Maple-Infused Bourbon Pecan Pie
Indulge in this rich, old-fashioned pecan pie that embraces the deep, earthy flavors of maple syrup and a hint of bourbon. Unlike traditional pecan pies that rely on corn syrup, this version uses pure maple syrup for a unique sweetness and depth. This pie features a luscious filling made with light brown sugar, heavy cream, and toasted pecans for that delightful crunch. Perfect for holidays and gatherings, this pie is a true Southern classic that will impress your family and friends. Serve it warm or at room temperature, and enjoy a slice of sweetness with your loved ones.
N/A
Servings
350
Calories
9
Ingredients
Ingredients
maple syrup
1 cup (none)
light brown sugar
1 cup (packed)
heavy cream
1/2 cup (none)
molasses
1 tablespoon (none)
unsalted butter
4 tablespoons (cut into 1/2-inch pieces)
salt
1/2 teaspoon (none)
large egg yolks
6 (lightly beaten)
pecans
1 1/2 cups (toasted and chopped)
unbaked pie shell
1 (9 inch) (chilled in pie plate for 30 minutes)
Instructions
1
1. Prepare the Pie Crust: If you haven't already, chill your unbaked pie shell in the pie plate for 30 minutes to prevent shrinkage during baking.
2
2. Make the Filling: Preheat your oven by adjusting the rack to the lowest position and heating it to 450°F (232°C). In a medium saucepan over medium heat, combine the maple syrup, light brown sugar, heavy cream, and molasses. Stir occasionally until the sugar has completely dissolved, about 3 minutes. Remove from heat and let the mixture cool for 5 minutes.
3
3. Add the Flavorings: Whisk in the unsalted butter and salt until well combined. Next, gradually whisk in the beaten egg yolks until the filling is smooth and evenly mixed.
4
4. Assemble the Pie: Scatter the toasted and chopped pecans evenly across the chilled pie shell. Carefully pour the filling over the pecans, ensuring they are well-distributed.
5
5. Bake the Pie: Immediately place the pie in the hot oven, then quickly reduce the temperature to 325°F (163°C). Bake for 45 to 60 minutes, or until the filling is set and jiggles slightly in the center when gently shaken.
6
6. Cool: Remove the pie from the oven and let it cool on a wire rack for at least 1 hour. Refrigerate the pie until fully set, about 3 hours, or up to 1 day before serving.
7
7. Serve: Bring the pie to room temperature before slicing and serving. Enjoy the pie as is, or with a dollop of whipped cream for an extra treat!
Nutrition Information
20
Fat
37
Carbs
4
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes this Maple-Infused Bourbon Pecan Pie unique?
Unlike traditional recipes that use corn syrup, this version utilizes pure maple syrup for a deeper flavor and unique sweetness.
How many pecans are required for this recipe?
You will need 1 1/2 cups of pecans.
Should the pecans be prepared in a specific way?
Yes, the pecans should be toasted and chopped for the best flavor and crunch.
What size pie shell is needed?
The recipe calls for one 9-inch unbaked pie shell.
Why do I need to chill the pie shell for 30 minutes?
Chilling the unbaked pie shell helps prevent it from shrinking during the baking process.
What is the initial oven temperature for baking?
The oven should be preheated to 450°F (232°C) with the rack in the lowest position.
Does the oven temperature change during baking?
Yes, immediately after placing the pie in the oven, you should reduce the temperature to 325°F (163°C).
How long does the pie need to bake?
The pie should bake for 45 to 60 minutes at the reduced temperature.
How do I know when the pecan pie is finished baking?
The pie is done when the filling is set but still jiggles slightly in the center when gently shaken.
How many egg yolks are used in the filling?
This recipe uses 6 large egg yolks, which are lightly beaten.
Is there heavy cream in this pecan pie?
Yes, the filling includes 1/2 cup of heavy cream for a luscious texture.
What type of sugar should I use?
The recipe calls for 1 cup of packed light brown sugar.
Is molasses used in this recipe?
Yes, 1 tablespoon of molasses is included to add depth to the sweetness.
How long should the pie cool before refrigeration?
The pie should cool on a wire rack for at least 1 hour.
How long does the pie need to be refrigerated?
Refrigerate the pie for about 3 hours or up to 1 day until it is fully set.
Should I serve the pie cold?
The pie is best served at room temperature.
How many calories are in a serving?
There are approximately 350 calories per serving.
What is the fat content per serving?
Each serving contains approximately 20 grams of fat.
How many carbohydrates are in a slice?
There are 37 grams of carbohydrates per serving.
How much protein does this pie provide?
Each slice provides about 4 grams of protein.
How many ingredients are in this recipe?
There are 9 primary ingredients used to make this pie.
Can I use salted butter?
The recipe specifies 4 tablespoons of unsalted butter, cut into 1/2-inch pieces.
What is the first step in making the filling?
Combine maple syrup, brown sugar, heavy cream, and molasses in a saucepan over medium heat until the sugar dissolves.
How long does it take for the sugar to dissolve in the saucepan?
It takes about 3 minutes of stirring occasionally over medium heat.
When should I add the egg yolks?
Gradually whisk in the beaten egg yolks after the syrup mixture has cooled for 5 minutes and the butter has been incorporated.
Where should the oven rack be placed?
The rack should be adjusted to the lowest position for even baking of the crust.
How should the pecans be distributed?
Scatter the pecans evenly across the bottom of the chilled pie shell before pouring the filling over them.
Can I add a topping when serving?
Yes, it is suggested to serve it with a dollop of whipped cream for an extra treat.
Is this recipe suitable for holidays?
Yes, it is described as a Southern classic perfect for holidays and gatherings.
What is the primary liquid sweetener used?
Pure maple syrup is the primary liquid sweetener, providing 1 cup for the filling.