Maple-Bourbon Pecan Pie

Loved this recipe! Very easy and delicious! It's less sweet than traditional pecan pie, but very flavorful. The recipe isn't clear about this, but I blended the chopped nuts into the filling and spread the pecan halves across the top of the pie, as shown in the picture. My sister said it looked like I bought it from a bakery!

I made this for my first thanksgiving in the UK and everyone was amazed by this dessert. It went over much better then the pumpkin pie.

We really liked this pie. I thought it had a great taste. It really wasn't overly sweet. This is a great add to our thanksgiving and fall recipes.

Fabulous pie: I will definitely be making it for all special occasions.

Very delicious and easy. It probably could have used a couple more minutes in my oven, but it was still great!

This may be a stupid question, but I am assuming you combine the chopped pecans only into the filling and after you fill the crust, arrange the halves on top like pictured. It does not specify this in the instructions but I can't imagine any other way that makes sense?

I used Old Grandad's bourbon and the pie came out very bourbony. But I loved it and it tasted awesome. It was my first time making a pie and it was a simple recipe. I was made this pie for a family dinner but since there was mostly small children I didn't think with the heavy bourbony flavor it would be appropriate so my mom and I ate it ourselves. Great recipe!

I made this pie as a test for Thanksgiving and am now recommending it to friends. I used Pillsbury crust with no problems, and the bourbon was not strong. This might depend on what bourbon you use...I used Knob Creek. The cooking time was perfect in my oven. Highly recommended.

I really liked this pie and my family has requested it as the second pie for Thanksgiving (along with pumpkin praline which is my stand-by for the holiday). I didn't taste the bourbon (put in the rec. amount) but the pie had a wonderful flavor so I think it must add something. It didn't taste like the typical too-sweet pecan pie. I followed the recipe but cooked it an extra 20 minutes, let it cool completely before serving-perfect. Also, I used the Pillsbury refrigerated pie crust so didn't have to roll out and was able to flute edge.

I made this pie just because it looked good. Based on the other reviews I only put in 1 Tbl of bourbon and baked for an hour. I had to put it in the fridge an hour after it came out of the oven because I had to leave. I came home 4 hours later and tried a slice. The pie was AMAZING!!! I ate 1/4 of the pie and had to stop myself! I have never made pecan pie before and wonder if it could have baked even more, or if I should have altered it for high altitude (I live in Colorado). It wasn't runny but didn't seem as firm as my mom's pie, hence the 4 stars. I also used an organic whole-wheat crust from my local natural foods store to avoid the nasty Pillsbury fake crust that will give you cancer later. I am glad my husband does not like pecan pie so I don't have to worry about him eating it all.

This recipe has definite potential. If you plan on fixing it, two things: 1) the Pillsbury refrigerated pie crust does not roll out to 12" well, it's very thin to begin with, so I didn't have enough dough to flute the edges as recommended; and 2) the bourbon is very strong, it doesn't cook off. If I made it again, I might halve the amount of bourbon, or just substitute more vanilla. Lastly, 38 minutes in my oven was enough time to get firm, pie-shaped slices after cooling on the wire rack about 20 minutes.

I was super excited to see this recipe. I headed right out to the store and got all the ingredients. It was super easy to make the filling but I was completely disappointed that the cooking time was not correct. I followed the recipe to the T and I brought this dessert out for a dinner party and cut into the pie and it was completly not cooked (even though I touched after the 38 mins cooking instructions and it seemed like it was going to firm well. I am sure that 38 mins is NOT enought time and it should be more like 1 hour at 350. I am sure it was just a misprint, I will attempt this again and cook for 1 hour to see if that is the trick. Might even cut down on the Bourbon as it seemed a bit strong.