On the irresistibility scale, this maple pecan pie gets perfect marks for just the right amount of sweetness, plenty of nutty goodness, and a delightful intensity of flavor that is practically over the top. In other words, it's kind of like the Lucille Ball of the pie world. Made with pure maple syrup and laced with a generous glug of good bourbon, it is most popular in my kitchen around Thanksgiving and Mardi Gras. But it makes a very welcome addition to the dessert table any time of the year.
For this pie, you will need a half batch of basic butter pie crust.
Ingredients for Maple Pecan Pie
- butter pie crust
- unsalted butter
- light brown sugar
- kosher salt
- eggs
- pure maple syrup
- pure vanilla extract
- bourbon (use one you would drink)
- pecans
See recipe card for quantities.
Instructions
Prepare the Crust
Prepare the crust dough using the recipe for butter pie crust. (You will only need 1 disk, or half the recipe, for this pie.) Wrap in plastic and set aside to rest in the refrigerator for at least an hour.
Heat oven to 400℉. Roll out the dough and transfer it to a 9 inch pie plate. Fold the edge under and crimp. Then chill the pie crust in the freezer for at least 10 minutes.
Line the crust with foil and fill it with beans or pie weights. Bake until the sides of the crust are set, about 15 minutes. Then remove the foil and weights.
Return the crust to the oven and bake for another 5 to 10 minutes. (Don't panic if the bottom puffs up a bit like mine did here...it will settle back down as it cools with some gentle coaxing and pressing using the back of a spoon.) Set the partially baked crust aside.
Prepare the Filling and Bake the Pie
Turn the oven down to 350℉. Scatter the pecans onto a rimmed baking sheet and toast them in the oven for about 7 to 10 minutes, stirring a couple times along the way, until they are fragrant and deep golden brown. Set the toasted pecans aside to cool.
Melt the butter in a medium saucepan over low heat.
Remove the saucepan from the heat and stir in the brown sugar and salt until smooth.
Next mix in the lightly beaten eggs.
Then add the maple syrup, vanilla, and bourbon, whisking until well incorporated.
Place the saucepan back over low heat and cook the filling mixture, whisking constantly, until it reaches 130℉.
Roughly chop the toasted pecans, and then stir them into the filling mixture.
Pour the filling mixture into the prepared crust.
Then bake the pie for about 45 minutes, or until it is lightly puffed across the top.
Serve warm or at room temperature with a generous dollop of lightly sweetened whipped cream.
Hint: The addition of bourbon beautifully complements the pecans and lends a boozy little kick to this pie, but it is entirely optional. If you prefer a zero proof pie, feel free to omit it.
Storage
Once completely cool, maple pecan pie is best stored in the refrigerator (covered with plastic wrap). This pie will keep for about 4 to 5 days.
Top tip
When it comes to preparing a maple pecan pie (or any sort of pecan pie, for that matter), each pie baker faces the age old dilemma...whether to chop, or not to chop, all of those gorgeous whole pecans? While leaving them whole certainly makes for a prettier presentation, I have came to the well studied conclusion that chopping them makes for a tastier pie. Chopped nuts simply tend to get better coated and more thoroughly incorporated into that rich filling, which ultimately means more consistent maple pecan flavor in every bite.
Related
Looking for more dessert ideas? Try these:
📖 Recipe
Maple Pecan Pie
Ingredients
- 1 disk butter pie crust (half recipe)
- 6 tablespoons unsalted butter
- 1 cup light brown sugar packed
- 1 teaspoon kosher salt (generous)
- 3 large eggs lightly beaten
- ¾ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- 2 tablespoons bourbon (the good stuff)
- 2 cups pecans toasted and chopped
Instructions
Prepare the Crust
- Prepare the crust dough using the recipe for butter pie crust. Set aside to rest in the refrigerator for at least an hour.
- Heat oven to 400℉. Roll out the dough and transfer it to a 9 inch pie plate. Fold the edge under and crimp. Then chill the pie crust in the freezer for at least 10 minutes.
- Line the crust with foil and fill it with beans or pie weights. Bake until the sides of the crust are set, about 15 minutes. Remove the foil and weights. Then return the crust to the oven and bake for another 5 to 10 minutes. Set the partially baked crust aside.
Prepare the Filling and Bake the Pie
- Turn the oven down to 350℉. Scatter the pecans onto a rimmed baking sheet and toast them in the oven for about 7 to 10 minutes, stirring a couple times along the way, until they are fragrant and deep golden brown. Set the toasted pecans aside to cool.
- Melt the butter in a medium saucepan over low heat.
- Remove the saucepan from the heat and stir in the brown sugar and salt until smooth. Mix in the lightly beaten eggs. Then whisk in the maple syrup, vanilla, and bourbon until well incorporated.
- Place the saucepan back over low heat and cook the filling mixture, whisking constantly, until it reaches 130℉.
- Roughly chop the toasted pecans, and then stir them into the filling mixture.
- Pour the filling mixture into the prepared crust and bake the pie for about 45 minutes, or until it is lightly puffed across the top.
- Serve warm or at room temperature with a generous dollop of lightly sweetened whipped cream.
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