This pecan pie recipe is so simple and I especially love it because there is no corn syrup. The honey and maple syrup substitutions keep the pie flavorful, firm and delicious without using corn syrup. Just mix the ingredients, dump in the pie crust and bake! So easy.
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Salty, sweet, nutty and rich, this pie is simple, but has all the dynamic flavors! Pair with a flaky homemade pie crust and you've got a crowd pleaser. I personally love the addition of a smoky bourbon 🥃, but if that's not your thing, you can certainly skip that ingredient and the pie should turn out great all the same. 😊 This pie can be stored on the counter for up to four days and then moved to the fridge. I usually throw a tea towel over the top while it's on the counter and this pie is almost always gone within four days (even if there's just two of us at home 😬)
In my humble opinion, most pecan pies do not have enough pecans. So for this recipe, I wanted to change that. If you are not a fan of plenty of pecan pieces in every bite, you can only add a cup of chopped pecans or skip the numerous halves I have garnished on top.
Before you start on this recipe, head to my recipe for the best from scratch homemade pie crust. 😏
BOURBON PECAN PIE
Yields: 1 pie
Cook Time: 1 hour
Mix eggs, brown sugar, honey, maple syrup, melted butter, bourbon, vanilla extract, and salt in a stand mixer using the paddle attachment on low until incorporated.
Fold in the pecan pieces
Pour filling into cold raw pie shell
Garnish with pecan halves and refrigerate for 20-30 minutes
Place a baking sheet on the center rack of the oven and preheat to 400°F
Once preheated, turn the oven down to 350°F and place the pie on the preheated baking sheet (I like to brush an egg, buttermilk or 50/50 wash on the crust right before placing in the oven -- this makes the crust have a nice and shiny golden brown finish)
Bake for 40-45 minutes until the crust is golden brown
Allow to cool at least 1 hour before slicing to ensure the filling has had time to set.
What is your favorite pie? Tell me in the comments.