Maple Bourbon Pecan Pie (No Corn Syrup) Recipe
This Maple Bourbon Pecan Pie is a decadent twist on the classic pecan pie, made without corn syrup and featuring rich, natural sweeteners like pure maple syrup and light brown sugar. The filling combines toasted pecans, butter, cream, and a splash of bourbon for depth of flavor, all encased in a flaky, all-butter pie crust. A perfect dessert for holidays or special occasions, it’s baked to achieve a slightly jiggle-center custard with a beautifully decorated pecan top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pie Crust
- 1 recipe all-butter pie crust
Filling
- 2 cups chopped pecans, plus pecan halves for decorating
- 1 stick (4 oz) unsalted butter
- 1 cup light brown sugar
- 2/3 cup heavy cream
- 1/2 cup pure maple syrup
- 3 tablespoons bourbon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1 teaspoon vanilla bean paste
- 3 eggs, room temperature
Instructions
- Prepare the pie crust: Roll the pie dough out on a lightly floured surface to a 12-13 inch circle, about 1/4 to 1/8 inch thick. Press it into a pie pan, trim excess dough and crimp edges if desired. Dock the crust all over with a fork. Refrigerate for 30 minutes.
- Preheat the oven: Set the oven to 400°F.
- Blind bake the crust: Place the chilled crust on a baking sheet, line with parchment or foil and fill with pie weights or dried beans. Bake 15 minutes, then remove weights and bake 5 minutes more. Let cool.
- Lower oven temperature: Reduce oven to 350°F.
- Toast pecans: Spread chopped pecans on a small baking sheet and toast for 6-8 minutes until fragrant. Cool.
- Make the filling base: In a small saucepan over medium heat, melt butter. Whisk in brown sugar for 1 minute until melted. Add cream and simmer gently for 1 minute, whisking constantly. Remove from heat and stir in maple syrup, bourbon, vanilla bean paste, salt, and cinnamon. Transfer to heatproof bowl to cool to room temperature, stirring occasionally.
- Finish filling and assemble pie: Once cooled, whisk eggs into the maple mixture until smooth. Fold in toasted chopped pecans. Pour filling into pie crust. Distribute pecans evenly with a fork and decorate top with pecan halves if desired.
- Bake the pie: Bake for 35-45 minutes until filling is set but slightly jiggles in the center and reaches about 200°F internal temperature. Cool the pie for 2-3 hours before serving. Optionally chill in the refrigerator for a couple of hours.
- Storage: Wrap cooled pie in plastic wrap. Refrigerate for up to 3 days or freeze up to 3 months in a freezer-safe bag. Defrost in refrigerator before serving.
Notes
- For best results, use room temperature eggs for smooth filling texture.
- Be careful not to over-bake the pie; a slight jiggle in the center ensures a creamy custard consistency.
- Properly chilling the pie crust before blind baking helps prevent shrinking.
- To speed up cooling the filling base, chill in refrigerator but stir regularly to prevent seizing.
- This recipe does not use corn syrup, making it a more natural and less processed pecan pie option.
- Use pure maple syrup for authentic flavor—avoid flavored or imitation syrups.
