Maple Bourbon Pecan Pie
Yield: 8 servings (9-inch Pie) Prep Time: 5 minutes Total Time: 55 minutes
Ingredients
220 g (~2 Cups) Pecans
3 Large Eggs
210 g (¾ cup) Maple Syrup
30 g (2 Tbsp) Bourbon
60 g (4 Tbsp) Unsalted Butter, Melted
120 g (⅔ Cup) Light Brown Sugar
12 g (1 Tbsp) All-Purpose Flour
6 g (1 tsp) Vanilla Extract
2 g (½ tsp) Kosher Salt
Recipe
Prepare and par-bake the pie crust. Preheat or lower the oven to 176°C (350°F).
Pour the pecans evenly into the par-baked crust. Place into the oven for 5 minutes to slightly toast the pecans.
In a large bowl, whisk together the eggs, maple syrup, bourbon, butter, light brown sugar, flour, vanilla, and salt.
Remove the pie from the oven and pour the filling on top of the pecans.
Laila’s Tip: Crush a few pecans and sprinkle it on top of the filling to give it an extra crunch layer.
Bake for 20 minutes. Then cover the edges of the pie with a pie crust shield.
Laila’s Tip: You can make a pie crust shield with foil! Just cut a piece of foil slightly bigger than your pie dish then fold it in half. Starting at the folded edge cut a half circle out. Cut another half circle out a few cm/in closer to the middle. Unfold and you have a foil ring to use as a crust shield!
Bake for another 20-30 minutes until the top is lightly browned and the middle of the pie doesn’t jiggle when you shake it.
Remove the pie from the oven and cool completely before serving.
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Happy Baking!