90 minutes
A traditional pecan pie recipe with a touch of bourbon and maple syrup, creating a rich and flavorful dessert.
All Purpose Flour, for dusting
cups
Pie Crust Dough, for 9-inch single crust pie
each
Unsalted Butter, melted and browned
cups
Maple Syrup, pure
cups
Honey, pure
cups
Light brown sugar, packed
cups
Maple Sugar, optional
cups
Large Eggs, at room temperature
each
Bourbon, optional
tablespoons
Vanilla Extract, pure
teaspoons
teaspoons
Pecan Halves
cups
Maldon Sea Salt, flaky, for finishing
to taste
1. Prepare Pie Crust
Roll out the pie crust dough on a surface dusted with all-purpose flour. Fit the dough into a 9-inch metal pie plate and tuck it into the freezer for 30 minutes to a full day.
2. Preheat Oven and Prepare Baking Sheet
Preheat the oven to 425 degrees Fahrenheit and place a rimmed baking sheet inside to heat up.
3. Prepare Filling
Melt the unsalted butter in a saucepan over medium heat until it begins to brown, then add the maple syrup and reduce the mixture before setting aside to cool for 10 minutes.
4. Combine Filling Ingredients
In a mixing bowl, whisk together the light brown sugar, maple sugar (if using), large eggs, bourbon (if using), vanilla extract, and kosher salt. Stir in the cooled syrup mixture, ensuring to scrape all the brown bits from the pot.
5. Assemble Pie
Arrange the pecan halves in the crust and carefully pour the filling over the pecans.
6. Bake Pie
Place the pie on the heated baking sheet in the oven and bake at 425 degrees Fahrenheit for 10 minutes. Then, reduce the temperature to 350 degrees Fahrenheit and continue baking for another 35 to 45 minutes until the center is puffed and golden brown.
7. Cool and Finish
Let the pie cool on a wire rack for at least 2 hours to set the filling. Optionally, sprinkle flaky Maldon sea salt over the cooled pie before serving.
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