Deep-Dish Maple-Bourbon Cream Pie
A decadent deep-dish pie featuring a pecan-enriched crust filled with a luxurious maple-bourbon custard, topped with vanilla-scented whipped cream. The combination of maple syrup, dark brown sugar, and bourbon creates a sophisticated dessert with rich caramel notes.
Ingredients
- •½ cup pecans
- •1½ cups all-purpose flour
- •¼ cup granulated sugar
- •½ teaspoon kosher salt
- •¼ teaspoon ground cinnamon
- •¼ cup unsalted butter
- •1 tablespoon apple cider vinegar
- •¾ cup maple syrup
- •5 whole eggs and egg yolks
- •1 cup dark brown sugar
- •3 tablespoons all-purpose flour
- •¼ teaspoon salt
- •1 cup heavy cream
- •2 tablespoons bourbon
- •¼ teaspoon ground cinnamon
- •6 tablespoons unsalted butter
- •1 cup heavy cream
- •1 tablespoon Greek yogurt
- •1 whole vanilla bean
- •1 piece deep-dish pie plate
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, about 10 minutes; let cool.
10 min
- 2.
Pulse pecans and 1 Tbsp. flour in a food processor until finely ground. Add granulated sugar, salt, cinnamon, and remaining 1 cup plus 7 Tbsp. flour and pulse to combine. With the machine running, add butter, vinegar, and 2 Tbsp. cold water in a slow, steady stream and mix just until incorporated.
5 min
- 3.
Transfer mixture to a large bowl and press with your hands until a dough forms. Form into a 6" disc, then transfer to pie plate and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
15 min
- 4.
Position rack in center of oven and preheat to 350°F. Cook maple syrup in a medium saucepan over medium-high heat until reduced to about 1/2 cup, 8-10 minutes.
10 min
- 5.
Whisk eggs, brown sugar, flour, and salt in a large bowl until smooth. Whisk in cream, bourbon, cinnamon, and reduced maple syrup until combined.
5 min
- 6.
Heat butter over medium in a small saucepan, swirling pan occasionally, until nutty, dark brown, and most of the foam has subsided, about 5 minutes. Immediately whisk into maple syrup mixture.
5 min
- 7.
Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is lightly golden, 10-15 minutes. Remove weights, then cover edge with a pie shield or foil to prevent overbrowning. Continue baking until center is golden brown, 5-10 minutes more.
25 min
- 8.
Pour filling into crust and bake pie until edge is set but center is still very jiggly, 40-45 minutes. Transfer to a wire rack and let cool at least 2 hours (the center will set as pie cools).
165 min
- 9.
Combine cream and yogurt in a large bowl. Scrape in vanilla seeds and reserve pod for another use, or add vanilla extract. Using an electric mixer on medium-low speed, beat until soft peaks form. Mound whipped cream in center of pie.
10 min
