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Bourbon Maple Pecan Pie with Homemade Pie Crust

This amazing dessert is an All-American classic. Serve whipped cream alongside this Bourbon Maple Pecan Pie with Homemade Pie Crust and you're sure to have folks coming back for seconds!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Servings: 8 Servings

Ingredients

Pie Crust

  • 5 cups All Purpose Flour
  • 1 tablespoon Salt
  • 3 tablespoons Sugar
  • 1 pound Butter cut into ½” cubes and chilled
  • 1 cup Ice Water +/- a few tablespoons

Bourbon Pecan Pie Filling

  • 4 medium Eggs
  • 0.5 cups Sugar
  • 2 tablespoons Butter melted
  • 1 cup Dark Corn Syrup
  • 0.5 cup Maple Syrup
  • 0.25 cup Bourbon 80 proof
  • 1 teaspoon Vanilla Extract
  • 2 cups Pecans finely ground

Instructions

Pie Dough

  • Make the ice water and have it chilling for at least 10 minutes.
  • Cut the butter and chill it, in freezer if necessary.
  • Mix all dry with a whisk, add into food processor. Add the cold butter and pulse it into the dry until the butter is nearly all the size of frozen peas.
  • Trickle in a cup of ice water, still pulsing, for a few quick blade rotations then pull off machine.
  • Pour loose dough into plastic wrap, shape into a firm disc and chill in the fridge for at least an hour.

Blind Baking

  • Preheat oven to 350F and position an oven rack in the bottom third of the oven.
  • Roll enough pastry to fit into your pie shell, crimping the edges and spearing the bottom with a fork numerous times.
  • Wrap the excess pie dough and freeze for later use.
  • Place baking beans inside pie crust and bake in oven till just set; finish by pulling out the beans and baking longer as necessary.
  • Pull from the oven once evenly baked through and let cool.

Bourbon Maple Pecan Pie

  • Mix all ingredients together in a bowl, and pour into pre-baked 9” pie shell.
  • Bake 325 oven for 25-30 minutes.
  • Pull when surface does not jiggle anymore.
  • Cool and cut when cold, serve with whipped cream.