Maple Bourbon Pecan Pie

For my French speakers: RECETTE EN FRANCAIS.

No need to look for a better pecan pie recipe, there isn’t one – this one’s the one folks!  Get used to accolades from your guests when you serve this nutty maple dessert at your next holiday gathering.  Even this photo of the unbaked pie looks yummy, doesn’t it?

I grew up with my grandma making pecan pie in Quebec and it was ultra sweet and delicious. My favorite part was the lightly caramelized pecans and the flaky, buttery crust. My sister left all the pecans and ate the jellied sugary filling. We’re weird like that!

You could use a store-bought crust for this, but it’s also simple to make your own using the recipe I like to in the ingredients list.

Ingredients

• All-purpose flour, for dusting
• Store-bought or homemade pie crust
• 1 cup granulated sugar
• 4 Tbsp. unsalted butter, melted
• 4 large eggs
• 1 cup plus 2 Tbsp. dark corn syrup
• 1/2 cup pure maple syrup
• 2 Tbsp. bourbon, or dark rum
• 1 tsp. pure vanilla extract
• 1 1/2 cups (5 1/4 ounces) pecan halves
• 2 Tbsp. heavy cream
• 1 large egg yolk

Maple Bourbon Pecan Pie

Directions

1. On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Chill for at least 30 minutes.
2. Heat oven to 400 degrees.
3. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon and vanilla. Fold in the pecan halves and pour filling into the crust. Chill for 30 minutes.
4. Mix 2 tablespoons heavy cream with the egg yolk. Brush the egg glaze over the crust overhang, and transfer pie to the oven (I place the pie on a baking sheet in case of spills).
5. Bake 15 minutes, and then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Yields 8 servings.

(Adapted from Martha Stewart Living, November 1999).