Maple Pecan Pie with Bourbon Whipped Cream

A holiday pie that tastes like it belongs at the center of the table - toasted pecans in a silky maple custard, finished with bourbon cream that softens just enough to gloss the surface. It's warm, familiar, and quietly festive.

Why You'll Love Maple-Pecan Pie with Bourbon Whipped Cream

Because it turns a classic into something measured and balanced. The maple sweetness lands clean, the pecans stay crisp, and the cream cuts through it all with quiet warmth.

Tips and Tricks

• Toast pecans fresh - it intensifies the maple aroma.
• Don't overbake - the center should still tremble slightly when set.
• Warm slices gently before serving for a soft custard texture.
• Spike the whipped cream lightly - a teaspoon of bourbon is plenty.

Variations

• Add a pinch of cinnamon or nutmeg to the filling.
• Swap bourbon for dark rum or brandy.
• Top with flaky sea salt for a modern finish.

Substitutions

• Maple syrup → honey for a lighter floral note.
• Brown sugar → coconut sugar for less sweetness.
• Pie crust → graham cracker base for extra texture.

How to Store Leftovers

Keep covered at room temperature for 1 day or refrigerate up to 4 days. Reheat slices in a 325 °F oven until just warm. Whipped cream keeps 24 hours chilled.

Common Questions

Maple Pecan Pie with Bourbon Whipped Cream

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Classic pecan pie made with maple syrup instead of corn syrup for natural sweetness, baked to a soft custard and served with bourbon whipped cream.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Active Time 25 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Dessert, Holiday Baking

Cuisine: American Classic

Calories: 292

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Pecan Pie

• 1 single pie crust
• 1 ½ cups pecan halves
• ¾ cup maple syrup
• ½ cup brown sugar
• 3 large eggs
• 4 tablespoon unsalted butter melted
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• ½ teaspoon kosher salt

Bourbon Whipped Cream

• 1 cup heavy cream
• 1 tablespoon powdered sugar
• 1 teaspoon bourbon

Equipment

• 9-inch pie dish
• Medium saucepan
• Whisk
• Mixing bowl
• Baking Sheet
• electric mixer or hand whisk

Method

 

Toast the Pecans

1. Preheat oven to 350 °F. Spread pecans on a baking sheet and toast 8 minutes until fragrant. Cool slightly.

Make the Filling

1. Whisk maple syrup, brown sugar, melted butter, eggs, bourbon, vanilla, and salt until smooth and shiny.
2. Stir in the toasted pecans until evenly coated.

Assemble and Bake

1. Pour filling into the unbaked pie shell.
2. Bake on the center rack 40-45 minutes until the edges are set and the center still wobbles slightly.
3. Cool at least 1 hour at room temperature before slicing.

Make the Bourbon Whipped Cream

1. Whip cream with powdered sugar until soft peaks form. Add bourbon and beat just to medium peaks. Chill until ready to serve.

To Plate

1. Slice pie with a warm knife for clean edges.
2. Top each slice with a spoonful of bourbon whipped cream and a few crushed pecans for texture.

Nutrition

Calories: 292kcalCarbohydrates: 36gProtein: 1gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 161mgPotassium: 117mgSugar: 32gVitamin A: 612IUVitamin C: 0.2mgCalcium: 66mgIron: 0.2mg

Notes

Storage: cover and refrigerate the pie for up to 4 days. The whipped cream is best made fresh, but leftovers keep in a sealed container for up to 2 days, rewhip briefly before serving.

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