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!
2cups(230grams)pecans, or enough to "pack" the pie pan
1(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.
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. Adding bourbon (like 4 Roses or Widow Jane) provides a subtle spiciness to the overall pie. You can substitute apple brandy or apple cider for the 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.