We all know that November is the ultimate pie month. Which means I am impatiently counting down to Friendsgiving, “Office” giving, AND Thanksgiving. Naturally, I couldn’t be more excited.

So many pies, so little time.

But the big question is: what pie to make? So I’m digging through my recipes and testing out new contenders. Which brings me to a new fall favorite…

As a general rule, I love spicing up classics. Hence my love for caramel apple pie and blackberry key lime pie. And that is why I’m adding both maple syrup and a splash of bourbon (!) to this pecan pie.

Get your fat pants ready (may I suggest these), cause this is about to be your new favorite boozy pie.

Maple Bourbon Pecan Pie

Ingredients

1 prepared single all-butter crust
2 1/4 cups raw pecan halves
6 tbsp unsalted butter
2/3 cup dark brown sugar
1/2 tsp fine Himalayan sea salt
3 large eggs
2/3 cup pure maple syrup
2 tsp vanilla bean paste (I love this one)
2 tbsp bourbon of your choice (Bulleit is my favorite)

Directions

Make the crust: Roll out your prepared single pie crust, arrange in your pie pan, and trim the excess edge. Fold under the remaining edges, and crimp the crust as you wish–adding leaf cutouts if so desired. Refrigerate the crust for 20 minutes, then freeze for 20 more minutes.

Preheat to 400 degrees and position a rack in the lower third of your oven. Place the frozen crust on a rimmed baking sheet. Line the crust with tightly with foil and fill with pie weights or dry beans.

Bake your crust for 20 minutes, then remove the weights and foil and return to oven until the bottom is lightly golden–about 15 minutes longer. Reduce the oven temperature to 350 degrees.

Make the filling: Spread the pecan halves on a baking sheet in a single layer and toast in the oven until fragrant and slightly darkened–about 12 minutes. Let the pecans cool. Remove about 25-30 pecan halves and set aside for your decorative pattern on top. Using your hands, break the remaining pecans into 4-8 pieces.

Reduce the oven temperature to 300 degrees. In a medium-large saucepan, melt the butter with the brown sugar and salt. Remove from heat and gently whisk in the eggs one at a time. Then add maple syrup, vanilla bean paste and bourbon. Return the pan to low heat and cook, stirring constantly until the mixture is warm. Remove from heat and mix in the pecan pieces. Pour the mixture into the still hot, pre-baked pie crust and top with the set aside pecans in a pattern of your choice.

Bake the pie at 300 degrees until the custard is mostly set, about 30-40 minutes. Pie is done when it is set, but wobbles slightly.

Allow to cool completely and set on a wire rack, about 3 hours. This pie tastes delicious at room temperature, chilled in the refrigerator, or warmed slightly. Obviously, feel free to top with a scoop of vanilla ice cream. Enjoy!

Recipe adapted from the lovely The Bojon Gourmet.

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