Active Time

　　30 minutes

　　Total Time

　　1 hour, 10 minutes

　　Earthy maple syrup, smoky bourbon, and caramely brown sugar join forces to make the rich custard that fills this decadent pie. Softly whipped vanilla cream, made with a touch of tangy Greek yogurt, balances the sweetness.

　　

Ingredients

10–12 servings

　　

For the Crust:

1/2 cup pecans (2 ounces)

　　1 1/2 cups all-purpose flour, divided

　　1/4 cup granulated sugar

　　1/2 teaspoon kosher salt

　　1/4 teaspoon ground cinnamon

　　1/4 cup (1/2 stick) unsalted butter, melted

　　1 tablespoon apple cider vinegar

　　

For the Filling:

3/4 cup maple syrup

　　3 large eggs plus 2 large egg yolks, lightly beaten

　　1 cup (packed) dark brown sugar

　　3 tablespoons all-purpose flour

　　1/4 teaspoon salt

　　1 cup heavy cream, room temperature

　　2 tablespoons bourbon

　　1/4 teaspoon ground cinnamon

　　6 tablespoons (3/4 stick) unsalted butter

　　

For Serving:

1 cup chilled heavy cream

　　1 tablespoon plain whole-fat Greek yogurt

　　1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract

　　

Special equipment:

A 9" deep-dish pie plate

　　

Make the crust:

Step 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.

　　

Step 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.

　　

Step 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.

　　

Make the filling and assemble the pie:

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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).

　　

Serve the pie:

Step 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.