Brush the edge of your pie crust with your egg wash (1 beaten egg whisked with 1 tablespoon water)
1 Egg, 1 Gluten Free Pie Crust
Pour chopped pecans into your prepared pie crust.
1 Cup Pecans
In a large bowl, combine brown sugar, maple syrup, 3 eggs, bourbon, vanilla and salt. Whisk together until smooth.
1 Cup Light Brown Sugar, ½ Cup Maple Syrup, 3 Eggs, 2 Tablespoon Bourbon, 1 teaspoon Vanilla, ½ teaspoon Salt
Pour all but ⅓ cup of the liquid mixture over the chopped pecans.
Add the remaining 2 cups of pecan halves to the ⅓ cup liquid. Stir to coat the pecans.
2 Cup Pecans
Working one pecan at a time make circles around the top of your pie. You should have just enough nuts for 1 pie. If there are a few leftover, just tuck them into any spaces you can find.
Place your pie on a baking sheet and bake on the lowest oven rack in the preheated oven for about 40 minutes. The pie will appear puffed up when it's done but will settle back down when cooled.
Cool 2 hours before slicing.
Notes
Storage: Cover leftover pie with aluminum foil and store in the refrigerator for up to 4 days.Reheating: It is not necessary to reheat pecan pie, since it is normally served cold or at room temperature.