Although this isn’t considered a “classic” pecan pie, bourbon seems to be a pretty popular additive. Which brand of bourbon you add is entirely up to you. The maple syrup and maple sugar should be 100% pure. Do not use pancake syrup or one of those maple-flavored syrups primarily for desserts. If it’s not 100% pure maple syrup then it probably contains mostly corn syrup. This is a NO CORN SYRUP pecan pie recipe. The rich maple flavor pairs beautifully with toasted pecans, creating a deeper, more complex filling that tastes wonderfully homemade and indulgent.
Since I’m from New England and pass 1000s of maple trees every day, I must mention the maple syrup and maple sugar recommended in this recipe. You should be able to find 100% pure maple syrup just about everywhere but maple sugar might be difficult to find. It’s granulated maple sugar, exactly the same as the white sugar used in most recipes. If you’re unable to find granulated maple sugar, DO NOT USE WHITE SUGAR. Substitute light or dark brown sugar in place of the granulated maple sugar.
Once upon a time I was frowned upon for frequently using refrigerated store-bought pie crusts. Times have changed! The more recipes I read online, the more I realize almost everyone is now using refrigerated pie crusts. For this recipe you’ll want to prebake the crust. The directions should be on the box. Basically you prebake the crust and allow it to cool. Add the filling, and the crust will finish baking while the pie is in the oven. If you notice the edge of the crust is getting too dark, use a pie crust shield or wrap thin strips of aluminum foil around the outer edge.
Maple bourbon pecan pie takes the classic richness of traditional pecan pie and deepens it with layers of warm, complex flavor. The maple syrup and sugar add a woodsy sweetness that feels rounder and more aromatic than corn syrup would, giving the filling a caramel‑like depth that pairs beautifully with the toasted pecans. The bourbon brings its own subtle notes of vanilla, oak, and spice, which melt into the custard as it bakes, creating a filling that tastes richer, smoother, and more nuanced without ever feeling boozy. Together, the maple and bourbon elevate the familiar gooey center into something that feels both comforting and a little luxurious.
The textures, flavors, and aromas of this pie work together in such a satisfying way. The pecans toast on top, turning crisp and fragrant, while the maple‑bourbon custard underneath stays glossy, soft, and almost fudge‑like at the edges. As the pie cools, the flavors settle into a perfect balance—nutty, sweet, buttery, and warmly spiced—making each slice feel like a special‑occasion dessert even though the ingredients are simple. It’s the kind of pie that fills the kitchen with an irresistible aroma and delivers a flavor that lingers long after the last bite.
What You’ll Need To Make This Pie
Tools & Utensils
- 9-inch pie plate
- Wire whisk
- Wire cooling rack
- Medium saucepan
- Small bowl
- Set of measuring spoons
- Measuring cup
Key Ingredients
- Refrigerated pie crust
- Pecans chopped and halves
- Pure maple syrup
- Pure maple sugar
- Molasses
- Bourbon
- Vanilla extract
- Eggs
- Butter
Maple Bourbon Pecan Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 medium saucepan
- 1 small bowl
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
Filling
- 1 refrigerated pie crust
- 1 cup pecans chopped or pieces
- 1 cup pure maple syrup Grade A Very Dark (if you can find it)
- 1 cup pure maple sugar
- 2 Tbsp molasses
- 2 Tbsp bourbon
- 1 Tbsp vanilla extract
- 3 eggs
- 4 Tbsp butter frozen and cubed
Pecan Topping
- 1 cup pecan halves lightly toasted
- 1 Tbsp pure maple syrup
- 1 Tbsp bourbon
Instructions
Preheat The Oven
- Move one rack to the lowest position and preheat the oven to 400℉.
Prepare The Crust
- The refrigerated crust should sit at room temperature for 15-20 minutes or as directed on the package.
- Place the crust in the pie plate and crimp or flute the edge. Using a fork poke several holes in the bottom and sides to prevent the crust from bubbling while baking.
- Bake for 10 minutes or until golden brown as directed on the package. if you notice any bubbles while the crust is baking, gently press them down with a spoon.
- Remove from oven and allow to cool to room temperature while preparing the filling.
- Leave the oven temp at 400℉.
Prepare The Filling
- In medium saucepan whisk together the cup of maple syrup, maple sugar, and molasses. Cook over on medium heat, stirring frequently, until the sugar dissolves. This should take about 2-3 minutes. Remove from heat and allow to cool for 5 minutes.
- Whisk in the cubed butter, 2 tablespoons of bourbon, and vanilla extract.
- Slowly whisk in the eggs, one at a time, until well blended.
- Stir in the chopped pecans and set aside.
Prepare The Pecan Topping
- In small bowl add the pecan halves, 1 Tbsp maple syrup, and 1 Tbsp of bourbon. Toss until the pecans are well coated.
Assemble and Bake
- Pour the pecan filling into the cooled crust then top with the coated pecan halves.
- Place the pie on the bottom rack and lower the oven temp to 325℉.
- Bake for 60+ minutes or until the center of the pie is almost set. The center of the pie should be slightly jiggly.
Cool
- Allow to sit on wire cooling rack until the pie plate is cool to the touch. This could take 4-5 hours.