This pecan pie is crunchy on top, melty in the middle—mostly because of the maple syrup—and boozy with bourbon. I tweaked my Dad’s recipe, which has always been a Picard family favourite. For the ultimate dessert experience, serve this pie with a spoonful of vanilla ice cream or whipped cream.
To make your own pie dough, see here.
• 1 pie dough in a 9″ pan, pre-cooked for 10 minutes.
• 1 cup maple syrup
• 1 cup brown sugar
• 1 shot bourbon
• 3 eggs
• 1 teaspoon vanilla
• 1 1/2 cups pecans
Pre-heat oven to 350°F.
In a bowl, mix all ingredients but the pecans.
Add 1 cup of pecans, lightly crushed.
Pour over the pre-cooked pie dough and top with the remaining pecans.
Bake for about 45 minutes, until the center is no longer wobbly.