A flaky pie crust filled with maple-sweetened pecan custard, baked until golden and glossy, and served with a cloud of bourbon-spiked whipped cream.
[cooked-sharing]
Yields8 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
For the pie crust (or use 1 store-bought)
1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, chilled and cubed
4 tbsp ice water
For the filling
1 cup pure maple syrup
½ cup light corn syrup (or substitute with golden syrup)
½ cup light brown sugar, packed
½ cup unsalted butter, melted
3 large eggs
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
2 cups pecan halves, toasted
For the bourbon whipped cream
1 cup heavy cream, chilled
2 tbsp powdered sugar
1 tbsp bourbon (or more to taste)
½ tsp vanilla extract
Make the crust (if homemade)
1
-
In a bowl, whisk together flour and salt.
-
Cut in cold butter with a pastry cutter (or fingertips) until mixture resembles coarse crumbs.
-
Add ice water, 1 tbsp at a time, until dough just comes together.
-
Shape into a disk, wrap, and chill for 30 minutes.
-
Roll dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trim, and crimp edges.
Prepare the filling
2
-
Preheat oven to 350°F (175°C).
-
In a large bowl, whisk together maple syrup, corn syrup, brown sugar, melted butter, eggs, vanilla, cinnamon, and salt until smooth.
-
Stir in toasted pecans.
-
Pour filling into prepared pie shell.
Bake the pie
3
-
Bake for 50–55 minutes, until filling is set but slightly wobbly in the center.
-
If crust browns too quickly, cover edges with foil.
-
Cool pie completely at room temperature for at least 2 hours before slicing.
Make the bourbon whipped cream
4
-
In a chilled bowl, whip cream with powdered sugar, bourbon, and vanilla until soft peaks form.
-
Keep refrigerated until ready to serve.
Serve
5
-
Slice pie into wedges.
-
Top each slice with a generous dollop of bourbon whipped cream.
-
Optionally, sprinkle with extra toasted pecans or a dusting of cinnamon.
Serving Suggestions
6
-
Serve slightly warm or at room temperature.
-
Pairs beautifully with coffee, spiced chai, or a glass of bourbon on the rocks.
-
Can be made a day in advance, stored at room temperature (covered).
Tips & Variations
7
-
No bourbon? Use rum or brandy, or skip alcohol and add ½ tsp maple extract.
-
Nut variation: Try a mix of pecans and walnuts for extra depth.
-
Extra festive: Drizzle with a little salted caramel before serving.
-
Mini version: Use a muffin tin to bake mini pecan pies (adjust bake time to 25 minutes).
Ingredients
For the pie crust (or use 1 store-bought)
1 ¼ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, chilled and cubed
4 tbsp ice water
For the filling
1 cup pure maple syrup
½ cup light corn syrup (or substitute with golden syrup)
½ cup light brown sugar, packed
½ cup unsalted butter, melted
3 large eggs
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
2 cups pecan halves, toasted
For the bourbon whipped cream
1 cup heavy cream, chilled
2 tbsp powdered sugar
1 tbsp bourbon (or more to taste)
½ tsp vanilla extract
Directions
Make the crust (if homemade)
1
-
In a bowl, whisk together flour and salt.
-
Cut in cold butter with a pastry cutter (or fingertips) until mixture resembles coarse crumbs.
-
Add ice water, 1 tbsp at a time, until dough just comes together.
-
Shape into a disk, wrap, and chill for 30 minutes.
-
Roll dough on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trim, and crimp edges.
Prepare the filling
2
-
Preheat oven to 350°F (175°C).
-
In a large bowl, whisk together maple syrup, corn syrup, brown sugar, melted butter, eggs, vanilla, cinnamon, and salt until smooth.
-
Stir in toasted pecans.
-
Pour filling into prepared pie shell.
Bake the pie
3
-
Bake for 50–55 minutes, until filling is set but slightly wobbly in the center.
-
If crust browns too quickly, cover edges with foil.
-
Cool pie completely at room temperature for at least 2 hours before slicing.
Make the bourbon whipped cream
4
-
In a chilled bowl, whip cream with powdered sugar, bourbon, and vanilla until soft peaks form.
-
Keep refrigerated until ready to serve.
Serve
5
-
Slice pie into wedges.
-
Top each slice with a generous dollop of bourbon whipped cream.
-
Optionally, sprinkle with extra toasted pecans or a dusting of cinnamon.
Serving Suggestions
6
-
Serve slightly warm or at room temperature.
-
Pairs beautifully with coffee, spiced chai, or a glass of bourbon on the rocks.
-
Can be made a day in advance, stored at room temperature (covered).
Tips & Variations
7
-
No bourbon? Use rum or brandy, or skip alcohol and add ½ tsp maple extract.
-
Nut variation: Try a mix of pecans and walnuts for extra depth.
-
Extra festive: Drizzle with a little salted caramel before serving.
-
Mini version: Use a muffin tin to bake mini pecan pies (adjust bake time to 25 minutes).
Maple-Pecan Pie with Bourbon Whipped Cream
Visited 1 times, 1 visit(s) today
