Go Back
–+ servings
A slice of pecan pie sits on a round beige plate, topped with a dollop of whipped cream, on a wooden surface.

Maple Pecan Pie with Bourbon Whipped Cream

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Active Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Holiday Baking
Cuisine: American Classic
Calories: 292
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

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.

Tried this recipe?

Let us know how it was!