Maple Bourbon Pecan Pie: A Decadent Twist on a Classic Favorite
Albert Wood
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Bourbon Maple Pecan Pie Recipe: A Holiday Favorite
Bring the ultimate fall flavors to your holiday table with this decadent Bourbon Maple Pecan Pie. A favorite for Thanksgiving and festive gatherings, this pie is made with the rich sweetness of Wood's Maple Sugar and the depth of bourbon maple syrup. It’s the perfect balance of sweet, nutty, and buttery goodness to share with family and friends.
Health Benefits of Key Ingredients
Pecans: Pecans are a great source of healthy fats, fiber, and antioxidants. They promote heart health and may help reduce inflammation. (source)
Wood's Maple Sugar: Maple sugar is a natural sweetener packed with antioxidants and minerals like manganese and zinc, making it a healthier alternative to refined sugar. (source)
Bourbon Maple Syrup: This syrup not only adds flavor but also provides natural sweetness without artificial additives, helping reduce the need for processed sugar.
Why You’ll Love This Recipe
This Bourbon Maple Pecan Pie is a holiday favorite for a reason. The rich, buttery filling is perfectly balanced with the deep, caramelized sweetness of Wood's Maple Sugar and the sophisticated notes of bourbon maple syrup. Each bite offers the perfect blend of nutty pecans, flaky crust, and sweet maple goodness, making it the ultimate dessert for Christmas or any festive gathering.
Not only does this pie look stunning on your holiday table, but it’s also incredibly satisfying to make and share with loved ones. Whether served with a dollop of whipped cream or a scoop of vanilla ice cream, this pie will be the highlight of your meal and have everyone asking for seconds.
So, if you’re looking to bring a touch of Vermont’s finest maple flavors to your celebrations, this recipe is sure to deliver!
Maple Bourbon Pecan Pie: A Decadent Twist on a Classic Favorite
If using a store-bought refrigerated crust that is already rolled, simply unroll it, and fit it into a 9-inch by 1½-inch deep-dish pie pan. If using a homemade crust, roll it out into a 12 to 13-inch circle on a lightly floured surface.
Carefully lift the dough by draping it over your rolling pin, then transfer it to the pie pan.
Gently press the dough into the pan, ensuring it is smoothly eased into place without stretching. Trim the edges of the dough to extend about ½ inch beyond the pie pan’s lip. Crimp the edges with a fork or flute them with your fingers to create a decorative edge. Refrigerate until ready to fill, up to 1 day ahead of time.
Preheat the Oven: Preheat the oven to 350°F (175°C) and set an oven rack in the lower third position. Place a baking sheet on this rack to preheat as well. (This acts like a pizza stone, providing a hot surface to help the bottom crust of the pie crisp up effectively.)
Filling —
In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don’t worry about it too much.)
To the bowl with the brown butter, add the brown sugar, maple sugar, and bourbon maple syrup, then whisk until smooth. Whisk in the eggs, vanilla, and salt.
The Build —
Sprinkle the pecans in the pie crust.
Pour the syrup mixture over top. If you’ve set aside a few whole pecan halves, arrange them on top in a decorative pattern, pressing them slightly into the filling before letting them rise back up to ensure they’re coated. Brush the edges of the pie crust with the beaten egg, milk, or cream, if using.
Place the pie on the preheated baking sheet in the oven. Bake until set and golden, 50 to 55 minutes. Remove the pie from the oven and let it cool on the baking sheet on a wire rack for about 4 hours.
Serve at room temperature with whipped cream or vanilla ice cream.
