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.
Recipe by Chef Tom Cooks ! at