Step 1

*NOTE: The photos in this recipe card will NOT print unless you set them to print by selecting "recipe image"

Step 2

Preheat oven to 350 degrees F (176 degrees C ), and grease a 9-inch pie dish with non-stick cooking spray.

Step 3

Line a baking sheet with parchment paper. Spread pecans in single layer.

Step 4

Toast pecans in oven for 7 minutes on 350 degrees F. Keep a close eye and shake the pan.

Step 5

In 3 quart saucepan, cook maple syrup, granulated sugar, and butter over medium heat until mixture boils.

Step 6

Reduce heat to medium- low and cook 5 minutes, stirring.

Step 7

In large bowl, with whisk, beat eggs slightly,

Step 8

Slowly whisk in the hot syrup mixture. Then stir in vanilla.

Step 9

Keep whisking syrup into eggs until fully incorporated

Step 10

Place pecans in pie crust.

Step 11

Pour syrup mixture over pecans. *Be careful not to fill it too high. Depending on your pie plate and crust, you may have leftovers (you can make tarts with them, if you desire).

Step 12

*This is how much leftover I had

Step 13

Place unbaked crust on cookie sheet.

Step 14

Bake 40 minutes or until filling is just set. The internal temperature should read 200 degrees F (approximately)

Step 15

Cool pie on wire rack for at least 1 hour. *You can speed this up by placing it in the fridge after 20-30 minutes.

Step 16

Beat whipping cream to soft peaks and add powdered sugar and bourbon.

Step 17

Beat to stiff peaks

Step 18

To serve, add a dollop to each piece of pie and a half pecan.