Oh Sweet Day!

Maple Bourbon Pecan Pie



You may have had eaten a lot of pies during the holidays. Or you are still lingering that pecan pie that you had at your mother’s house. For me, I had too many cakes. Or I had made too many cakes. And I am in the mood for pies.


The pie crust here is short crust pastry (pâte brisée). You can also use a shortbread crust which will make a richer and more buttery pie. Now for the bourbon addition, I will have to say that it simply takes the already perfect pecan pie to another level. And I am saying it from my multiple experiences of making this pie for my clients. Just two tablespoons, and that’s good enough to bring out the new character of this pie – a fairly strong bourbon flavour, yet not overwhelming.

Ingredients (9-inch pie):

Short Crust Pastry
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon white sugar
1 stick unsalted butter, cut into little cubes, chilled
1/4 cup ice water
4 large eggs 
1/2 cup maple syrup
1/2 tablespoon corn syrup
4 tablespoons unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups pecan


Prepare the crust by placing flour, salt and sugar in a food processor to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.

Gather dough into a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.

Remove the dough from the fridge. Roll dough on a floured surface into a 12-inch circle. Fit into a 9-inch round tart pan. Transfer to freezer to chill for at least an hour (It helps dough from shrinking when being baked).

Preheat oven to 350F. Place tart pan onto baking sheet to catch any spilling.

To prepare filling, in a large bowl, whisk eggs, corn syrup, maple syrup, butter, bourbon, vanilla and salt until smooth. Pour mixture into chilled pie crust. Then arrange pecans in the concentric circles on top of pie filling.

Bake for 50 to 55 minutes, until the center is just set. Set aside to cool. Serve warm with vanilla ice cream or whipped cream.


  1. I made this recipe as written, and it turned out to be dessert quiche. Grey, way too eggy, spongy, not very good. Nothing like pecan pie. I am wondering if real maple syrup was used, or corn syrup based “maple syrup?” I used actual vermont maple syrup. Such a waste!

  2. Yes, Sue. You can use whatever pie pan you have as long as you grease it well before baking. :)

  3. That pie looks delicious! Can you use a regular round baking pan instead of a tart pan?

  4. Thanks, Victor Beard.

  5. Hi Marissa, it should be 1/2 tablespoon. You can substitute it with honey.

  6. What is the measurement for the corn syrup? It only says 1/2. Also, do you have any suggestions on what I can substitute for corn syrup? Thanks! Looking forward to trying this recipe!

  7. Thanks, Jo! By the way, your Crockpot Sweet and Tangy Asian Meatballs look really delicious! I will have to try it soon!

  8. Oh dear, this pecan pie looks so beautiful. I bet it was good, pecan pie is my favorite and I do love a shot of bourbon. :)

  9. Thank you, Hanna. I think my magic wand is messing around, doing it again, messing around, doing it again……..you have no idea how many times I have failed. Yet we got lucky. And that’s a good way to start our new year! :)

  10. LOL, Ms Lemon. Who cares about overload? I am already overloaded! As long as food is great, it’s fine. Cheers. :)

  11. OMG!!! THAT CRUST!!!!! You must be a magician with mad crazy skills because there’s no way I could do that without a wand and some trickery.

    Love, love, love it!! :D

  12. I am still on holiday overload, but I pinned this so as soon as I recover it is on my list. Beautiful crust.

  13. You know what, Jane. ME TOO! Glad to know someone on the same team! Yay!

  14. I can have pies all the time. Especially some decadent looking ones. :)

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