This Maple Bourbon Pecan Pie has a rich and creamy maple pecan pie filling topped with a delicious hint of Bourbon whipped cream! It's the perfect dessert for your holiday meal!
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Preheat oven to 350 degrees F (176 degrees C ), and grease a 9-inch pie dish with non-stick cooking spray.
Line a baking sheet with parchment paper. Spread pecans in single layer.
Toast pecans in oven for 7 minutes on 350 degrees F. Keep a close eye and shake the pan.
In 3 quart saucepan, cook maple syrup, granulated sugar, and butter over medium heat until mixture boils.
Reduce heat to medium- low and cook 5 minutes, stirring.
In large bowl, with whisk, beat eggs slightly,
Slowly whisk in the hot syrup mixture. Then stir in vanilla.
Keep whisking syrup into eggs until fully incorporated
Place pecans in pie crust.
Pour syrup mixture over pecans. *Be careful not to fill it too high. Depending on your pie plate and crust, you may have leftovers (you can make tarts with them, if you desire).
*This is how much leftover I had
Place unbaked crust on cookie sheet.
Bake 40 minutes or until filling is just set. The internal temperature should read 200 degrees F (approximately)
Cool pie on wire rack for at least 1 hour. *You can speed this up by placing it in the fridge after 20-30 minutes.
Bourbon Whipped Cream
Beat whipping cream to soft peaks and add powdered sugar and bourbon.
Beat to stiff peaks
To serve, add a dollop to each piece of pie and a half pecan.
Notes
*See post content for important recipe information, substitutions and tips!
Nutrition Facts
📋Maple Bourbon Pecan Pie Recipe
Amount Per Serving (1 slice)
Calories 1668Calories from Fat 945
% Daily Value*
Fat 105g162%
Saturated Fat 33g206%
Trans Fat 0.2g
Polyunsaturated Fat 14g
Monounsaturated Fat 50g
Cholesterol 142mg47%
Sodium 1040mg45%
Potassium 376mg11%
Carbohydrates 163g54%
Fiber 5g21%
Sugar 39g43%
Protein 20g40%
Vitamin A 758IU15%
Vitamin C 0.4mg0%
Calcium 103mg10%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.