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Cozy Salted Maple Bourbon Pecan Pie

salted maple bourbon pecan pie - featured image
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A rich, balanced pecan pie made with maple syrup and bourbon, topped with flaky sea salt. This easy recipe is perfect for holidays and gatherings, delivering deep, complex flavor with minimal effort.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 cup pure maple syrup (Grade B or dark amber)
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves
  • 1 tablespoon flaky sea salt

Instructions

  1. Make the crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and work into flour using a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water one tablespoon at a time, mixing with a fork until dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Preheat and blind bake: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle, about ⅛-inch thick. Transfer to a 9-inch pie dish, press into corners, trim edges leaving ½-inch overhang, and crimp. Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove parchment and weights, and bake for another 5 minutes until lightly golden. Set aside to cool slightly.
  3. Make the filling: In a large bowl, whisk together maple syrup, brown sugar, eggs, melted butter, bourbon, vanilla extract, and salt until smooth and glossy. Do not over-whisk.
  4. Assemble the pie: Spread pecan halves evenly over the bottom of the par-baked crust. Pour filling over pecans without stirring. Sprinkle flaky sea salt evenly over the top.
  5. Bake: Place pie on middle rack and bake for 45-50 minutes. Filling should be set around edges but slightly jiggly in center. If crust browns too quickly, tent edges with foil after 25 minutes.
  6. Cool completely: Let pie cool on a wire rack for at least 2-3 hours before slicing to allow filling to firm up.

Notes

Blind bake the crust to prevent sogginess. Let melted butter cool before adding to eggs to avoid curdling. For glass pie dishes, reduce oven temperature by 25°F. Pie can be made 2 days ahead and stored at room temperature. Flavors improve after a day.

Nutrition

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

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