Maple Bourbon Custard Pie

Bree, Baked Bree

After the first bite of this pie, it became an instant must-have dessert for Thanksgiving. This pie is heaven on a plate. Be sure to use high quality, pure maple syrup – it makes a big difference. Serve with a dollop of freshly whipped cream and a grating of fresh nutmeg. If you don’t have vanilla bean paste, you can use extract.    
30 min Prep Time
1 hr Cook Time
  • Prep Time: 30 min
  • Cook Time: 1 hr
  • Servings: 8 to 10 servings

Servings: 8 to 10 servings


  • For the Pie Crust:

  • 1 1/4 cups flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 2-4 tablespoons ice cold water
  • For the Maple Bourbon Custard:

  • 1/2 cup pure maple syrup
  • 1 1/2 cups heavy cream
  • 1/4 cup brown sugar
  • 5 egg yolks
  • pinch of salt
  • 1 teaspoon freshly grated nutmeg
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon bourbon
  • For the Whipped Cream:

  • 1 cup heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 2 teaspoons vanilla bean paste


For the Pie Crust:

Step 1

Add flour, sugar and salt to the bowl of food processor. Pulse. Add butter and pulse until it resembles coarse meal or peas with small chunks of butter. Add 2 tablespoons water and pulse until it just comes together. It should stick together when pinched, add more water if necessary.

Step 2

On lightly floured board, work dough gently until it forms into ball. Wrap in plastic wrap and chill in fridge for one hour.

Step 3

Roll dough out on floured board into 12-inch round. Gently place crust into 9-inch pie plate, making sure to press into sides. Trim any overhang, tuck edges under and crimp with your fingers or fork. Prick the dough with a fork. Chill for 15 minutes.

Step 4

Preheat oven to 375°F. Line pie crust with foil. Add pie weights and bake for 15 minutes. Remove foil and bake for 7 minutes or until crust looks cooked on bottom. Let cool while you make the filling. Reduce oven temperature to 350°F.

For the Maple Bourbon Custard:

Step 5

Add maple syrup and cream to the bowl of an electric mixer. Whisk until frothy.

Step 6

Add brown sugar, egg yolks, salt, nutmeg, cinnamon, vanilla bean paste and bourbon. Beat until well combined.

Step 7

Pour filling into crust. Bake for 45 minutes or until filling is set, but still jiggles in the center. Cool on rack for 2 hours.

For the Whipped Cream:

Step 8

Beat cream with electric mixer on medium-high speed until it begins to thicken. Reduce speed and add sugar and vanilla. Increase speed and whip until it forms soft peaks.

Step 9

Serve pie with whipped cream. Grate nutmeg on top.