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Maple Bourbon Pecan Pie (No Corn Syrup!)

This is the best pecan pie recipe! Maple bourbon pecan pie has a sweet and gooey center, flaky pie crust, layer of toasted pecans and uses absolutely no corn syrup! If you're a pecan pie lover, you are sure to love this homemade pecan pie!
4.82 from 43 votes
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Prep Time 30 minutes
Cook Time 41 minutes
Dough Chill Time 2 hours 20 minutes
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 8 slices

Ingredients
 

For the Flaky Bourbon Pie Crust

  • 2 ½ cups (313 g) all purpose flour Bob's Red Mill
  • 2 tablespoon (25 g) granulated white sugar
  • ½ teaspoon salt
  • 1 cup (224 g) unsalted butter, cold and cut into cubes
  • 2-4 tablespoon (30-60 ml) bourbon, cold
  • 1 egg, whisked for the egg wash

For the Pecan Filling

  • ¾ cup (180 ml) pure maple syrup, Grade A
  • 1 tablespoon (8 g) all purpose flour Bob's Red Mill
  • 1 cup (220 g) light brown sugar, packed
  • ¼ cup (56 g) unsalted butter, melted and slightly cooled
  • 2 tablespoon (30 ml) bourbon, at room temperature
  • 1 teaspoon vanilla bean paste or extract
  • ½ teaspoon salt
  • 3 eggs, at room temperature and whisked
  • 2 cups (220 g) whole pecans

Instructions
 

For the Flaky Bourbon Pie Crust

  • If you do not want to make the decorative leaf cutouts, only make half the pie crust recipe, or save the other pie crust for another pie!
  • Add flour, sugar and salt to a food processor and pulse to combine.
    2 ½ cups (313 g) all purpose flour, 2 tablespoon (25 g) granulated white sugar, ½ teaspoon salt
  • While the food processor is running, add in the cold butter a few pieces at a time until all is combined.
    1 cup (224 g) unsalted butter, cold and cut into cubes
  • While the food processor is running, add in the cold bourbon. Start with two tablespoons and increase from there just until you see the dough pull away from the sides and come together.
    2-4 tablespoon (30-60 ml) bourbon, cold
  • Divide the dough in two, form into disks and wrap tightly with plastic wrap.
  • Chill the dough in the fridge for at least two hours and up to three days.
  • Once the dough has chilled, remove one disk form the fridge and allow it to sit out of the fridge for 15-20 minutes until it is soft but still cold.
  • Roll the dough out on a floured surface until you have a 10 inch circle.
  • Carefully transfer the dough to a 9-inch metal pie pan.
  • Press the dough into the bottom of the pie pan. Roll the outside edges of the dough towards the edges of the pie pan and tuck it behind the rest of the dough so you have a double layer, and slightly press together. Press the edges of the dough together so they form a scalloped shape.
  • Poke a few holes with a fork on the bottom of the pie crust and then place the prepared pie crust in the fridge for at least 20 minutes while working on the filling.

For the Pecan Filling

  • Preheat oven to 350 degrees F. Place a cookie sheet in the oven while it is preheating.
  • Add the maple syrup and flour to a large bowl and whisk to combine.
    ¾ cup (180 ml) pure maple syrup, Grade A, 1 tablespoon (8 g) all purpose flour
  • Add in the brown sugar, melted and slightly cooled butter, bourbon, vanilla and salt and combine.
    1 cup (220 g) light brown sugar, packed, ¼ cup (56 g) unsalted butter, melted and slightly cooled, 2 tablespoon (30 ml) bourbon, at room temperature, 1 teaspoon vanilla bean paste or extract, ½ teaspoon salt
  • Add in the eggs and gently mix just until combined.
    3 eggs, at room temperature and whisked
  • Add in half of the pecans and stir to combine.
    2 cups (220 g) whole pecans
  • Pour the filling into the prepared pie crust
  • Arrange the rest of the pecans on top of the pie. (This is optional. You can also just add all the pecans to the filling mixture and then pour into the prepared crust.)
  • Brush the edges of the pie crust with egg wash.
    1 egg, whisked
  • Place the pie on the preheated cookie sheet in the oven. Bake the pie for 39-43 minutes, just until the edges are set and the center is slightly jiggly.
    (41 minutes and 30 seconds usually is perfect!)
  • Once the pie is done baking, transfer it to a cooling rack. Allow it to cool completely, at least 5 hours.

For the Decorative Leaf Cutouts (Optional)

  • While the pie is cooling, remove the second dough disk from the fridge and allow it to sit out for 15-20 minutes. Again it should be soft but still cold.
  • Roll the dough out on a floured surface until you have a 10 inch circle.
  • Cut decorative leaves out of the dough with cookie cutters.
  • Transfer the dough leaves to a parchment paper lined baking sheet.
  • Let the leaves chill for at least 20 minutes.
  • While the leaves chill preheat the oven to 350 degrees.
  • Once the leaves are chilled, brush each with egg wash.
  • Bake the leaves for 15-20 minutes until golden brown.
  • Let them cool completely.

Serve the Pie!

  • Once the pie is completely cooled, arrange the leaves on top and serve!
  • Cover left overs and store at room temperature for up to three days, or freeze for up to two weeks.
Keyword pecan, pecan pie, Pie, Thanksgiving, Thanksgiving dessert, Thanksgiving pie
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