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If you need a new family favorite Thanksgiving pie try this classic Bourbon Pecan pie! Rich, nutty, and caramel-y, this pie is for everyone. A touch of maple syrup and bourbon set off the flavor of this classic pecan pie! Freshly made and baked to a perfect golden brown this delicious pie will become a true family classic recipe. Plus like ALL my other pecan pie recipes, this one doesn’t have corn syrup!
What other pecan pie recipes?
Oh my, among my friends I’m known as the Queen of Pecan Pie! I LOVE a good slice of pecan pie with a cup of coffee after a long day of cooking and baking. I’ve got a Corn Syrup Free Traditional Pecan Pie, a Chocolate Pecan Pie, Mini-Pecan Pies, and EVEN a Pecan Pumpkin Pie.
ALL of my pecan pies are made without corn syrup. I find that I prefer the flavor of a good pecan pie when I don’t use corn syrup so ALL of them have been developed without the overpowering sweetness of corn syrup.
Will a pie without corn syrup still be set up??
It absolutely will set up. If you’re worried it won’t set up and it will be runny, the best way to ensure it won’t be runny is to follow the recipe carefully and use all the listed ingredients. The eggs and the all-purpose flour will help bind the filling and make a sort of caramel custard.
The second best way to make sure it sets up is to chill the entire pie in the refrigerator after allowing it to cool on a wire rack until it’s at room temperature. Throwing a hot pie into a cold fridge is going to make your fridge warm up rather than the pie cool down so let it cool BEFORE putting it in the fridge.
What makes this a Southern Pecan Pie??
The addition of a little bourbon AND a splash of maple syrup are the ingredients that make this distinctive southern pecan pie stand out from its other pecan pie counterparts. Traditional pecan pies use corn syrup with vanilla extract or just a bit of maple syrup as the flavoring agent.
This is more of a maple bourbon pecan pie, and the complex flavor is hard to describe. You’re just going to have to make it and try it! But it definitely does NOT taste like you had a shot of bourbon.
What Do I need?
- 1 single pie crust, unbaked, and in a pie dish
- large eggs
- dark brown sugar MUST use real Brown Sugar not kirkland brand
- melted butter at room temperature
- maple syrup
- flour-I always use and recommend Our Favorite, King Arthur Flour
Tools you need:
- 9-inch pie plate, not a deep dish pie pan
- large bowl
- wooden spoon
About the Crust
For the crust of the pie, you can use any form of crust you’re comfortable with. I don’t mean switching out to a graham cracker crust though!
I mean you can use your own pie crust recipe, my all-butter crust recipe for a flaky pie crust, a shortening crust recipe, a prepared refrigerated OR frozen crust. Or you can EVEN use a pie crust mix. ANY pie crust you’re comfortable with is a good pie crust to use.
Pie Pan information
For this recipe don’t use your big fancy deep dish pie pan, it doesn’t require it! You need an old-fashioned regular pie pan such as a 9-inch pyrex. These are typically about an inch deep or so and this pie fits that pan perfectly!!
While it’s NOT required you can blind-bake your pie crust for this recipe. To blind bake after cooling your pie dough in the pan cover it with a sheet of parchment. Add pie weights, rice, beans, or even sugar onto the parchment paper. Bake the crust for 15 minutes with the paper and the weights. Then carefully remove the paper and weights. Bake another 10 minutes empty, fill with the pie filling and bake as directed.
Blind baking can help with soggy bottoms. I don’t usually get a soggy bottom on my pecan pies BUT occasionally it happens. And the best way to ensure it doesn’t happen is to blind-bake your crust. Again not necessary but if you’re worried you can take that step to allay your fears.
If the crust starts to brown
Because you are baking the crust for an EXTRA long time you may want to cover the crimpled edges of your pie in the last 20 minutes of baking to make sure the edges don’t catch and turn black.
It would be a shame if you did the work to blind bake and then your crimping catches on fire! Simply cover with a pie crust cover like this pie crust shield OR tear foil into strips and gently fold them over the crust to keep it from browning too much. or worse BURNING.
To store leftovers
This pie can sit out at room temperature for a day. After that, the pie should be covered tightly and refrigerated for up to 4 days.
Southern Bourbon Pecan Pie
- 1 9-inch pie crust
- 1/2 cup unsalted butter
- 1 1/2 cup dark brown sugar
- 2 TBSP all-purpose
- 1 pinch salt
- 2 large eggs
- 2 tsp bourbon
- 1 TBSP maple syrup
- 1 TBSP Milk
- 1 1/2 cups pecans
- preheat the oven to 375°
- pat out the prepared pie crust on a lightly floured surface or roll it out with a rolling pin as needed
- lightly flour the pie pan and ease the crust into it, don't stretch it, just ease it in, then crimp the edges, chill in the fridge for 10 minutes
- blind bake the pie crust with the beans or sugar or pie weights for 10 minutes, then remove the weights and paper, for 5 more minutes
- then lay parchment paper in the pie crust and add 1 1/2 cups of dried beans, sugar or pie weights on top of the parchment
- melt the butter in a small saucepan over low heat, set aside to cool
- stir the brown sugar, flour, and salt together in a mixing bowl
- in a separate bowl mix the eggs, cooled butter, bourbon, maple syrup, and together with a whisk, and whisk until combined, don't try to beat the eggs until frothy just mix everything together very well
- pour into the sugar mixture and stir well until everything is combined
- stir in the pecan halves
- pour the pie filling into the partially prebaked pie sheel
- bake in the preheated oven for 45-50 minutes or until the center is just about set and the crust is browned
- if the crust starts to get too brown add strips of aluminum foil to the edges
- cool completely on a wire rack, the pie can stay on the counter at room temperature for a day then cover and refrigerate