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Easy Salted Maple Bourbon Pecan Pie Recipe

Salted Maple Bourbon Pecan Pie - featured image
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This Easy Salted Maple Bourbon Pecan Pie is the one I bring to every Thanksgiving, every potluck, every time I need a dessert that feels special but doesn’t require a culinary degree. It’s that good.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 3 large eggs (room temperature)
  • ¾ cup pure maple syrup (Grade A Dark Amber recommended)
  • ½ cup packed light brown sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon (e.g., Bulleit or Maker’s Mark)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves (toasted lightly)
  • Flaky sea salt (for topping, e.g., Maldon)

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter bits remaining. Drizzle in ice water, one tablespoon at a time, mixing with a fork until the dough just holds together when squeezed. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat your oven to 375°F (190°C).
  3. Roll out the dough: On a lightly floured surface, roll the dough into a 12-inch circle, about ⅛-inch thick. Carefully transfer it to your 9-inch pie dish. Trim the edges to about ½-inch overhang, then fold under and crimp as desired.
  4. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights and bake for another 5-7 minutes, until the bottom looks dry and lightly golden. Set aside to cool slightly.
  5. Make the filling: In a medium bowl, whisk together the eggs, maple syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt until smooth and well combined. Don’t over-whisk.
  6. Assemble the pie: Spread the pecan halves evenly over the bottom of the pre-baked crust. Slowly pour the filling over the pecans. Gently nudge any floating pecans into an even layer with a fork if needed.
  7. Bake: Place the pie on the center rack and bake for 45-55 minutes. The filling should be set around the edges but still slightly jiggly in the center. If the crust is browning too quickly, loosely cover the edges with foil or a pie shield after 30 minutes.
  8. Cool: Let the pie cool completely on a wire rack—this takes about 2-3 hours. The filling will continue to set as it cools.
  9. Finish with salt: Just before serving, sprinkle the top with flaky sea salt.

Notes

Don’t skip blind baking the crust—it prevents a soggy bottom. Toast pecans lightly for deeper flavor. Use room temperature eggs for a smoother filling. Check for doneness: edges set and puffed, center slightly jiggly. Let pie cool completely before slicing to avoid runny filling. For a bourbon-free version, substitute with 1 teaspoon bourbon extract mixed with 1 tablespoon water or 2 teaspoons vanilla extract. For a gluten-free version, use a gluten-free pie crust. Store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pecan pie, salted maple bourbon pecan pie, Thanksgiving dessert, holiday pie, easy pecan pie, bourbon pecan pie, maple pecan pie

Find it online: https://willarecipes.com/easy-salted-maple-bourbon-pecan-pie-recipe/