Name: Maple Bourbon Pecan Pie
Cook time: 1 h 15 min
Total time: 1 h 15 min
Ingredients: 1 (9-inch) unbaked pie crust (homemade or store-bought); 2 cups pecan halves; 3 large eggs, room temperature; 1 cup pure maple syrup (Grade A Dark or Very Dark preferred); 1/2 cup light brown sugar, packed; 1/4 cup unsalted butter, melted and slightly cooled; 2 tablespoons high-quality bourbon; 1 teaspoon pure vanilla extract; 1/2 teaspoon fine sea salt; 1/4 teaspoon ground cinnamon (optional)

Ingredients

Scale

1 (9-inch) unbaked pie crust (homemade or store-bought)
2 cups pecan halves
3 large eggs, room temperature
1 cup pure maple syrup (Grade A Dark or Very Dark preferred)
1/2 cup light brown sugar, packed
1/4 cup unsalted butter, melted and slightly cooled
2 tablespoons high-quality bourbon
1 teaspoon pure vanilla extract
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon (optional)

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Instructions

Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie plate. Crimp the edges decoratively. Place the pie crust in the refrigerator to stay chilled while you prepare the filling. This helps prevent the crust from shrinking during the baking process.
Spread the pecan halves on a baking sheet and toast them in the oven for 5 to 7 minutes until they are fragrant. Toasting the nuts enhances their natural oils and ensures they stay crunchy inside the pie. Let them cool slightly, then chop half of them roughly while leaving the other half whole for the top of the pie.
In a large mixing bowl, whisk the three eggs until well combined. Add the maple syrup, brown sugar, melted butter, bourbon, vanilla extract, sea salt, and cinnamon. Whisk vigorously until the mixture is smooth and the sugar has mostly dissolved. Ensure the butter isn’t too hot, or it might scramble the eggs.
Remove the pie crust from the fridge. Scatter the chopped pecans evenly over the bottom of the crust. Pour the maple bourbon mixture over the chopped pecans. Arrange the remaining whole pecan halves on top in a decorative circular pattern. This gives the pie its iconic professional look.
Place the pie on a baking sheet to catch any potential drips. Bake for 50 to 55 minutes. The edges should be set, but the center should still have a slight jiggle when shaken gently. If the crust edges begin to brown too quickly, cover them with a pie shield or aluminum foil halfway through the baking time.
Transfer the pie to a wire rack and let it cool completely. This step is crucial; the filling needs at least 3 to 4 hours to set properly so you can get clean slices. For the best texture, let it sit at room temperature before serving.

Cook Time: 1 hour 15 minutes