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Maple Bourbon Pecan Pie (No Corn Syrup!) Recipe

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This Maple Bourbon Pecan Pie recipe offers a delightful twist on the classic Southern dessert by eliminating corn syrup and incorporating rich maple syrup and bourbon for depth of flavor. Featuring a flaky all-butter pie crust filled with toasted pecans in a smooth, spiced filling, this pie is perfect for holidays or anytime you crave a deliciously nutty, sweet treat.

Ingredients

Pie Crust

  • 1 recipe all-butter pie crust

Filling

  • 2 cups chopped pecans, plus pecan halves for decorating the top
  • 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

  1. Prepare the pie crust: Roll the pie dough out on a lightly floured surface to between 1/4 and 1/8 inch thickness forming a 12-13 inch circle. Place it into a pie pan, pressing gently into the edges, trimming any excess dough, and crimping edges as desired. Dock the crust all over with a fork and chill in the fridge for 30 minutes.
  2. Preheat oven: Set oven to 400°F to prepare for blind baking the crust.
  3. Partially blind bake the crust: Place chilled crust on a baking sheet, line with crumpled parchment or foil, fill with pie weights or dry beans to prevent shrinking. Bake for 15 minutes, remove weights and lining, then bake an additional 5 minutes. Let the crust cool.
  4. Reduce oven temperature: Lower the oven to 350°F for baking the filled pie later.
  5. Toast the pecans: Spread chopped pecans on a small baking sheet and toast in the oven for 6-8 minutes until fragrant. Cool completely.
  6. Make the filling base: In a small saucepan over medium heat, melt butter. Add brown sugar and whisk for 1 minute until melted. Pour in heavy cream and bring to a gentle simmer, whisking constantly for 1 minute. Remove from heat and stir in maple syrup, bourbon, vanilla, salt, and cinnamon. Transfer to a heat-proof bowl and cool to room temperature, stirring occasionally to prevent seizing.
  7. Finish the filling: Once cooled, whisk in the eggs until smooth. Fold in the toasted chopped pecans with a rubber spatula. Pour the filling into the prepared crust, spreading evenly and ensuring pecans are distributed. Decorate the top with whole pecan halves if desired.
  8. Bake the pie: Bake at 350°F for 35-45 minutes, until the filling is set but still slightly jiggly in the center and reaches about 200°F internal temperature. Cool the pie for 2-3 hours before serving. Optionally chill for a few hours.
  9. Store the pie: Wrap cooled pie in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze the wrapped pie in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.

Notes

  • Ensure eggs are at room temperature for a smooth filling.
  • Use pure maple syrup for the best flavor and to maintain the no corn syrup promise.
  • Make sure to cool the filling base completely before adding eggs to prevent curdling.
  • If you don’t have pie weights, dry beans or rice can be used for blind baking.
  • Let the pie cool thoroughly to allow the filling to set properly before slicing.
  • Decorating with pecan halves is optional but adds a beautiful finish.
  • Chilling the pie before slicing helps achieve cleaner cuts.

Find it online: https://recipethrive.com/maple-bourbon-pecan-pie-no-corn-syrup-recipe/