maple bourbon pecan pie

I made this for the holidays and it was a huge hit around the dinner table.  So rich and oh so good!  Use Bulleit bourbon, Jack Daniels, or your favorite bourbon in this pie recipe.

Maple Bourbon Pecan Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
  • 2¼ cups raw pecan halves
  • 6 tablespoons butter
  • ⅔ cup dark brown sugar
  • ½ teaspoon fine sea salt
  • 3 large eggs
  • ⅔ cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 4 tablespoons bourbon, divided use
  • pre-made pie crust
  1. Spread the pecan halves on a small baking sheet in a single layer and toast in a 350º F oven until fragrant, 12-14 minutes. Let the nuts cool, then use your fingers to break each half into 4-8 pieces.
  2. Reduce the oven temperature to 275º F.
  3. In a medium-large saucepan, melt the butter with the brown sugar and salt.
  4. Remove from heat let cool 30 seconds then gently whisk in the eggs one at a time, then the maple syrup, vanilla and 2 tablespoons of the bourbon.
  5. Return the pot to a low heat and cook, stirring constantly with a heat-proof rubber spatula, until the mixture is warm to the touch (130ºF on an instant-read thermometer).
  6. Remove from the heat and whisk in the remaining 2 tablespoons of bourbon and the pecan pieces.
  7. Pour the mixture into the prepared pie shell.
  8. Bake the pie at 275º until the custard is mostly set, 25-40 minutes.