Bourbon Pecan Pie

December 21, 2012

bourbon pecan pie

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.


bourbon pecan pie

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.

bourbon pecan pie

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{ 5 comments… read them below or add one }

frugalfeeding December 21, 2012 at 6:09 pm

What a gorgeous pie! Great addition in the bourbon too!


Sue/the view from great island December 21, 2012 at 8:09 pm

Looks like a simple, no-nonsense recipe, and I really like all the maple syrup in it, and, of course, the bourbon!


Michelle December 22, 2012 at 10:58 pm

Maple syrup in pecan pie? This Southerner (from the home of bourbon no less) thinks that’s a brilliant idea!


Talaia @ December 31, 2012 at 2:36 pm

Your photography is stunning. Foodgawker brought me here :))


Bryan December 31, 2012 at 4:10 pm

Thanks for stopping by! 🙂


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