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.