Corn-Syrup-Free Bourbon Pecan Pie

By Sprig Originals ✓ · cooked up in Sprig

A Southern steakhouse-style pecan pie rebuilt without a drop of corn syrup: dark brown sugar and real maple syrup do the sweetening, giving the filling a deeper caramel-molasses flavor and a genuinely chewy set. The crust is fully blind-baked and sealed with egg white so it stays crisp under the custard, and the filling is pulled from the oven by temperature rather than guesswork — the difference between a sliceable, glossy pie and a weepy one.

Ingredients

• 1 1/4 cups all-purpose flour, plus more for rolling
• 1 tbsp granulated sugar
• 1/2 tsp fine sea salt
• 10 tbsp unsalted butter, cold and cubed
• 3 tbsp ice water, plus up to 2 tbsp more
• 1 large egg white (for sealing the shell)

• 2 cups pecan halves
• 5 tbsp unsalted butter
• 1 cup packed dark brown sugar
• 3/4 cup pure maple syrup, preferably Grade A dark
• 2 tsp cornstarch
• 3/4 tsp fine sea salt
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/4 cup heavy cream
• 2 tbsp bourbon (or 1 tbsp more cream)
• 2 tsp vanilla extract
• 1/4 tsp ground cinnamon

• 1 cup heavy cream, cold
• 1 tbsp powdered sugar
• 1/4 tsp flaky sea salt

Instructions

1. Make the dough: Whisk the flour, sugar, and 1/2 tsp salt in a bowl. Add the cold cubed butter and toss to coat, then flatten each cube between your fingertips into a thin shard. Keep working until the mixture looks like coarse flakes with some pea-size pieces remaining — about 3 minutes. Drizzle in 3 tbsp ice water and press the dough together with a rubber spatula, adding more water 1 tsp at a time only until no dry flour remains and the dough holds when squeezed.
2. Shape and chill: Press the dough into a 5-inch disk, wrap tightly, and refrigerate at least 1 hour (up to 2 days). On a floured counter, roll the disk into a 13-inch round about 1/8 inch thick, rotating a quarter turn every few passes. Drape it into a 9-inch pie plate without stretching, trim the overhang to 1 inch, fold it under, and crimp. Freeze the shell for 30 minutes — a frozen shell slumps far less.
3. Blind-bake: Heat the oven to 400°F with a rack in the lower third. Line the frozen shell with a large sheet of parchment and fill it to the very top rim with pie weights or dried beans. Bake 22 minutes, then lift out the parchment and weights and bake 6 to 10 minutes more, until the bottom looks dry and the edges are light gold. If the center puffs, press it gently flat with the back of a spoon.
4. Seal the crust: Whisk the egg white with 1 tsp water and brush a thin layer over the hot bottom and sides of the shell. Return it to the oven for 2 minutes to set into a waterproof glaze. Reduce the oven to 350°F. Leave the shell on the counter while you make the filling.
5. Toast the pecans: Spread the pecan halves on a sheet pan and toast at 350°F for 7 to 8 minutes, until fragrant. Set aside 3/4 cup of the prettiest halves for the top and roughly chop the rest.
6. Build the base: In a medium saucepan over medium heat, melt the 5 tbsp butter, then add the brown sugar, maple syrup, cornstarch, and 3/4 tsp salt. Whisk constantly and bring to a bare simmer, about 3 minutes — just until the sugar is fully dissolved and the mixture is smooth and glossy. Do not boil hard. Remove from the heat and let cool 10 minutes, until it registers about 120°F (warm, not hot).
7. Temper in the eggs: Whisk the 3 eggs, the yolk, cream, bourbon, vanilla, and cinnamon in a bowl until completely uniform with no streaks of white. Whisking the whole time, pour the warm sugar mixture into the eggs in a slow, steady stream. Strain the custard through a fine-mesh sieve into a clean bowl to catch any set egg — this is what keeps the filling silky.
8. Fill the pie: Scatter the chopped pecans over the still-warm crust, pour the custard over them, then arrange the reserved halves on top in concentric rings; they will float into place. Skim off any surface foam with a spoon, which prevents a cloudy, dry-looking top.
9. Bake: Place the pie on a sheet pan and bake at 350°F for 40 to 50 minutes. Start checking at 40 minutes. The pie is done when the outer 2 inches are puffed and set, the center 2-inch circle jiggles as a single unit like firm gelatin (not liquid waves), and an instant-read thermometer inserted 1 inch from the center reads 180°F. If the crimped edge browns too fast, shield it with a ring of foil.
10. Cool completely: Transfer to a rack and cool at least 4 hours, ideally 6, before slicing — the custard finishes setting as it cools, and cutting early is what causes a runny, weeping slice. Serve at room temperature with cream whipped to soft peaks with the powdered sugar, and a pinch of flaky salt over each slice.

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