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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

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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
Cook Time 55 minutes
Active Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Holiday Baking
Cuisine: American Classic
Ingredients Equipment Method Notes

Ingredients
  

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. Stop while it still has its shine and holds a peak that curls at the tip. When the shine goes it is about to turn grainy. If it does, whisk in a splash of cold cream by hand. 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.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
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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