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Double-Shot-Of-Bourbon Pecan Pie


  • 1 9-inch homemade all-butter pie crust
  • 3 large eggs
  • 1 cup packed coconut sugar (Saba recommends using raw or unrefined)
  • 1 cup maple syrup
  • 1 tbsp vanilla extract
  • 2 tbsp bourbon (optional)
  • 2 tbsp unsalted butter, melted
  • 2 cups pecan halves


  • Preheat oven to 350 degrees. Fit pie crust into a 9-inch pie plate; refrigerate while making the filling.
  • Place eggs, brown sugar, honey, vanilla, and bourbon (optional) in a large bowl.
  • Add melted butter. Stir until well blended. Add pecans. Stir to combine. Pour mixture into pie crust.
  • Cover edges of pie crust with a pie shield. (This will keep the crust from overbrowning. It also helps the pie bake evenly.) Bake pie for 25 minutes. Remove pie shield. Bake for 30 more minutes. Remove pie from oven.
  • Cool before serving. (The pie filling will dry out a little as it cools; this will make it easier to serve.)
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