Maple Whiskey Pecan Pie

All this Thanksgiving talk has gotten me (a Canadian) into a serious pie mode.  I had to let it out somehow, and boy am I glad I did because I ended up with this beauty.

I wanted to put a twist on my typical pecan pie, and I had a bottle of maple syrup in the fridge and put two and two together.  Then booze came to mind, and here we have this pie.  The whiskey adds a depth to the sweetness and a little spice, along with the cinnamon, cardamom and ginger.  Ginger in pecan pies is always a must, adding warmth and taking the flavours to the next level.

So if any of you Americans (or Canadians who really love Thanksgiving) are scrambling for a last minute pie… Rest easy, you’re covered.


  • Rolled out and crimped dough for single crust pie (see Blood Orange Custard Pie post)
  • 6 tbsp salted butter, melted
  • 2/3 cup brown sugar, packed
  • 1/2 cup maple syrup, room temperature
  • 1 1/2 tsp vanilla
  • 2 tbsp whiskey or bourbon
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • Pinch of cardamom
  • 1/2 tsp salt
  • 3 eggs
  • 2 cups pecans
  • Egg wash (1 egg mixed with 1 tsp water)
  • Raw sugar, for sprinkling


Preheat oven to 350F and place rolled out and crimped crust in the freezer for 10 minutes.

Whisk melted butter and brown sugar in a medium bowl until combined.  Add syrup and whisk until incorporated (room temperature is best as if it’s too cold, the butter will solidify).

Stir in vanilla, whiskey, cinnamon, ginger, cardamom and salt.  Add eggs one at a time, whisking thoroughly after each addition. Stir in pecans.

Pour filling into frozen shell and brush crimped edges with egg wash.  Sprinkle with raw sugar as desired.  Place pie on a baking sheet.

Bake at 350F for 50-60 minutes, rotating after 35 minutes.  The pie is done when the edges are puffed and set and the centre is set but still a bit jiggly. Allow to cool for 2-3 hours.



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