Print

Best Easy Maple Bourbon Pecan Pie with Sea Salt

maple bourbon pecan pie - featured image
Print Recipe

This Maple Bourbon Pecan Pie features a rich, sophisticated filling made with pure maple syrup and bourbon, topped with flaky sea salt. It’s a grown-up twist on the classic that’s perfect for holidays and special gatherings.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 1 cup pure maple syrup (Grade A Dark Amber preferred)
  • ½ cup packed light brown sugar
  • 3 large eggs, at room temperature
  • ¼ cup unsalted butter, melted and cooled slightly
  • 2 tablespoons bourbon (e.g., Maker’s Mark)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 cups pecan halves (about 8 ounces)
  • 1 teaspoon flaky sea salt (e.g., Maldon)

Instructions

  1. Make the pie crust: In a medium bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or fingertips to work butter into flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle 3 tablespoons ice water over mixture and stir with a fork until dough just comes together. Add remaining water if needed. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour (up to 3 days).
  2. Blind bake the crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Trim excess and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove parchment and weights and bake for another 5 minutes until dry and 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. Gently fold in pecan halves with a spatula until coated.
  4. Assemble and bake: Pour filling into pre-baked crust. Place pie on middle rack of oven and bake at 375°F (190°C) for 15 minutes. Reduce oven temperature to 350°F (175°C) and continue baking for 35-45 minutes. Pie is done when edges are set and puffed slightly, but center still has a slight jiggle. If crust edges brown too quickly, tent with foil.
  5. Cool and finish: Transfer pie to a cooling rack and let cool completely (about 3 hours at room temperature). Sprinkle flaky sea salt evenly over top. Slice and serve at room temperature.

Notes

For best results, toast pecans at 350°F (175°C) for 5-7 minutes before adding to filling. Do not skip blind baking the crust. Let pie cool completely before slicing to ensure filling sets properly. Pie can be made 1-2 days ahead and tastes even better the next day. Store at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pecan pie, maple bourbon pecan pie, thanksgiving dessert, holiday pie, bourbon pecan pie, maple syrup pie, easy pecan pie

Find it online: https://dinadishes.com/best-easy-maple-bourbon-pecan-pie-with-sea-salt/