Pecan Pie with Maple Syrup and Bourbon Recipe
Indulging in a slice of Pecan Pie with Maple Syrup and Bourbon is a delight that elevates any occasion. This recipe is simple yet luxurious, combining the sweet nutty flavor of pecans with the rich undertones of maple syrup and bourbon. It’s perfect for gatherings or cozy family dinners, and the best part? You can easily customize it to suit your taste!
Recipe Information
Prep Time: 120 minutes
Cook Time: 60 minutes
Total Time: 180 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 5 g
Carbohydrates: 43 g
Fat: 18 g
Fiber: 2 g
Sugar: 28 g
Sodium: 240 mg
Why Make Pecan Pie with Maple Syrup and Bourbon Recipe
This Pecan Pie with Maple Syrup and Bourbon is not only a gorgeous dessert but also a source of healthy fats from pecans. It’s a versatile recipe too; you can modify the sweetness or add your favorite flavors. Plus, the bourbon imparts a depth that makes each bite feel special and indulgent.
How to Make Pecan Pie with Maple Syrup and Bourbon Recipe Step by Step
Ingredients
1 batch of pâte à pie (my favorite pie dough recipe, chilled for at least 4 hours)
350 g pecan halves + extra for decoration
95 g brown sugar
60 g granulated sugar
1/2 tsp cinnamon
1 tsp vanilla paste
1/2 tsp salt
225 g maple syrup
2 tbsp bourbon (e.g., Jack Daniels)
4 medium eggs, beaten
60 g unsalted butter
3 tbsp all-purpose flour (T55)
Directions
- Make your favorite pâte à pie recipe and chill it in the refrigerator for at least 4 hours. Once chilled, roll out the dough and line a 22 cm diameter tart pan. Place the prepared crust in the freezer while you prepare the filling.
- Set your oven to 200°C (about 400°F) to preheat while assembling the filling.
- Place the 350 g of pecan halves evenly on the bottom of the chilled pie crust in the tart pan.
- In a mixing bowl, combine the brown sugar, granulated sugar, cinnamon, vanilla paste, salt, bourbon, and maple syrup. Stir until smooth and homogeneous.
- Beat 4 medium eggs lightly and incorporate them into the sugar-spice mixture until fully blended.
- In a small saucepan, melt the unsalted butter over low heat. Once melted, add all the flour at once and whisk vigorously for about 30 seconds to form a smooth roux-like mixture. Remove from heat.
- Pour the butter-flour mixture into the main filling bowl and whisk thoroughly to combine all ingredients into a smooth filling.
- Pour the prepared pecan filling over the nuts in the tart shell, ensuring even distribution. Optionally, decorate the top with additional pecan halves for a beautiful finish.
- Bake in the preheated oven at 200°C for 15 minutes. After 15 minutes, cover the tart loosely with aluminum foil to prevent over-browning and burning.
- Reduce oven temperature to 180°C and bake for an additional 45 to 55 minutes, until the filling is set and firm to the touch.
- Remove the tart from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours before slicing to ensure the filling firms up properly.
How to Serve Pecan Pie with Maple Syrup and Bourbon Recipe
This delightful pie is best served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of sweetness. It also pairs wonderfully with a warm cup of coffee or aromatic tea, adding to the cozy experience.
How to Store Pecan Pie with Maple Syrup and Bourbon Recipe
Store leftovers in the fridge for up to 5 days. If you want to freeze it, wrap the pie tightly in plastic wrap and then in foil. To reheat, place it directly in a low oven until warmed through.
Expert Tips for Cooking Pecan Pie with Maple Syrup and Bourbon Recipe
- Ensure your pie crust is well-chilled before baking to prevent shrinking.
- Use fresh pecans for the best flavor.
- For a twist, try adding a hint of sea salt on top before serving to heighten the sweet flavors.
Delicious Variations of Pecan Pie with Maple Syrup and Bourbon Recipe
Consider adding dark chocolate chips for a decadent chocolate version or a touch of orange zest for a citrus-infused delight. You can also spice things up with the addition of cayenne pepper for a warm kick.
Frequently Asked Questions about Pecan Pie with Maple Syrup and Bourbon Recipe
Can I substitute the bourbon?
Absolutely! You can use vanilla extract or your favorite whiskey if you prefer.
What is the best way to slice the pie?
Using a sharp knife and letting the pie sit for a few minutes after refrigeration will give you clean, beautiful slices.
How do I know when the pie is done baking?
The filling should be set and firm to the touch, but slightly jiggles in the center is fine.
Conclusion
This Pecan Pie with Maple Syrup and Bourbon Recipe is a showstopper that effortlessly brings warmth and flavor to your table. Try it today, and enjoy a slice of this sweet, delightful treat that everyone will love!
Pecan Pie with Maple Syrup and Bourbon
Ingredients
Method
- Make your favorite pâte à pie recipe and chill it in the refrigerator for at least 4 hours. Once chilled, roll out the dough and line a 22 cm diameter tart pan. Place the prepared crust in the freezer while you prepare the filling.
- Set your oven to 200°C (about 400°F) to preheat while assembling the filling.
- Place the 350 g of pecan halves evenly on the bottom of the chilled pie crust in the tart pan.
- In a mixing bowl, combine the brown sugar, granulated sugar, cinnamon, vanilla paste, salt, bourbon, and maple syrup. Stir until smooth and homogeneous.
- Beat 4 medium eggs lightly and incorporate them into the sugar-spice mixture until fully blended.
- In a small saucepan, melt the unsalted butter over low heat. Once melted, add all the flour at once and whisk vigorously for about 30 seconds to form a smooth roux-like mixture. Remove from heat.
- Pour the butter-flour mixture into the main filling bowl and whisk thoroughly to combine all ingredients into a smooth filling.
- Pour the prepared pecan filling over the nuts in the tart shell, ensuring even distribution. Optionally, decorate the top with additional pecan halves for a beautiful finish.
- Bake in the preheated oven at 200°C for 15 minutes. After 15 minutes, cover the tart loosely with aluminum foil to prevent over-browning and burning.
- Reduce oven temperature to 180°C and bake for an additional 45 to 55 minutes, until the filling is set and firm to the touch.
- Remove the tart from the oven and allow it to cool completely at room temperature. Then refrigerate for at least 4 hours before slicing to ensure the filling firms up properly.
