Maple Bourbon Pecan Pie

This is a really sad post for me.  Don’t get me wrong, this pie was delicious!  I’m sad because I worked sooooo hard (let’s say the better part of an hour) making this beautiful pie crust only to have it totally freak out on me and shrink.  I have NEVER had this happen before and of course it happened when I was baking for Thanksgiving for 12 people.  Lovely.  I’m just going to stick with this is now a “rustic” pecan pie…


  • 1 pie crust
  • Cooking spray
  • 3/4 c. pecan halves
  • 1/4 c. finely chopped pecans
  • 1/2 c. maple syrup
  • 1/2 c. dark corn syrup
  • 3 TBS brown sugar
  • 2 TBS butter, melted
  • 2 TBS bourbon
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt
  • 2 large eggs, lightly beaten
  • 2 large egg whites, lightly beaten

Preheat oven to 350°.

Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.

Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350° for 38 minutes or until center of pie is almost set (shield edges of piecrust with foil if crust gets too brown). Cool on wire rack.

Categories: American, Desserts, Recipes | Tags: , , , , , , | 7 Comments

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7 thoughts on “Maple Bourbon Pecan Pie

  1. Oh no! Well you know what it still tasted great and once it’s sliced shrinkage doesn’t matter. I love maple in pecan pie.

  2. I feel your pie pain! I had a total pie-saster at Thanksgiving…I put my pumpkin pie outside to cool and an opossum ate some of it…surprisingly opossums don’t like crust. Your pie still looks yummy. One can not make a bad pecan pie

    • Oh no, that’s terrible!!! And you’re right, as long as the ingredients are right, who cares what it looks like. Pecan pie is always yummy :)

  3. Did you blind bake your pastry first as this will stop it shrinking? Still looks yummy :)

    • Not this time…normally, yes. This pie had to bake for so long that the original recipe didn’t call for blind baking. Lesson learned…recipe steered me wrong haha

  4. Pingback: Pumpkin Bread Pudding with Vanilla Bean Creme Anglais & Spicy Caramel Apple Sauce « foodistherapy

  5. Pingback: Cooking in a Small Space « foodistherapy

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