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.

 

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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.

  1. Roll out the piecrust and place it in the pie pan.
  2. Spread the pecans on a cookie sheet.
  3. Place the piecrust and pecans on different racks in the preheated oven. Bake both for 10 minutes. Remove and cool both completely.
  4. Turn the oven down to 275 degrees.
  5. In a large bowl, whisk together the eggs, brown sugar, maple syrup, bourbon, orange rind, vanilla and ½ teaspoon salt.
  6. Whisk in the cooled butter.
  7. Roughly chop one cup of the toasted pecans and add them to the egg mixture.
  8. Pour the mixture into the prepared pie shell.
  9. Place the rest of the pecans decoratively on top of the pie, making sure to coat the pecans in the pie mixture.
  10. Sprinkle with another pinch of sea salt.
  11. Bake for 1 hour.
  12. Cool completely.
  13. Serve with freshly whipped cream flavored with a few teaspoons of bourbon and sugar to taste.

 

Preparation Time: 
40 minutes. Baking Time: 1 hour.