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Maple Bourbon Pecan Pie - A Cozy, Crowd-Pleasing Classic

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch pie crust (homemade or store-bought, chilled)
  • 1 1/2 cups pecan halves (lightly toasted)
  • 3 large eggs (room temperature)
  • 1/2 cup dark brown sugar (packed)
  • 3/4 cup pure maple syrup (Grade A amber recommended)
  • 1/4 cup bourbon (good but not fancy)
  • 4 tablespoons unsalted butter (melted and slightly cooled)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon all-purpose flour (for a slightly thicker, cleaner slice; optional)
  • 1 tablespoon maple sugar or granulated sugar (optional, for extra sheen)
  • Flaky sea salt (a pinch, for finishing; optional)

Method
 

  1. Toast the pecans: Spread pecan halves on a baking sheet and toast at 350°F (175°C) for 7–9 minutes, until fragrant. Cool slightly. This step deepens flavor and keeps the nuts crisp.
  2. Prep the crust: Fit the chilled pie dough into a 9-inch pie plate. Crimp the edges. Prick the bottom lightly with a fork and chill for 20 minutes to reduce shrinkage.
  3. Optional blind bake for extra-crisp crust: Line the crust with parchment and fill with pie weights. Bake at 375°F (190°C) for 12–14 minutes. Remove weights and parchment, then bake 5 minutes more. Let cool slightly. If skipping blind bake, keep crust very cold until filling is ready.
  4. Lower oven temp: Set oven to 350°F (175°C).
  5. Make the filling: In a bowl, whisk eggs until smooth, then whisk in brown sugar, maple syrup, bourbon, melted butter, vanilla, and salt. If using, whisk in the flour until no lumps remain. The mixture should be glossy and cohesive.
  6. Assemble: Scatter toasted pecans into the crust. Pour the filling over them. The nuts will float a bit—that’s fine. If you like a lacquered top, sprinkle the optional tablespoon of sugar over the surface.
  7. Bake: Place the pie on a baking sheet. Bake at 350°F (175°C) for 40–50 minutes, until the edges are set and the center has a soft wobble (not liquidy). If the crust is browning too fast, tent the edges with foil.
  8. Cool: Let the pie cool on a rack for at least 3 hours. It will finish setting as it cools. Do not slice early or the filling may run.
  9. Finish and serve: Sprinkle a tiny pinch of flaky sea salt on top right before serving to sharpen the flavors. Serve at room temperature or slightly chilled, with whipped cream or vanilla ice cream if you like.