A flaky butter crust, pecans, maple syrup, honey, brown sugar and bourbon make what I consider to be the PERFECT pecan pie! This is a dessert where one piece is never enough. I can’t help myself. Yes, it paired nicely with my morning coffee, too I love it with a dollop of whipped cream, too. Once I even asked for an “ice cream sundae” with no ice cream just whipped cream and the toppings. Can you believe that? No regrets.
Arrange the pecans in concentric circles, or just sprinkle them evenly on top. Either way tastes the same!
Ready for the oven!
If you’ve tried this pie then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Maple syrup, honey and a dash of bourbon give this pie just the right taste. I'm warning you, it will go fast!
For the crust
- 2 1/4 cups all purpose flour
- 1 cup unsalted butter very cold
- 1 tbsp sugar
- 1/2 tsp salt
- 1/4 cup ice water
For the Filling
- 3 eggs
- 1 egg yolk
- 1 1/2 tsp vanilla
- 4 tbsp unsalted butter melted
- 1/2 cup light corn syrup
- 1/4 cup dark corn syrup
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup maple syrup
- 2 tbsp bourbon
- 1/2 cup chopped pecans
- 2 cups whole pecans for decorating top
For the Crust
Cut the butter into small cubes.
Whisk the flour, salt and sugar together.
Add the dry mixture and butter to a food processor and pulse until butter is pea-sized
Drizzle water in and pulse until dough starts coming together.
On a floured surface roll into a ball, cover with plastic wrap and refrigerate fro at least 30 minutes.
Divide in two, wrap one half and return to refrigerator, roll out the other half into a circle one inch larger than the pie pan.
Fold and crimp the edge.
For the filling
Add all the ingredients (except the whole pecans) to a large bowl and whisk together.
Pour into pie shell.
Arrange whole pecans on surface.
Bake for 50-60 minutes at 350F until the center has set.