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Best Brown Butter Bourbon Pecan Pie Recipe

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This brown butter bourbon pecan pie is a rich, nutty, and sophisticated twist on the classic. With a buttery crust, a creamy bourbon-spiked filling, and a crunchy pecan topping, it’s the perfect make-ahead dessert for any gathering.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (spooned and leveled)
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small cubes
  • 3–4 tablespoons ice water
  • ½ cup unsalted butter (for browning)
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • 3 large eggs, at room temperature
  • ½ cup light corn syrup
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups pecan halves (plus extra for topping)

Instructions

  1. Make the Pie Crust: In a large bowl, whisk together flour and salt. Add cold butter cubes and use a pastry cutter or fingertips to work the butter into the flour until it resembles coarse meal with some pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Form into a disc, wrap in plastic, and refrigerate for at least 1 hour.
  2. Blind Bake the Crust: Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to a 12-inch circle. Transfer to a 9-inch pie dish and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake for another 5-7 minutes until bottom is dry and lightly golden. Set aside to cool slightly.
  3. Brown the Butter: In a medium saucepan over medium heat, melt ½ cup butter. Swirl occasionally. The butter will foam, then subside, and brown specks will form. When it smells nutty and turns deep amber (about 5-7 minutes), remove from heat immediately and pour into a heat-safe bowl.
  4. Make the Filling: In a large bowl, whisk together brown sugar, granulated sugar, eggs, corn syrup, bourbon, vanilla extract, and salt until smooth. Slowly drizzle in warm browned butter while whisking constantly. Fold in pecan halves with a rubber spatula.
  5. Assemble and Bake: Pour filling into pre-baked crust. Arrange extra pecan halves on top if desired. Place pie on a baking sheet. Bake at 350°F (175°C) for 45-55 minutes, until edges are set and center is just slightly jiggly. Cover crust edges with foil if browning too quickly.
  6. Cool Completely: Let pie cool on a wire rack for at least 2 hours. For cleanest slices, refrigerate for 1 hour before serving.

Notes

Don’t overwork the dough to keep the crust tender. Watch the butter closely when browning—it can burn in seconds. Use room temperature eggs for a smooth filling. Let the pie cool completely before slicing to avoid a runny filling. The pie can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: pecan pie, brown butter, bourbon, Thanksgiving, Christmas, holiday dessert, pecan pie recipe

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