Southern Bourbon Pecan Pie

5 from 82 votes

This Classic Southern Pecan Pie has notes of Bourbon and Maple Syrup making this pie one of the most distinctive, corn syrup free pecan pies I've ever made!

Prep Time30

Cook Time45

Course: Dessert Recipes

Cuisine: American

Servings: Servings

Calories: 409kcal

Author: Laura

Equipment

Pie Plate

Ingredients

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

Instructions

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

Notes

Blind-Baking is not required but I like to blind-bake the crusts when I'm worried the pie filling might make the pie have a soggy bottom.

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 on the parchment paper. Bake the crust for 10 minutes with the paper and the weights. Then carefully remove the paper and weights. Bake another 5 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.

Nutrition