Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Maple Bourbon Pecan Pie 3.6 (195) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 4, 2020 Print Share Share Tweet Pin Email Yield: 1 9-inch pie Serve this pie with a dollop of whipped cream. Ingredients Pate Brisee for Maple Bourbon Pecan Pie All-purpose flour, for dusting work surface 1 cup sugar 4 tablespoons unsalted butter, melted 4 large whole eggs, plus 2 large egg yolks 1 cup plus 2 tablespoons dark corn syrup ½ cup pure maple syrup 2 tablespoons bourbon or dark rum 1 teaspoon pure vanilla extract 1 ½ cups (5 ¼ ounces) pecan halves 2 tablespoons heavy cream Whipped cream (optional) Directions On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. Chill for at least 30 minutes Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie. Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven. Bake 15 minutes, 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. Print