Pecan pie just got better! This Maple Bourbon Pecan Pie contains robust maple syrup (no corn syrup in sight!), a hint of bourbon for a spicy undertone, and even a layer of dark chocolate for richness. You can bake and freeze it ahead of time, then thaw overnight in the refrigerator for an easy dessert. This maple pecan pie promises flavor, and it delivers!
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Why this recipe works
- An easy pecan pie, with the filling enhanced with pure maple syrup (no corn syrup!) and bourbon
- Dark chocolate on the crust is delightfully rich and provides a nice counterpoint to the sweet filling
- Make a full-sized pie or scale the pie down for smaller portions
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!
This Maple Bourbon Pecan Pie is excellent. Rich maple caramel goodness with a hint of bourbon spiciness and a layer of dark chocolate all interact and balance each other. It's a homemade pecan pie recipe taken to new flavor heights!
In my family, Maple Bourbon Pecan Pie has now become another of my customary contributions to Thanksgiving dinner. For more out-of-the-norm ideas for Thanksgiving, you can check out these Thanksgiving dessert inspirations. Adapt them to suit your needs!
And for another twist to tradition, check out Maple & Bourbon Baked Beans for a delicious update on a classic recipe!
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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. In updating that recipe, the idea is to get more flavor by making substitutions for the corn syrup and sugar, plus some additions as well.
Maple syrup: We're replacing the usual corn syrup (which only adds sweetness but no flavor) with a robust maple syrup (which offers both). Pecan pie with maple syrup has a more well-rounded flavor than those pies made with just corn syrup.
Brown sugar: Substituting dark brown sugar for granulated sugar adds more deep caramel notes. Adding a layer of melted dark chocolate on the crust gives a delightful surprise and is a nice counterpoint to the sweet filling. You can use semisweet chocolate if you'd prefer a slightly sweeter chocolate.
Bourbon: Pecan pie with bourbon (like 4 Roses or Widow Jane) provides a subtle spiciness to the overall pie. You can substitute apple brandy or apple cider for bourbon for another flavor profile. Either way, the alcohol bakes out, so this pie is G-rated for all age groups. You can also just leave out the booze altogether.
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.
Maple syrup designations
Before we start looking at the Maple Pecan Pie recipe, let's talk a bit about maple syrup itself. There are so many types to choose from now!
Maple syrup is graded by its intensity of color and flavor. Here is the current grading systems used by the USDA and Canada:
- Grade A Light Amber or Canada No. 1 Extra Light: Grade A golden color, delicate taste
- Grade A Medium Amber or Canada No. 1 Light: Grade A amber color, rich taste
- Grade A Dark Amber or Canada No. 1 Medium: Grade A dark color, robust taste (can be closer to the Medium Amber designation...it will depend on the brand)
- Grade B or Canada No. 2 Amber: Grade A dark color, robust taste
Using robust maple syrup lends a deep maple flavor to your baked goods, like in these Maple Walnut Bourbon Blondies.
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).
Baking with spirits
When baking with spirits like Kahlua or bourbon, whether the resulting product will be alcoholic (and therefore unsuitable for children) will depend on when in the process the alcohol is added. If the spirit is going into a batter that will be baked, the alcohol cooks off and only the flavor is left behind. If the spirit is added after baking, then that item will be potent.
For example, my Chocolate Port Wine Cake has port in both the batter and the ganache frosting. The unfrosted cake would be suitable for everyone, but the ganache frosting isn't cooked so it still contains alcohol.
Just be aware of your potential audience when cooking with spirits, and serve your potent products with a disclaimer if necessary.
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. Set aside
Press the pecans to the chilled crust, as many as can fit (photo 2), then pour the sugar mixture over them (photo 3).
Add the decorative crust pieces using egg wash as glue, if desired. Brush edges and any decorative pieces with additional egg wash (photo 4). This will lend a nice shine to the pie crust.
Step 4: Bake the pie
Bake the pie at 350°F for 60 to 70 minutes or until the filling is set and slightly puffed (photo 5). 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.
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.
Questions asked and answered
Here are some questions you might have...
Pecan pie filling needs to be fully baked and cooled for the filling to set completely. Make sure your oven is set to 350°F and you're baking the pie until the filling doesn't jiggle and looks puffy, then allow it to cool to room temperature before serving. Chilling the pie will help set the filling even more.
No! 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.
Sure! You can make Pecan Pie Bars (minus the melted chocolate). All the goodness of pecan pie in a portion-controlled bar, it's a slab pie that's sure to be a hit!
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
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 with 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 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.
- 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 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. Set aside.
- Press the pecans to the chilled crust (as many as can fit), then pour the sugar mixture over them. 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 filling is set and slightly puffed. 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!