Photo: Charles Masters
Hands-on Time
12 Mins
Total Time
1 Hour 23 Mins
Yield
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

CindyHancock's Review

Jlizhenry
December 29, 2013
Loved this recipe! Very easy and delicious! It's less sweet than traditional pecan pie, but very flavorful. The recipe isn't clear about this, but I blended the chopped nuts into the filling and spread the pecan halves across the top of the pie, as shown in the picture. My sister said it looked like I bought it from a bakery!

Costellojk's Review

meeshacat24
November 29, 2013
I made this for my first thanksgiving in the UK and everyone was amazed by this dessert. It went over much better then the pumpkin pie.

culinaryclique's Review

gomerk
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

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

Amyjuschka1's Review

vking2
December 16, 2011
N/A

NWegmann's Review

NWegmann
November 27, 2011
N/A

tagrets09's Review

4rcktgrl
November 26, 2011
Very delicious and easy. It probably could have used a couple more minutes in my oven, but it was still great!

meeshacat24's Review

rumnougat01
November 22, 2011
N/A

gooddogs74's Review

Amyjuschka1
November 17, 2011
This may be a stupid question, but I am assuming you combine the chopped pecans only into the filling and after you fill the crust, arrange the halves on top like pictured. It does not specify this in the instructions but I can't imagine any other way that makes sense?

dinanewton80's Review

culinaryclique
November 17, 2011
N/A