Photo: Charles Masters
Hands-on Time
12 Mins
Total Time
1 Hour 23 Mins
Serves 10 (serving size: 1 wedge)

Maple syrup and bourbon infuse the pie with distinctive sweetness. For a decadent treat, top warm pie with low-fat vanilla ice cream.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Ratings & Reviews

MrsT12's Review

November 12, 2011
I made this pie just because it looked good. Based on the other reviews I only put in 1 Tbl of bourbon and baked for an hour. I had to put it in the fridge an hour after it came out of the oven because I had to leave. I came home 4 hours later and tried a slice. The pie was AMAZING!!! I ate 1/4 of the pie and had to stop myself! I have never made pecan pie before and wonder if it could have baked even more, or if I should have altered it for high altitude (I live in Colorado). It wasn't runny but didn't seem as firm as my mom's pie, hence the 4 stars. I also used an organic whole-wheat crust from my local natural foods store to avoid the nasty Pillsbury fake crust that will give you cancer later. I am glad my husband does not like pecan pie so I don't have to worry about him eating it all.

meeshacat24's Review

November 22, 2011

dinanewton80's Review

November 17, 2011

4rcktgrl's Review

October 23, 2011
I was super excited to see this recipe. I headed right out to the store and got all the ingredients. It was super easy to make the filling but I was completely disappointed that the cooking time was not correct. I followed the recipe to the T and I brought this dessert out for a dinner party and cut into the pie and it was completly not cooked (even though I touched after the 38 mins cooking instructions and it seemed like it was going to firm well. I am sure that 38 mins is NOT enought time and it should be more like 1 hour at 350. I am sure it was just a misprint, I will attempt this again and cook for 1 hour to see if that is the trick. Might even cut down on the Bourbon as it seemed a bit strong.

vking2's Review

November 14, 2011
I really liked this pie and my family has requested it as the second pie for Thanksgiving (along with pumpkin praline which is my stand-by for the holiday). I didn't taste the bourbon (put in the rec. amount) but the pie had a wonderful flavor so I think it must add something. It didn't taste like the typical too-sweet pecan pie. I followed the recipe but cooked it an extra 20 minutes, let it cool completely before serving-perfect. Also, I used the Pillsbury refrigerated pie crust so didn't have to roll out and was able to flute edge.

culinaryclique's Review

February 29, 2012
We really liked this pie. I thought it had a great taste. It really wasn't overly sweet. This is a great add to our thanksgiving and fall recipes.

msprengel's Review

December 23, 2011
Fabulous pie: I will definitely be making it for all special occasions.

rumnougat01's Review

November 06, 2011
This recipe has definite potential. If you plan on fixing it, two things: 1) the Pillsbury refrigerated pie crust does not roll out to 12" well, it's very thin to begin with, so I didn't have enough dough to flute the edges as recommended; and 2) the bourbon is very strong, it doesn't cook off. If I made it again, I might halve the amount of bourbon, or just substitute more vanilla. Lastly, 38 minutes in my oven was enough time to get firm, pie-shaped slices after cooling on the wire rack about 20 minutes.

tagrets09's Review

November 26, 2011
Very delicious and easy. It probably could have used a couple more minutes in my oven, but it was still great!

Jlizhenry's Review

November 16, 2011
I made this pie as a test for Thanksgiving and am now recommending it to friends. I used Pillsbury crust with no problems, and the bourbon was not strong. This might depend on what bourbon you use...I used Knob Creek. The cooking time was perfect in my oven. Highly recommended.