Name: Deep-Dish Maple-Bourbon Cream Pie
Cook time: 30 minutes
Total time: 1 hour, 10 minutes
Yield: 10–12 servings
Ingredients: 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; 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; 1 cup chilled heavy cream; 1 tablespoon plain whole-fat Greek yogurt; 1 vanilla bean, split lengthwise, or 2 teaspoons vanilla extract; A 9" deep-dish pie plate

Maple pie in a pan topped with fresh whipped cream.

Deep-Dish Maple-Bourbon Cream PiePhoto by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell

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.

Recipe notes

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