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Maple Bourbon Pecan Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Ingredients
Ingredient Checklist
Pate Brisee for Maple Bourbon Pecan Pie
All-purpose flour, for dusting work surface
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs, plus 2 large egg yolks
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 tablespoons heavy cream
Whipped cream (optional)
Gallery
Maple Bourbon Pecan Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Gallery
Maple Bourbon Pecan Pie
Maple Bourbon Pecan Pie
Maple Bourbon Pecan Pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Recipe Summary
Yield: Makes 1 nine-inch pie
Yield: Makes 1 nine-inch pie
Makes 1 nine-inch pie
Ingredients
Ingredients
- Pate Brisee for Maple Bourbon Pecan Pie
- All-purpose flour, for dusting work surface
- 1 cup sugar
- 4 tablespoons unsalted butter, melted
- 4 large whole eggs, plus 2 large egg yolks
- 1 cup plus 2 tablespoons dark corn syrup
- 1/2 cup pure maple syrup
- 2 tablespoons bourbon or dark rum
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (5 1/4 ounces) pecan halves
- 2 tablespoons heavy cream
- Whipped cream (optional)
Directions
On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
Reviews (11)
Add Rating & Review
195 Ratings
5 star values:
36
4 star values:
78
3 star values:
53
2 star values:
24
1 star values:
4
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Reviews (11)
Add Rating & Review
195 Ratings
5 star values:
36
4 star values:
78
3 star values:
53
2 star values:
24
1 star values:
4
Add Rating & Review
195 Ratings
5 star values:
36
4 star values:
78
3 star values:
53
2 star values:
24
1 star values:
4
195 Ratings
5 star values:
36
4 star values:
78
3 star values:
53
2 star values:
24
1 star values:
4
195 Ratings
5 star values:
36
4 star values:
78
3 star values:
53
2 star values:
24
1 star values:
4
- 5 star values:
- 36
- 4 star values:
- 78
- 3 star values:
- 53
- 2 star values:
- 24
- 1 star values:
- 4
Martha Stewart Member
Rating: 4.0 stars
12/06/2019
Tips from a professional pastry chef:
I've been making this pie since it came out in the 1999 issue of her magazine. It is hands down the most delicious pecan pie recipe in the world. The only addition I make is about 1/4 tsp of salt. Pecan pie is very sweet and you need a hint of salt to balance it.
When making a pie, you always want to start with a homemade *crust* frozen. It allows the layers to set so you get delicious flakey layers like a croissant. If you're using a store-bought crust, there's no reason to chill it because they're made with oil and don't have layers.
It's a terrible idea to chill a *filled* pie before baking because it makes it nearly impossible to get an even set across the filling. It tends to overcook on the outside while not yet set in the center. Also, since every refrigerator is set to a different temp and people don't always chill for the same amount of time, results can very wildly.
The only reason she chills the whole pie before baking is because of the decorative leaves on the rim. It's hard to get them on just right if the pie shell is unfilled, plus they get soft so they have to be chilled before baking. It's cute but a total unnecessary hassle.
Do yourself a favor and skip the leaves, freeze the pie crust while making the *room temperature* filling, then reduce the baking time. The unchilled pie should be baked at 400F for 15 mins, then reduced to 350F and bake for another 50-55 mins.
If you really want to add the leaves, the baking time are the same as above, but freeze the leaves on a flat tray for about 20 minutes while the crust is also freezing. Working quickly, adhere the frozen leaves to the frozen pie crust then freeze the whole thing for another 15 minutes. Fill the frozen crust and bake same as above.
Martha Stewart Member
Rating: 5 stars
12/23/2018
This is my go to pie recipe. I make it every year for Thanksgiving and often for Christmas too. If I didn't make it, my family would protest! I use rum instead of bourbon because the first time, that's all I had on hand and now everyone expects it, though one of these days, I'm gonna just make it for the heck of it and use bourbon. It's super easy and so very tasty! I've never noticed a need to increase cooking time either.
Martha Stewart Member
Rating: 5 stars
11/10/2017
This was absolutely the most delicious pecan pie and it was a HIT! I was extremely nervous as I am not a baker but everything from the Pate Brisee to the filling was so delicious and perfect! This takes time to make between patience and actual baking but it is worth every moment! I did read the other comments and as mentioned before the baking time did take approximately 10-12 minutes longer than the 90 minutes at 350.
Martha Stewart Member
Rating: 3 stars
11/25/2014
It was delicious !
Martha Stewart Member
Rating: 1 stars
11/28/2013
I am a pastry chef and the measurements of this recipe are off. When I mixed the filling it seemed too lose with too little pecans. I baked it anyway, trusting Martha, and it never set. Needless to say, something is off. Her pate brisee is great but her filling measurements are wrong.
Martha Stewart Member
Rating: Unrated
11/25/2010
This is the most delicious pecan pie I've ever tasted. The first year I was in charge of the pecan pies, I made both this one and "Pecan Pie with Mrs. Kostyra" to see which recipe I liked better. Everyone at our large family Thanksgiving dinner preferred the Maple Bourbon one. One word of caution: The first time I made this, it came out perfect, but the second time I had a hard time getting the filling to "set." I think it is because I used a less viscous maple syrup the second year.
Martha Stewart Member
Rating: Unrated
11/16/2010
eball14 - i make this every year for thanksgiving, and i personally have to often cook it an EXTRA 5 or 10 minutes to get the knife tip to come out clean. and that's in 2 different ovens in 2 different apartments...
Martha Stewart Member
Rating: Unrated
10/24/2010
I've just tried making this and haven't eaten it yet but I think something went wrong. I did the 15 minutes at 400, then reduced it, and with about 35 minutes left, there was liquid all over the baking tray, the top looked too dark, and so I took it out! I'm hoping it will still taste nice, but I followed this recipe to a tee. Did others find you had to cook it shorter is my oven hotter than most?! I do think I'll try it again but will definitely keep a better eye on it.
Martha Stewart Member
Rating: Unrated
10/15/2008
I made a small error and was rewarded: I placed the remaining pecans on top of the partially-baked pie after 20 minutes of baking had passed , rather than place them on top of the unbaked filling (I simply forgot to do it earlier). This exposed the pecans to direct heat as they sat firmly on top of the partially baked shell, and resulted in an almost-burned condition when the pie was removed.
This almost-burnt flavor added some complexity.
Martha Stewart Member
Rating: Unrated
04/13/2008
Dah-licious! I didn't have any bourbon in my pantry so I used plain ole wiskey. Marvelous. I poured a glass for myself and well, the whole pie was just that much more fun to make! The maple syrup adds an additional flavor that makes this pie a fattening joy to eat
Martha Stewart Member
Rating: 4.0 stars
12/06/2019
Tips from a professional pastry chef:
I've been making this pie since it came out in the 1999 issue of her magazine. It is hands down the most delicious pecan pie recipe in the world. The only addition I make is about 1/4 tsp of salt. Pecan pie is very sweet and you need a hint of salt to balance it.
When making a pie, you always want to start with a homemade *crust* frozen. It allows the layers to set so you get delicious flakey layers like a croissant. If you're using a store-bought crust, there's no reason to chill it because they're made with oil and don't have layers.
It's a terrible idea to chill a *filled* pie before baking because it makes it nearly impossible to get an even set across the filling. It tends to overcook on the outside while not yet set in the center. Also, since every refrigerator is set to a different temp and people don't always chill for the same amount of time, results can very wildly.
The only reason she chills the whole pie before baking is because of the decorative leaves on the rim. It's hard to get them on just right if the pie shell is unfilled, plus they get soft so they have to be chilled before baking. It's cute but a total unnecessary hassle.
Do yourself a favor and skip the leaves, freeze the pie crust while making the *room temperature* filling, then reduce the baking time. The unchilled pie should be baked at 400F for 15 mins, then reduced to 350F and bake for another 50-55 mins.
If you really want to add the leaves, the baking time are the same as above, but freeze the leaves on a flat tray for about 20 minutes while the crust is also freezing. Working quickly, adhere the frozen leaves to the frozen pie crust then freeze the whole thing for another 15 minutes. Fill the frozen crust and bake same as above.
Rating: 4.0 stars
Rating: 5 stars
12/23/2018
This is my go to pie recipe. I make it every year for Thanksgiving and often for Christmas too. If I didn't make it, my family would protest! I use rum instead of bourbon because the first time, that's all I had on hand and now everyone expects it, though one of these days, I'm gonna just make it for the heck of it and use bourbon. It's super easy and so very tasty! I've never noticed a need to increase cooking time either.
Rating: 5 stars
Rating: 5 stars
11/10/2017
This was absolutely the most delicious pecan pie and it was a HIT! I was extremely nervous as I am not a baker but everything from the Pate Brisee to the filling was so delicious and perfect! This takes time to make between patience and actual baking but it is worth every moment! I did read the other comments and as mentioned before the baking time did take approximately 10-12 minutes longer than the 90 minutes at 350.
Rating: 3 stars
11/25/2014
It was delicious !
Rating: 3 stars
Rating: 1 stars
11/28/2013
I am a pastry chef and the measurements of this recipe are off. When I mixed the filling it seemed too lose with too little pecans. I baked it anyway, trusting Martha, and it never set. Needless to say, something is off. Her pate brisee is great but her filling measurements are wrong.
Rating: 1 stars
Rating: Unrated
11/25/2010
This is the most delicious pecan pie I've ever tasted. The first year I was in charge of the pecan pies, I made both this one and "Pecan Pie with Mrs. Kostyra" to see which recipe I liked better. Everyone at our large family Thanksgiving dinner preferred the Maple Bourbon one. One word of caution: The first time I made this, it came out perfect, but the second time I had a hard time getting the filling to "set." I think it is because I used a less viscous maple syrup the second year.
Rating: Unrated
Rating: Unrated
11/16/2010
eball14 - i make this every year for thanksgiving, and i personally have to often cook it an EXTRA 5 or 10 minutes to get the knife tip to come out clean. and that's in 2 different ovens in 2 different apartments...
Rating: Unrated
10/24/2010
I've just tried making this and haven't eaten it yet but I think something went wrong. I did the 15 minutes at 400, then reduced it, and with about 35 minutes left, there was liquid all over the baking tray, the top looked too dark, and so I took it out! I'm hoping it will still taste nice, but I followed this recipe to a tee. Did others find you had to cook it shorter is my oven hotter than most?! I do think I'll try it again but will definitely keep a better eye on it.
Rating: Unrated
10/15/2008
I made a small error and was rewarded: I placed the remaining pecans on top of the partially-baked pie after 20 minutes of baking had passed , rather than place them on top of the unbaked filling (I simply forgot to do it earlier). This exposed the pecans to direct heat as they sat firmly on top of the partially baked shell, and resulted in an almost-burned condition when the pie was removed.
This almost-burnt flavor added some complexity.
Rating: Unrated
04/13/2008
Dah-licious! I didn't have any bourbon in my pantry so I used plain ole wiskey. Marvelous. I poured a glass for myself and well, the whole pie was just that much more fun to make! The maple syrup adds an additional flavor that makes this pie a fattening joy to eat
All Reviews for Maple Bourbon Pecan Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Maple Bourbon Pecan Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
