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Maple-Pecan Pie with Bourbon Whipped Cream

Yields8 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

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.

Maple-Pecan Pie with Bourbon Whipped Cream

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

  1. In a bowl, whisk together flour and salt.

  2. Cut in cold butter with a pastry cutter (or fingertips) until mixture resembles coarse crumbs.

  3. Add ice water, 1 tbsp at a time, until dough just comes together.

  4. Shape into a disk, wrap, and chill for 30 minutes.

  5. 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

  1. Preheat oven to 350°F (175°C).

  2. In a large bowl, whisk together maple syrup, corn syrup, brown sugar, melted butter, eggs, vanilla, cinnamon, and salt until smooth.

  3. Stir in toasted pecans.

  4. Pour filling into prepared pie shell.

Bake the pie
3

  1. Bake for 50–55 minutes, until filling is set but slightly wobbly in the center.

  2. If crust browns too quickly, cover edges with foil.

  3. Cool pie completely at room temperature for at least 2 hours before slicing.

Make the bourbon whipped cream
4

  1. In a chilled bowl, whip cream with powdered sugar, bourbon, and vanilla until soft peaks form.

  2. Keep refrigerated until ready to serve.

Serve
5

  1. Slice pie into wedges.

  2. Top each slice with a generous dollop of bourbon whipped cream.

  3. 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).

Nutrition Facts

8 servings

Serving size