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Lighter Maple Bourbon Pecan Pie with Sea Salt

maple bourbon pecan pie - featured image
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A lighter twist on classic pecan pie, featuring maple syrup, bourbon, and a flaky sea salt topping. This easy homemade dessert balances rich, caramelized flavor with a healthier profile, perfect for holidays or any day.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • 3 large eggs, room temperature
  • ½ cup pure maple syrup
  • ½ cup light corn syrup
  • ¼ cup packed light brown sugar
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 cups pecan halves (about 8 ounces)
  • 1–2 teaspoons flaky sea salt

Instructions

  1. Make the crust: In a medium bowl, whisk together flour, salt, and sugar. Add cold butter cubes and cut in with a pastry cutter or fingertips until mixture resembles coarse meal with pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, mixing with a fork until dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Trim excess, leaving ½-inch overhang, fold under, and crimp edges. Refrigerate while making filling.
  3. Toast the pecans: Preheat oven to 350°F (175°C). Spread pecan halves on a baking sheet and toast for 5-7 minutes until fragrant and slightly darkened. Let cool slightly.
  4. Make the filling: In a large bowl, whisk eggs until well beaten and slightly frothy. Add maple syrup, corn syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt. Whisk until smooth and well combined.
  5. Assemble the pie: Arrange toasted pecans in the bottom of the chilled pie crust. Slowly pour filling over pecans. Gently tap pie dish on counter to release air bubbles. Leave about ¼ inch space at top to prevent overflow.
  6. Bake the pie: Place pie dish on a baking sheet. Bake at 350°F (175°C) for 45-55 minutes, until filling is set around edges but still jiggles slightly in center. If edges brown too quickly, tent with foil after 30 minutes.
  7. Add sea salt and cool: As soon as pie comes out of oven, sprinkle flaky sea salt evenly over top. Let cool completely on a wire rack for at least 2-3 hours before slicing.

Notes

For a crispier bottom crust, blind bake the crust before adding filling. Do not overmix the filling. Use a digital thermometer to check for doneness (200°F/93°C in center). Let pie cool completely to set properly. Pecans can go rancid quickly; always smell before using.

Nutrition

Keywords: pecan pie, maple bourbon pecan pie, lighter pecan pie, sea salt pecan pie, easy pecan pie, homemade pecan pie, Thanksgiving dessert

Find it online: https://bitesienna.com/lighter-maple-bourbon-pecan-pie-with-sea-salt-easy-homemade-dessert/