Bourbon Barrel Maple Pecan Pie
If you like pecan pie, you'll love this!
Why would you make a pecan pie with corn syrup when you can use all natural bourbon barrel aged Vermont maple syrup? This pie is sweet but not too sweet, with a real balanced flavor and just a hint of bourbon. It is important to blind bake the pie crust for 15 minutes for this recipe.
1 pie crust for a 9" pie (there are many recipes for pie crust or just buy a pre-made one)
2 1/2 cups shelled half pecans
5 tablespoons butter
1/2 cup dark brown sugar
1 tablespoon all purpose flour
2 teaspoons pure vanilla extract
1/2 teaspoon salt
3 large eggs at room temperature
1 cup bourbon barrel aged maple syrup
Preheat oven to 350 degrees, prepare the pie crust and place it in a 9 inch pie dish.
Blind bake the crust for 15 minutes in the oven. Place aluminum foil or parchment paper on pie crust and place pie weights or dried beans on top to keep crust from bubbling up.
Spread pecans in the warm pie crust and prepare the filling. Whisk together the melted butter (make sure the butter is not too warm), the flour, and the brown sugar until it is thick. Add in the vanilla, salt, maple syrup, and eggs (it is important to use room temperature eggs and not cold eggs at this stage so that the butter does not clump up) Pour the filling over the top of the pecans in the partially baked pie crust.
Bake in a 350 degree oven for between 40 and 50 minutes or until the crust is browned. You can put foil around the crust after the first 20 minutes to keep the crust from getting too brown. Remove pie from oven and sprinkle with sea salt. Let cool completely before slicing.
Serve with fresh whipped cream if desired.