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Homemade Salted Maple Bourbon Pecan Pie – Best Easy Recipe

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This homemade salted maple bourbon pecan pie is a happy accident turned go-to dessert. With salted butter, real maple syrup, and a splash of bourbon, it delivers a deep, complex flavor that’s not too sweet and perfect for cozy evenings.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 3 large eggs, room temperature
  • ¾ cup pure maple syrup (Grade A dark amber)
  • ½ cup packed light brown sugar
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt (flaky sea salt)
  • 1 ½ cups pecan halves, toasted
  • ¼ cup pecan halves (for topping)
  • Flaky sea salt (for sprinkling)

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and work into flour until coarse crumbs form. Drizzle in ice water one tablespoon at a time, mixing with a fork until dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Blind bake the crust: Preheat oven to 375°F (190°C). Roll out dough on floured surface to 12 inches diameter. Transfer to 9-inch pie dish, trim excess, and crimp edges. Line with parchment paper and fill with pie weights. Bake 15 minutes, remove paper and weights, bake 5-7 more minutes until lightly golden. Set aside to cool.
  3. Toast the pecans: Spread pecan halves on baking sheet and toast in oven for 5-7 minutes until fragrant. Let cool.
  4. Make the filling: In a medium bowl, whisk eggs until light and frothy. Add maple syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt. Whisk until smooth and glossy.
  5. Assemble the pie: Spread toasted pecans evenly over bottom of blind-baked crust. Carefully pour filling over pecans. Arrange extra pecan halves on top.
  6. Bake the pie: Place on middle rack at 375°F (190°C) for 10 minutes. Reduce temperature to 350°F (175°C) and bake 40-50 minutes more until center is just set (jiggles slightly but not liquid). Cover edges with foil if browning too fast.
  7. Cool and salt: Let pie cool on wire rack for at least 2 hours. While still warm, sprinkle top with flaky sea salt.

Notes

Don’t skip toasting the pecans—it brings out their oils and crunch. Sprinkle salt while pie is still warm so it melts in. Let pie cool completely (at least 2 hours) before slicing to avoid runny filling. For best flavor, use a bourbon you’d actually drink. The pie can be made a day ahead; flavors improve overnight.

Nutrition

Keywords: pecan pie, salted maple bourbon pecan pie, bourbon pecan pie, maple pecan pie, easy pecan pie recipe, homemade pecan pie, Thanksgiving dessert, comfort food

Find it online: https://cookluma.com/homemade-salted-maple-bourbon-pecan-pie-best-easy-recipe/