This homemade pecan pie is a classic old-fashioned dessert that’s perfect for the holidays and is Southern baking at its finest. It’s made from pecans, with a filling that includes butter, sugar, eggs, and our Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup.
The subtle sweetness of our bourbon barrel-aged maple syrup (rather than corn syrup) makes for a pie that is not overly saturated with sweetness and slightly more balanced in flavor with sea salt sprinkled on top. Give it a try and you’ll see why this is our favorite holiday pie recipe!
- 12-inch unbaked deep-dish buttery flaky pie crust, chilled for at least 20 minutes
- 2 ½ cups shelled pecans
- 5 tablespoons unsalted butter, melted and slightly cooled
- ½ cup packed light or dark brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 3 large eggs, room temperature
- 1 cup Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- 3 tablespoons bourbon (optional)
- 1 cup semisweet chocolate chips
- Sea salt for sprinkling
- The crust: adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the chilled pie crust with parchment paper or aluminum foil. Fill with two sets of pie weights or dried beans. Bake the pie crust for 15 minutes. Remove the pie crust from the oven and carefully lift the parchment paper/aluminum foil (with the weights) out of the pie.
- The filling: carefully spread pecans evenly inside the warm pie crust. Set aside. Whisk the melted butter, brown sugar, and flour together in a large bowl until combined and thick. Whisk in the vanilla extract, salt, eggs, bourbon, and pure maple syrup until combined. Stir in chocolate chips. Pour mixture evenly over pecans.
- Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top of the pie to prevent the edges from browning too quickly. You can also tent a piece of aluminum foil over the whole pie if the top is browning too quickly. Remove finished pie from the oven and sprinkle sea salt on top. Place on a wire rack to cool completely. The pie filling will set as it cools.
- Slice and serve pie at room temperature. Top with vanilla ice cream or whipped cream if desired.
- Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.
Looking for more pecan recipes? Check out our Derby Pecan Bar recipe here!