Maple Bourbon Pecan Pie without Corn Syrup! is a twist on the classic pecan pie, omitting corn syrup and incorporating the rich flavors of maple syrup and bourbon. Each bite of this gooey, nutty pie will transport you to a place of pure bliss. addition to your dessert repertoire.

Maple Bourbon Pecan Pie Recipe
The Maple Bourbon Pecan Pie recipe is a delightful dessert that marries two essential components: the pie crust and the filling, each playing a crucial role in creating a harmonious and decadent dessert experience.
Pie Crust: The foundation of this pie is a buttery, flaky pie crust that serves as the perfect vessel to contain the indulgent filling. The crust not only adds a delightful crunch but also provides a delicate, melt-in-your-mouth contrast to the rich and gooey pecan filling.
Filling: At the heart of this recipe lies the luscious pecan filling, a concoction that embodies the essence of sweet indulgence. Pecans, with their natural richness and nutty notes, are toasted to perfection and combined with a blend of maple syrup and bourbon. The maple syrup contributes a beautiful sweetness with earthy undertones, while the bourbon adds a sophisticated warmth and depth. Eggs and sugar bind the mixture together, creating a gooey, caramel-like consistency that oozes with flavor. A touch of vanilla extract and a hint of salt elevate the filling, ensuring a well-balanced and delectable taste in every bite.
Why You Should Make This Recipe
The Maple Bourbon Pecan Pie without Corn Syrup is a true delight for both your taste buds and your soul. Here's why you should give this recipe a try:
Maple and Bourbon Infusion: The combination of maple syrup and bourbon brings a burst of warmth and complexity to the pie, making it a sophisticated and indulgent dessert.
Crowd-Pleasing Dessert: Whether it's a family gathering or a festive celebration, this pie is a guaranteed crowd-pleaser that will have everyone coming back for seconds.
Nostalgia with a Twist: The familiar flavors of pecan pie are enhanced with the comforting essence of maple and the depth of bourbon, creating a nostalgic yet exciting experience.
Simple Ingredients, Stunning Results: With just a few basic ingredients, you can create a pie that looks and tastes like it came from a gourmet bakery.
Ingredients
Let's dive into the key ingredients that bring this Maple Bourbon Pecan Pie without Corn Syrup to life:
- Pecans: Pecans are the star of the show, providing a rich, nutty flavor and a satisfying crunch to the pie. They not only contribute to the pie's texture but also infuse it with their distinctive, buttery taste.
- Maple Syrup: Maple syrup brings natural sweetness and an earthy, caramel-like depth to the filling. It's a key flavor element that balances the richness of the pecans and adds complexity to the pie's taste profile.
- Bourbon: Bourbon lends a subtle warmth and a hint of smokiness to the pie, elevating its overall flavor profile. It's the secret ingredient that adds a touch of sophistication and depth to the sweetness of the filling.
- Pie Crust: The pie crust serves as the buttery, flaky vessel that holds the luscious filling. It contributes to the pie's overall texture, providing a crisp contrast to the gooey interior. This Pie crust is sweet just like all the other sweet pie recipes . You can either use a store bought or a homemade pie crust
- Eggs: Eggs play a critical role in binding the filling together. They help create the pie's gooey, custard-like consistency, ensuring that it sets properly during baking.
- Sugar: Sugar provides the necessary sweetness to balance the flavors of the pecans, maple syrup, and bourbon. It contributes to the overall richness of the pie, making it an irresistible sweet treat.
- Vanilla Extract: A touch of vanilla extract enhances the aroma and taste of the pie, adding a layer of complexity to the filling's flavor profile. It's a subtle yet crucial element that elevates the dessert.
- Salt: A pinch of salt is essential for balancing the sweetness of the pie
Instructions
Now that we have our ingredients, let's walk through the step-by-step process of creating the Maple Bourbon Pecan Pie without Corn Syrup:
Pie Crust
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
- Add the cold, cubed unsalted butter to the flour mixture.
- Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together.
- Gather the dough and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Pecan Filling
- In a saucepan, combine the maple syrup, bourbon, brown sugar, and unsalted butter.
- Cook over medium heat until the mixture is well combined and the butter is melted.
- Remove the saucepan from the heat and let the mixture cool slightly.
- In a separate bowl, lightly beat the eggs.
- Gradually whisk the beaten eggs into the slightly cooled maple syrup mixture until well combined.
Assembling the Pie
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled pie crust to fit a 9-inch pie dish.
- Carefully transfer the rolled-out crust to the pie dish, gently pressing it to fit the edges.
- Sprinkle the chopped pecans evenly over the pie crust.
- Pour the pecan filling over the chopped pecans, spreading it out evenly.
- Pour the sweetened condensed milk over the pecan filling, distributing it evenly.
Baking
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
- Remove the pie from the oven and let it cool on a wire rack before serving.
Equipment Needed
To create the Maple Bourbon Pecan Pie without Corn Syrup, you will need the following equipment:
- 9-inch Pie Dish: This pie recipe is designed to fit a standard 9-inch pie dish.
- Large Mixing Bowl: Use a large mixing bowl to combine the pie crust ingredients.
- Pastry Cutter or Forks: A pastry cutter or forks will help cut the cold butter into the flour for the pie crust.
- Saucepan: You'll need a saucepan to cook the pecan filling.
- Whisk: A whisk is essential for combining the filling ingredients.
- Rolling Pin: Use a rolling pin to roll out the chilled pie crust.
- Wire Rack: A wire rack is ideal for cooling the pie after baking.
Ingredient Substitutions
Feel free to customize the recipe to your taste or dietary preferences with these ingredient substitutions:
Pie Crust:
- You can use a store-bought pie crust if you're short on time or prefer not to make the crust from scratch.
- For a gluten-free option, use a gluten-free all-purpose flour blend to make the pie crust.
Pecans:
- If you don't have pecans, you can use walnuts or almonds as a substitute.
Maple Syrup:
- If you prefer a milder sweetness, you can use half maple syrup and half light corn syrup or golden syrup.
- For a vegan version, use maple-flavored agave nectar or maple-flavored syrup.
Bourbon:
- If you prefer a non-alcoholic version, you can omit the bourbon and increase the amount of maple syrup.
Variations and Serving Suggestions
The Maple Bourbon Pecan Pie without Corn Syrup is delicious on its own, but you can get creative with these variations and serving ideas:
Variations:
- Chocolate Pecan Pie: Add a layer of chocolate chips or chopped chocolate on top of the pie crust before pouring in the pecan filling for a decadent twist.
- Spiced Pecan Pie: Infuse the filling with warm spices like cinnamon, nutmeg, and a pinch of cayenne for a spiced and aromatic pie.
- Bourbon Caramel Drizzle: Drizzle a homemade bourbon caramel sauce over the pie just before serving for an extra indulgent touch.
Serving Suggestions:
- A La Mode: Serve each slice of warm pie with a scoop of vanilla ice cream for a classic and comforting combination.
- Whipped Cream: Top the pie with freshly whipped cream for a light and airy contrast to the richness of the filling.
- Caramel Drizzle: Add an extra drizzle of maple or bourbon caramel sauce over the pie for a decadent finish.

Storage and Shelf Life Tips
To preserve the freshness and quality of the Maple Bourbon Pecan Pie without Corn Syrup, follow these storage tips:
Storage:
- Room Temperature: The pie can be stored at room temperature, covered, for up to 2 days. After that, it's best to refrigerate it.
- Refrigerator: For longer storage, cover the pie with plastic wrap or aluminum foil and store it in the refrigerator for up to 4-5 days.
Shelf Life:
The pie is at its best within the first 2-3 days after baking. While it will still be delicious after that, the crust may become slightly less flaky.
Expert Tips for Pie Perfection
To ensure your Maple Bourbon Pecan Pie without Corn Syrup turns out flawlessly every time, here are some expert tips:
- Perfecting the Crust: Keep your butter cold and handle the pie crust dough as little as possible to achieve a tender and flaky crust.
- Toasting the Pecans: For extra flavor, consider toasting the pecans in the oven before adding them to the pie. Simply spread the pecans on a baking sheet and toast at 350°F (175°C) for about 5-7 minutes until fragrant.
- Bourbon Flavor: The intensity of the bourbon flavor can vary depending on the brand. Taste the filling before baking to adjust the amount of bourbon according to your preference.
- Cooling Time: Allow the pie to cool slightly before slicing and serving. This allows the filling to set and makes for neater slices.
Make-Ahead Tips for a Crowd
Planning to serve the Maple Bourbon Pecan Pie without Corn Syrup for a crowd? Here are some make-ahead tips to simplify your baking process:
- Prepare the Pie Crust: You can prepare the pie crust ahead of time and refrigerate it until you're ready to assemble the pie.
- Caramelized the Pecans in Advance: The pecans can be caramelized ahead of time and stored in an airtight container until you're ready to make the pie.
- Freeze the Assembled Pie: If you want to bake the pie ahead of time, you can freeze it (unbaked) and then pop it in the oven just before serving. Wrap the assembled pie tightly in plastic wrap and aluminum foil before freezing.
- Bake and Reheat: Alternatively, you can bake the pie ahead of time, let it cool completely, and then reheat it in the oven at 350°F (175°C) for about 15-20 minutes before serving.
By following these make-ahead tips, you'll be able to spend more time enjoying the company of your guests and less time in the kitchen.
All FAQs Answered Here
- Can I use other nuts instead of pecans?Absolutely! This recipe is versatile, and you can substitute the pecans with other nuts like walnuts, almonds, or a mix of your favorites.
- What type of pie crust works best for this recipe? A traditional buttery pie crust made with all-purpose flour and unsalted butter works best for this pie. However, you can experiment with other crusts, such as a graham cracker crust or a nut-based crust. just make sure the crust is sturdy enough to hold the filling.
- Can I make the pie crust ahead and freeze it? Yes, you can make the pie crust ahead of time and freeze it. Wrap the unbaked crust tightly in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before rolling it out.
- Can I use maple-flavored syrup instead of pure maple syrup? While pure maple syrup offers the best flavor, you can use maple-flavored syrup as a substitute. However, the taste may differ slightly.
- Can I make mini pies instead of one large pie? Yes, you can use mini pie dishes to create individual servings of the pie. Adjust the baking time accordingly.
- Is it necessary to toast the pecans before adding them to the pie? Toasting the pecans before adding them to the pie enhances their flavor and adds a delightful crunch. It's an optional step, but highly recommended.
- Can I use a store-bought pie crust? If you're short on time, a store-bought pie crust can be a convenient option. Just make sure to choose a high-quality brand for the best results.
- Can I add chocolate to the filling? Absolutely! You can sprinkle chocolate chips or chopped chocolate on top of the pie crust before adding the pecan filling for a chocolatey twist.
- Can I make the pie without bourbon? Yes, you can omit the bourbon if you prefer a non-alcoholic version. You can increase the amount of maple syrup to compensate for the missing liquid.
- Can I freeze the pie after baking? Yes, you can freeze the fully baked pie. Wrap it securely in plastic wrap and aluminum foil before freezing. Thaw it in the refrigerator before serving or reheat it in the oven as mentioned in the make-ahead tips.
Conclusion
The Maple Bourbon Pecan Pie without Corn Syrup is a dessert masterpiece that will leave your taste buds dancing with delight. Its luscious filling, infused with the richness of bourbon and the sweetness of maple syrup, creates a symphony of flavors that celebrates the joys of autumn and the warmth of gatherings with loved ones. Whether you're an experienced baker or a beginner in the kitchen, this recipe is sure to impress and satisfy any sweet tooth. So, gather your ingredients, preheat your oven, and embark on this delectable baking adventure. Prepare to create cherished memories and make hearts sing with the divine taste of the Maple Bourbon Pecan Pie. Happy baking!
📖 Recipe
Maple Bourbon Pecan Pie Without Corn Syrup
Equipment you will need
Ingredients
For the Pie Crust
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter (cold and cubed)
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 4-5 tablespoons ice-cold water
For the Pecan Filling
- 1 ½ cups pecans (chopped)
- ½ cup maple syrup
- ¼ cup bourbon
- ½ cup brown sugar
- ½ cup unsalted butter
- 3 large eggs
For Topping (any optional)
- whipped cream
Instructions
Prepare the Pie Crust (Skip this step if using a store bought pie crust)
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt.
- Add the cold, cubed unsalted butter to the flour mixture.
- Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, and mix until the dough comes together.
- Gather the dough and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Pecan Filling
- In a saucepan, combine the maple syrup, bourbon, brown sugar, and unsalted butter.
- Cook over medium heat until the mixture is well combined and the butter is melted.
- Remove the saucepan from the heat and let the mixture cool slightly.
- In a separate bowl, lightly beat the eggs.
- Gradually whisk the beaten eggs into the slightly cooled maple syrup mixture until well combined.
Assemble the Pie
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the chilled pie crust to fit a 9-inch pie dish.
- Carefully transfer the rolled-out crust to the pie dish, gently pressing it to fit the edges.
- Sprinkle the chopped pecans evenly over the pie crust.
- Pour the pecan filling over the chopped pecans, spreading it out evenly.
Bake the Pie
- Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is set.
Cooling and Serving
- Remove the pie from the oven and let it cool on a wire rack before serving.
- optionalArrange whole toasted pecans and drizzle some maple syrup before serving
- Slice and Serve
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