Maple Bourbon Pecan Pie


For the pie:

6 tbsp butter
 1 cup packed brown sugar
 1 cup bourbon-infused maple syrup
 ½ tsp vanilla
 ½ tsp salt
 3 large eggs
 1 1/2 cups pecans
 9 inch prepared pie crust

For the maple bourbon whipped cream:

heavy whipping cream

bourbon-infused maple syrup


For the pie:

Heat oven to 350 degrees. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from oven and let cool.

In a medium-size saucepan, over medium heat, melt butter. Add brown sugar and bourbon-infused maple syrup and stir until smooth. Bring the mixture up to a simmer then remove from heat. Place in a bowl to cool for 10 minutes.


Whisk eggs and add to the butter-sugar mixture. Add in vanilla and salt whisking together until well blended. Pour mixture into uncooked pie shell. Place toasted pecans on top of the sugar fulling. Place pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place over pie. Bake pie in the oven for 20 minutes. Remove foil and bake for an additional 20-25 minutes until the edges of the pie are set. The center will be slightly jiggly but will set when cooled.


Remove pie from oven and place on a wire rack to cool. Sprinkle with flakey sea salt. Best served at room temperature.

For the maple bourbon whipped cream:

In a medium bowl, add in heavy whipping cream and bourbon-infused maple syrup. Whip until firm. Serve on cooled pie and enjoy!