1 1/3unbaked pie crustor 1 crust if you skip the maple leave decoration
3eggs
1/2cupbrown sugar
1/2cupgranulated sugar
1Tablespoonmaple syrup
1/4cuplight corn syrup
1/4cupdark corn syrup
2Tablespoonsbuttermelted
3Tablespoonsbourbon
1/2teaspoonkosher salt
1teaspoonvanilla extract
3cupchopped pecans
Instructions
Fit a single pie crust into an 11-inch tart pan and blind bake if desired (see note).
Preheat oven to 350°.
In a large bowl, whisk the eggs and sugars together. Stir in the next 7 ingredients (maple syrup through vanilla). Fold in the chopped pecans.
Pour the filling into prepared pie crust (I used an 11 inch tart pan). For an optional decorative touch, take additional crust (you use about 1/3 of a recipe/prepared crust*) and cut maple leaves or other decorations with a small cookie cutter. Arrange these around the edge of the crust.
Set tart pan on a baking sheet (just in case the pan leaks). Bake for 40-50 minutes until top is set and crust is golden brown.
Notes
If you roll a prepared refrigerated pie crust slightly larger, it will perfectly fit an 11 inch tart pan (I will occasionally just press it in with my fingers).See my discussion on To Blind Bake or Not (above). See King Arthur for instructions on how to blind bake https://www.kingarthurbaking.com/blog/2015/11/23/blind-bake-pie-crust.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.