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–+ servings
Pecan Pie on a wooden tray with gourds.

Maple Bourbon Pecan Pie (No Corn Syrup)

By Tammy Spencer
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!
5 from 4 votes
Prep Time10 minutes
Cook Time1 hour
Chilling Time20 minutes
Total Time1 hour 30 minutes
Servings: 12 slices
Calories: 472kcal

Special Equipment

Ingredients

For the crust

For the filling

  • 1 cup (213 grams) dark brown sugar, packed
  • ¾ cup (242 grams) pure maple syrup, robust flavor
  • ¼ cup (60 grams) bourbon, see Recipe Notes
  • ¼ cup (59 grams) unsalted butter, melted and cooled
  • 2 (100 grams) large eggs, at room temperature
  • 1 tablespoon (8 grams) all-purpose flour
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • ½ teaspoon (½ teaspoon) kosher salt
  • 2 cups (230 grams) pecans, or enough to "pack" the pie pan
  • 1 (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.

Recipe Notes

While you can use any pie crust recipe for a single crust pie you'd like (or store bought, if you prefer), I recommend my flaky all-butter pie crust using a recipe ratio of 9 : 6 : 3 flour, butter, and water (by weight), sweetened with 2 to 3 tablespoons granulated sugar. 
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.

Nutrition

Serving: 1slice | Calories: 472kcal | Carbohydrates: 63g | Protein: 8g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 338mg | Potassium: 269mg | Fiber: 3g | Sugar: 36g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg