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Perfect Maple Bourbon Pecan Pie with Buttery Shortbread Crust

maple bourbon pecan pie - featured image
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A rich and cozy pecan pie featuring a buttery shortbread crust and a warm maple bourbon filling, perfect for holidays and gatherings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, cold and diced
  • 1/2 tsp vanilla extract
  • 2–3 tbsp ice water
  • 3 large eggs, room temperature
  • 1 cup (240ml) pure maple syrup
  • 2 tbsp bourbon whiskey
  • 1/4 cup (57g) unsalted butter, melted
  • 1/2 cup (100g) packed brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cups (150g) chopped pecans, toasted
  • 1/2 cup whole pecan halves (optional, for topping)

Instructions

  1. In a mixing bowl or food processor, combine flour, sugar, and salt. Add cold, diced butter and pulse or cut in until mixture resembles coarse crumbs.
  2. Add ice water, one tablespoon at a time, until dough comes together when pressed. Avoid overworking.
  3. Shape dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish, trim and crimp edges. Chill for 15 minutes.
  5. Preheat oven to 350°F (175°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  6. Remove weights and bake 5 more minutes until just golden. Let crust cool slightly.
  7. Toast chopped pecans on a baking sheet in the oven for 5-7 minutes until fragrant. Let cool.
  8. In a bowl, whisk eggs. Add maple syrup, bourbon, melted butter, brown sugar, vanilla extract, and salt. Whisk until smooth.
  9. Scatter toasted chopped pecans evenly over the pre-baked crust. Pour filling over nuts and gently tap pan to settle mixture.
  10. Arrange whole pecan halves on top for decoration.
  11. Bake pie at 350°F (175°C) for 50-60 minutes until filling is set but slightly jiggly in center. Tent with foil if edges brown too fast.
  12. Cool pie completely on a wire rack for at least 2 hours before slicing.

Notes

Blind bake the crust to prevent sogginess. Use room temperature eggs for smooth filling. Toast pecans for best flavor. Tent pie edges with foil if browning too fast. Cool completely before slicing for perfect texture. Substitute bourbon with vanilla and rum extract for non-alcoholic version. Gluten-free crust can be made with gluten-free flour blend.

Nutrition

Keywords: pecan pie, maple bourbon pecan pie, shortbread crust, holiday dessert, easy pecan pie, homemade pie, autumn dessert

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