Best Maple Bourbon Pecan Pie Recipes

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MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

Serve this pie with a dollop of whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes 1 nine-inch pie

Number Of Ingredients 12

Pate Brisee for Maple Bourbon Pecan Pie
All-purpose flour, for dusting work surface
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs, plus 2 large egg yolks
1 cup plus 2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons bourbon or dark rum
1 teaspoon pure vanilla extract
1 1/2 cups (5 1/4 ounces) pecan halves
2 tablespoons heavy cream
Whipped cream (optional)

Steps:

  • On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes
  • Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
  • Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
  • Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

About one of the best pecan pies I think I've ever had. Recipe is from Martha Stewart. This is the only pecan pie recipe I make now. However, I have only made it with the Pate Brisee (pie dough)pie crust recipe which I have included, also from Martha Stewart, which is OHHHHH so YUMMY. (Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disk rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.) It does take a while to make but I think it makes a huge difference to use the pie crust from scratch. Some of the instructions might be a little confusing so please don't HESITATE to Zmail me. Note: I have always left out the decorative touches, not sure if this makes a difference or not.

Provided by southern_gal12000

Categories     Pie

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

all-purpose flour, for dusting
1 cup sugar
4 tablespoons unsalted butter, melted
4 large eggs
1 cup dark corn syrup
2 tablespoons dark corn syrup
1/2 cup pure maple syrup
2 tablespoons Bourbon or 2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
2 large egg yolks
2 tablespoons heavy cream
whipped cream (optional)
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, chilled and cut into small pieces
1/4-1/2 cup ice water

Steps:

  • Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
  • With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.
  • Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
  • Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.
  • Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.
  • Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.
  • Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 1177.1, Fat 63.4, SaturatedFat 28.6, Cholesterol 319.5, Sodium 542.9, Carbohydrate 143.5, Fiber 3.8, Sugar 67.9, Protein 13.2

PATE BRISEE FOR MAPLE BOURBON PECAN PIE



Pate Brisee for Maple Bourbon Pecan Pie image

Use this recipe with our Maple Bourbon Pecan Pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one double-crust or two single-crust 9-to 10-inch pies

Number Of Ingredients 4

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) cold butter, cut into small pieces

Steps:

  • Combine the flour, salt, and sugar in the bowl of a food processor. Add 1 cup cold butter, and process until mixture resembles coarse meal, about 10 seconds.
  • Add 1/4 cup ice water in a slow, steady stream through the feed tube of the food processor, with machine running, until dough holds together, no more than 30 seconds. Turn dough out onto a piece of plastic wrap, divide in half, and press into two flattened disks. Wrap in plastic, and refrigerate at least 1 hour.

MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

Make and share this Maple Bourbon Pecan Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 13

pate, brisee
all-purpose flour
1 cup sugar
4 tablespoons unsalted butter, melted
4 large whole eggs
1 cup dark corn syrup, plus 2 tbsp
1/2 cup pure maple syrup
2 tablespoons Bourbon or 2 tablespoons dark rum
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
2 large egg yolks
2 tablespoons heavy cream
whipped cream

Steps:

  • On a lightly floured surface, roll dough to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly,. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer the lined pie tin and leaves to refrigerator. Chill for at least 30 minutes.
  • Heat oven to 400°F In a medum bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in half the pecan halves. Pour filling int pie shell; arrange remaining pecan halves on top of pie.
  • Score outer rim of pie. Beat 1 egg yolk, and brush over hatch marks, adhere leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk brush the egg glaze over the leaves, and transfer to the oven.
  • Bake 15 minutes, then reduce heat to 350°F Bake until knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 520.9, Fat 24.2, SaturatedFat 6.8, Cholesterol 178.6, Sodium 104.7, Carbohydrate 73.4, Fiber 1.8, Sugar 48.9, Protein 5.7

MAPLE BOURBON PECAN PIE



Maple Bourbon Pecan Pie image

Decadent Maple Bourbon Pecan Pie is pure perfection and so easy to make! This no corn syrup recipe combines rich maple syrup with smokey bourbon and pecans to make a pie that's sure to be the star of any holiday gathering.

Provided by @MakeItYours

Number Of Ingredients 9

6 tablespoon butter
1 cup packed light brown sugar
1 cup real maple syrup
3 tablespoons bourbon
1/2 teaspoon vanilla
1/2 teaspoon salt
3 large eggs
11/2 cups pecans
1 9 inch prepared pie crust

Steps:

  • Heat oven to 350 degrees. Place pecans on a baking sheet and toast for 3-4 minutes until brown. Remove from oven and let cool.
  • In a medium-size saucepan, over medium heat, melt butter. Add brown sugar and maple syrup and stir until smooth. Bring the mixture up to a simmer then remove from heat. Place in a bowl to cool for 10 minutes.
  • Whisk eggs and add to the butter-sugar mixture. Add in bourbon, vanilla, and salt whisking together until well blended. Pour mixture into uncooked pie shell. Place toasted pecans on top of the sugar fulling. Place pie on a baking sheet. Lightly spray a piece of foil with cooking spray and place over pie. Bake pie in the oven for 20 minutes. Remove foil and bake for an additional 20-25 minutes until the edges of the pie are set. The center will be slightly jiggly but will set when cooled.
  • Remove pie from oven and place on a wire rack to cool. Sprinkle with flakey sea salt. Best served at room temperature.

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