Divine Maple Bourbon Pecan Pie Recipe
This recipe comes from Chef Catherine Christiansen and it eliminates the highly processed corn syrup used in most pecan pies. The result: a heavenly concoction in which pure, natural ingredients really shine.
Ingredients
| 1 | 9-inch | pie crust* |
| 2 | cups | pecan halves, toasted and divided |
| 4 | large | eggs |
| 1/2 | cup | packed brown sugar |
| 1 | cup | real maple syrup |
| 2–3 | tablespoons | good quality bourbon (Maker’s Mark works well) |
| 1 | teaspoon | freshly grated orange rind |
| 1 | teaspoon | vanilla extract |
| 1/2+ | teaspoon | sea salt or fleur de sel |
| 4 | tablespoons | unsalted butter, melted and cooled |
| ~ | whipped cream, as accompaniment |
*Homemade is best, but the refrigerated kind will work in a pinch. Frozen piecrusts are a last resort. |
Directions
Preheat the oven to 400 degrees.
- Roll out the piecrust and place it in the pie pan.
- Spread the pecans on a cookie sheet.
- Place the piecrust and pecans on different racks in the preheated oven. Bake both for 10 minutes. Remove and cool both completely.
- Turn the oven down to 275 degrees.
- In a large bowl, whisk together the eggs, brown sugar, maple syrup, bourbon, orange rind, vanilla and ½ teaspoon salt.
- Whisk in the cooled butter.
- Roughly chop one cup of the toasted pecans and add them to the egg mixture.
- Pour the mixture into the prepared pie shell.
- Place the rest of the pecans decoratively on top of the pie, making sure to coat the pecans in the pie mixture.
- Sprinkle with another pinch of sea salt.
- Bake for 1 hour.
- Cool completely.
- Serve with freshly whipped cream flavored with a few teaspoons of bourbon and sugar to taste.
Preparation Time:
40 minutes. Baking Time: 1 hour.
