Pie with a gooey filling, plenty of pecans, and rich maple flavor
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Why this recipe works
- Deep caramel flavor: Dark brown sugar complements the robust maple syrup without making the filling one-note sweet
- Balanced sweetness: Bourbon, salt, and optional dark chocolate add complexity to the rich pecan filling
- Plenty of pecans: Packing the crust with pecans gives every slice plenty of buttery crunch
- Flexible serving: Enjoy it chilled, at room temperature, or gently warmed - it's delicious every way
I like traditions. They're comforting like a warm blanket and hot chocolate on a rainy day. Some traditions are sacrosanct - at Thanksgiving dinner there must be Apple Pie, Pecan Pie and Chocolate Chip Pumpkin Bread or things can get ugly.
Altering well-loved recipes can be tampering with tradition, but how else can new versions of a classic come about? Take for instance the aforementioned Pecan Pie. Can we make it differently, and (dare I say it) better? You bet!
Friends, I give you Maple Bourbon Pecan Pie! The maple and bourbon bring extra depth to the classic pecan filling, while that optional layer of dark chocolate balances all that gooey sweetness.
In my family, Maple Bourbon Pecan Pie has now earned a place alongside our other Thanksgiving traditions.
And if you'd rather skip the pie plate, try my Chocolate Bourbon Pecan Pie Bars - all the gooey, nutty goodness of pecan pie in an easy-to-serve slab pie!
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Yum!! I love pecan pie and I really like how you add some twists to the typical recipe. The little leaves made out of dough are so cute and I like that you used them to cover up some cracks in the dough...who would know, it's a perfect decorative touch. Thanks Tammy!
- Kira
Recipe Ingredients
You'll need the following ingredients to make this Maple Bourbon Pecan Pie recipe:
Ingredient Notes
A classic pecan pie recipe contains pecans, eggs, corn syrup, sugar, flour, and butter. Instead of corn syrup and granulated sugar, this filling gets its sweetness and caramel flavor from pure maple syrup and dark brown sugar, while eggs and a little flour help the filling set.
Maple syrup: We're replacing the usual corn syrup (which only adds sweetness but no flavor) with a Dark, Robust Taste maple syrup (which offers both).
Dark, robust maple syrup has a stronger maple flavor that holds up better against the brown sugar, bourbon, chocolate, and pecans.
Brown sugar: Dark brown sugar adds deep caramel and molasses notes that complement the maple syrup.
Bourbon: Bourbon adds a subtle warmth and spicy complexity that works especially well with maple syrup and pecans. You can substitute apple brandy for a different flavor, use apple cider for an alcohol-free version, or simply leave it out.
Please note that baking reduces the alcohol considerably, but it doesn't necessarily remove every trace, so use the apple cider option if avoiding alcohol is important.
Chocolate: I like to include layer of dark chocolate on the pie shell before pouring in the pecans and the filling (technically making this a Black Bottom Maple Pecan Pie). It adds richness and provides a nice counterpoint to the sweet filling. It's optional, but highly recommended!
Pie crust: I like to use my all-butter pie crust recipe for a single crust pie (using a 9 : 6 : 3 recipe ratio of flour : fat : liquid), sweetened with 2 to 3 tablespoons granulated sugar. You can, of course, use your favorite pie crust recipe or a store-bought single crust pie shell instead.
See the recipe card for a full list of ingredients and measurements.
What is the best maple syrup for pecan pie?
The best maple syrup for baking depends on how intense you want the flavor to be.
Maple syrup is graded by its intensity of color and flavor. Here are the current grading systems used by the US and Canada:
| Color & flavor | U.S. designation | Canadian designation | Best uses |
| Golden, Delicate Taste | U.S. Grade A Golden | Canada Grade A Golden | Drizzling over pancakes, waffles, yogurt, or ice cream where a mild maple flavor is preferred |
| Amber, Rich Taste | U.S. Grade A Amber | Canada Grade A Amber | An all-purpose syrup for the table, sauces, and baking |
| Dark, Robust Taste | U.S. Grade A Dark | Canada Grade A Dark | Baking and cooking, where a stronger maple flavor needs to stand up to other ingredients |
| Very Dark, Strong Taste | U.S. Grade A Very Dark | Canada Grade A Very Dark | Baking and cooking when you want the most intense maple flavor |
For this pie, I recommend Dark, Robust Taste maple syrup. Its stronger maple flavor comes through even with the bourbon, brown sugar, pecans, and dark chocolate.
How to make Maple Bourbon Pecan Pie
Step 1: Make the pie crust
Ease the pie crust into a 9-inch pie pan sprayed with baking spray (for ease of slicing). Use any pie dough scraps to make any decorations - those add to a festive touch (and covers any cracks in the crust!).
Add some decorative crimping or press the edge of the pie shell with a fork. Chill the crust and decorative pieces in the freezer for 10 minutes.
Step 2: Make the chocolate (black bottom) layer
If using, melt the chocolate in a microwave-safe bowl at 30 second intervals, stirring in between. Depending on your microwave, this should take between 2 to 3 cycles.
Spread the melted chocolate over the bottom of the crust with a small offset spatula, working quickly as the chocolate hardens on the cold crust. Chill for an additional 10 minutes or until chocolate is firm (photo 1).
Step 3: Make the filling
While the crust is chilling, whisk the dark brown sugar, maple syrup, bourbon, melted butter, eggs, flour, vanilla extract, and salt in a medium bowl until the mixture is smooth and there are no lumps of brown sugar (photo 2). Set aside.
Press the pecans to the chilled crust, as many as can fit, then pour the filling mixture over them (photo 3).
Step 4: Bake the pie
Add the decorative crust pieces using egg wash as glue, if desired. Brush edges and any decorative pieces with additional egg wash. This will lend a nice shine to the pie crust.
Bake the pie at 350°F for 60 to 70 minutes or until the filling is set and slightly puffed (photo 4).
Start checking the pie after 45 minutes to make sure the pecans don't get overly browned. If the edges are browning too quickly, cover them with a pie shield or foil after 30 minutes.
How to tell when pecan pie is done
You're looking for the edges to be set and the center to look slightly puffed. A very slight movement in the center is fine, but the filling shouldn't look liquid or slosh when you gently move the pan. It will continue to firm as the pie cools.
Transfer the pie to a wire rack and cool completely. Don't worry if the filling has cracked a bit as it puffs up. It will subside when cooled.
Serve the pie at the temperature you prefer: chilled, warmed, or at room temperature.
Storage and make-ahead instructions
Storage instructions: Maple pecan pie can be kept at room temperature for up to two hours before it will need to be refrigerated.
Make-ahead instructions: A completely cooled pecan pie can be stored in the refrigerator, tightly wrapped with plastic wrap or aluminum foil, for up to 4 days. For longer term storage, freeze in an airtight container or tightly wrapped for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature or warm in a 300°F oven for about 10 minutes or to your desired temperature.
Troubleshooting tips
Here are some issues you might encounter when making Maple Bourbon Pecan Pie:
- Filling is runny or too jiggly: Keep baking until the edges are set and the center is slightly puffed with only a little movement. Cool completely before slicing so the filling has time to finish setting.
- Pecans are getting too dark: Loosely cover the top with foil once the nuts are nicely browned.
- Crust edges are browning too quickly: Add a pie shield or foil around the edge after about 30 minutes.
- Filling cracks after baking: Don't worry - a few cracks are normal as the puffed filling settles during cooling.
- Chocolate firms before you can spread it: Work quickly on the cold crust and use a small offset spatula to spread it into a thin layer.
Questions asked and answered
Here are some questions you might have...
No blind baking needed! The chilled raw crust goes straight into the oven with the filling and bakes up beautifully during the pie's 60 to 70 minute baking time - no soggy bottoms here.
No, I don't toast the pecans first. They have plenty of time to develop their nutty flavor as the pie bakes for 60 to 70 minutes, so there's no need for an extra step.
Sure! The beauty of pie is that it's relatively easy to make them smaller. Perfect for feeding smaller groups, or to have pies to freeze for later.
If you'd prefer to make four 6-inch pies, you only need to make half the filling recipe, still using a single crust pie.
For a small 7-inch pie (enough for 2 to 4 people), half the filling recipe will give you slightly more than you need, but it's the easiest way to adapt this recipe (⅓ the filling recipe may be closer). Use half the single crust pie recipe, or the 6 : 4 : 2 recipe ratio.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More pie, tart, & cobbler recipes to try
Recipe
Maple Bourbon Pecan Pie (No Corn Syrup)
Ingredients
For the crust
- 1 recipe single pie crust, or store bought, see Recipe Notes
- 2 ounces dark chocolate, or semisweet (⅓ cup), melted, optional
For the filling
- 1 cup dark brown sugar, packed
- ¾ cup pure maple syrup, robust flavor
- ¼ cup bourbon, see Recipe Notes
- ¼ cup unsalted butter, melted and cooled
- 2 large eggs, at room temperature
- 1 tablespoon all-purpose flour
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- 2 cups pecans, or enough to "pack" the pie pan
- 1 large egg, beaten, for egg wash
- 1 tablespoon water, for egg wash
Instructions
- Preheat oven to 350 °F. For ease of release, spray a 9-inch pie pan with baking spray, then set aside.
- Prepare the crust: Roll out the pie crust and ease it into a 9-inch pie pan. Trim edges, creating decorative cutouts with trimmings, if desired. Add some decorative crimping or press the edge with a fork. Chill the crust and decorative pieces in the freezer for 10 minutes.
- Make the chocolate (black bottom) layer: If using, melt 2 ounces dark chocolate in a microwave-safe bowl at 30 second intervals, stirring in between. Depending on your microwave, this should take between 2 to 3 cycles.
- Using a small offset spatula, spread the melted chocolate over the bottom of the crust, then chill for an additional 10 minutes or until chocolate is firm. Work quickly as the chocolate hardens on the cold crust.
- Make the filling: While crust is chilling, whisk 1 cup dark brown sugar, ¾ cup pure maple syrup, ¼ cup bourbon, ¼ cup unsalted butter (melted and cooled), 2 large eggs, 1 tablespoon all-purpose flour, 1 teaspoon pure vanilla extract, and ½ teaspoon kosher salt in a medium bowl until the mixture is smooth and there are no lumps of brown sugar. Set aside.
- Press 2 cups pecans to the chilled crust (as many as can fit), then pour the sugar mixture over them.
- Whisk together 1 large egg and 1 tablespoon water for an egg wash.Add the decorative crust pieces using egg wash as glue, if desired. Brush edges and any decorative pieces with additional egg wash. This will lend a nice shine to the pie crust.
- Bake the pie for 60 to 70 minutes or until the edges to be set and the center to look slightly puffed. A very slight movement in the center is fine, but the filling shouldn't look liquid or slosh when you gently move the pan. It will continue to firm as the pie cools. Start checking the pie after 45 minutes to make sure the pecans don't get overly browned. If the edges are browning too quickly, cover with them with a pie shield or foil after 30 minutes.
- Transfer the pie to a wire rack and cool completely. Don't worry if the filling has cracked a bit as it puffs up. It will subside when cooled.
- Serve the pie at the temperature you prefer: chilled, warmed, or at room temperature.
- Storage instructions: Maple pecan pie can be kept at room temperature for up to two hours before it will need to be refrigerated.
- Make-ahead instructions: A completely cooled pecan pie can be stored in the refrigerator, tightly wrapped with plastic wrap or aluminum foil, for up to 4 days. For longer term storage, freeze in an airtight container or tightly wrapped for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature or warm in a 300 °F °F oven for about 10 minutes or to your desired temperature.
Jennifer says
Oh, my heavens this pecan pie recipe off the charts! We where blown away at Thanksgiving. I have made it again for Christmas dinner due to popular demand. Best part it tastes even better on day 2. Great pie to prep in advance.
Tammy Spencer says
Hi Jennifer, I’m so glad you liked it! Thanks for sharing 🙂
Kira says
Yum!! I love pecan pie and I really like how you add some twists to the typical recipe. The little leaves made out of dough are so cute and I like that you used them to cover up some cracks in the dough...who would know, it’s a perfect decorative touch. Thanks Tammy!
scotchscones says
Thanks, Kira!