Maple-Bourbon Pecan Pie

Maple-Bourbon Pecan Pie Recipe
Photo: Charles Masters
Maple syrup and bourbon infuse the pie with distinctive sweetness. For a decadent treat, top warm pie with low-fat vanilla ice cream.


Serves 10 (serving size: 1 wedge)
Total time: 1 Hour, 23 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Total: 1 Hour, 23 Minutes

Nutritional Information

Calories 308
Fat 16.2 g
Satfat 4.4 g
Monofat 7 g
Polyfat 3.8 g
Protein 3.3 g
Carbohydrate 37.6 g
Fiber 1 g
Cholesterol 51 mg
Iron 0.7 mg
Sodium 203 mg
Calcium 29 mg


1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
3/4 cup pecan halves
1/4 cup finely chopped pecans
1/2 cup maple syrup
1/2 cup dark corn syrup
3 tablespoons brown sugar
2 tablespoons butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
2 large egg whites, lightly beaten


1. Preheat oven to 350°.

2. Roll dough into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray, draping excess dough over edges. Fold edges under, and flute. Chill in freezer 15 minutes.

3. Combine pecans and remaining ingredients in a bowl, stirring well to combine. Pour filling into prepared crust. Bake at 350° for 38 minutes or until center of pie is almost set (shield edges of piecrust with foil if crust gets too brown). Cool on wire rack.

Anthony Rosenfeld,

Cooking Light

November 2011
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