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Maple Bourbon Pecan Pie with Bourbon Whipping Cream

xx Bourbon Maple Pecan Pie Bourbon Whipped Cream.JPG
xx Bourbon Maple Pecan Pie Bourbon Whipped Cream.JPG

Maple Bourbon Pecan Pie with Bourbon Whipping Cream


Pecan pie has always been a favorite of mine which is why I set off on a mission to create a deliciously nutty, just sweet enough, with a bite of bourbon version. Finished with a dollop of bourbon whipped cream, it’s a match made in pure heaven!

Yield: 8 servings

Oven: 350ºF

Preparation time: 1 hour, including 30 minutes refrigerating dough

Cook Time: 30 minutes

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2 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon granulated sugar

1 ½ sticks (12 tablespoons) unsalted butter, diced, cold as possible

1/3 cup ice cold water

Pecan Filling:

4 large eggs, lightly whisked with a fork to break yolks

1/2 cup light corn syrup

1/2 cup maple syrup

1 tablespoon dark molasses

2 tablespoons best quality bourbon

1 tablespoon pure vanilla extract

1 teaspoon kosher salt

6 tablespoons unsalted butter, melted

2 cups pecan halves, toasted – See Kitchen Note

Bourbon Whipped Cream:

1 cup heavy whipping cream

1 teaspoon bourbon

1 tablespoon powdered sugar (confectioner’s)


1.     Preheat oven to 350ºF.

To prepare the crust:

2.     In a food processor, add flour, salt and sugar. Secure the lid and process until just combined.

3.     Working quickly, add cold butter and pulse until butter is the size of a large pea. Add ice-cold water and pulse until combined, approximately 10 seconds. Note, most recipes say to mix dough until it comes together in a ball! Don’t do this as it will break down the butter which will affect the flakiness of your crust! Instead, contents will look crumbly but when squeezed between your fingers, will hold together.

4.     Transfer from food processor to a lightly floured work surface and flatten into a disk 2-inches thick. Securely wrap with plastic wrap and place in fridge for 30 minutes – 1 hour.

5.     Transfer dough to a lightly floured work-surface and roll into a 1/4-inch thick circle.

6.     Carefully transfer to a 9-inch pie dish. Line with foil or parchment paper and fill with pie weights or uncooked beans. Place in preheated 350ºF oven and allow to bake until edges are just starting to color, 13 minutes. Remove parchment or foil and weights and return uncovered pie to oven for another 13 minutes, or until the bottom is just starting to color.

7.     Remove from oven and allow to cool for at least 30 minutes before adding pecan filling.

To make the pecan filling:

8.     In a medium size bowl, whisk together eggs, corn syrup, maple syrup, molasses, bourbon, vanilla, salt, and cooled melted butter. Fold in pecans and transfer to prepared dough.

9.     Place in preheated 350ºF oven and bake until the middle is set and the crust is golden brown in color, approximately 30 minutes.

10.  Remove from oven and allow to cool for 20 minutes before serving.

To make the bourbon whipping cream:

11.  In a medium size bowl, add whip cream and whip until medium peaks form. Add bourbon and powdered sugar and whip until just combined, another 5 – 10 seconds.

12.  Serve with pecan pie and enjoy!


Kitchen Note: To toast pecans, add pecan halves to a rimmed bacon sheet in an even layer. Place in preheated 350ºF oven and toast until just nutty in fragrance and lightly toasted, approximately 5 – 8 minutes. Allow to cool before adding to filling.