Brown Butter Bourbon Pecan Pie Recipe

Introduction

Brown Butter Bourbon Pecan Pie is a decadent twist on a classic Southern dessert, combining the rich nuttiness of browned butter with the warm depth of bourbon. This pie offers a perfectly gooey filling and a crisp, flaky crust that will impress any crowd.

Ingredients

• 1 unbaked 9-inch pie crust
• 1 cup (2 sticks) unsalted butter, browned
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 cup light corn syrup
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup bourbon
• 1 1/2 cups pecan halves

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Brown the butter by melting it in a saucepan over medium heat. Stir occasionally until it turns a rich golden brown and smells nutty. Remove from heat immediately and pour into a heatproof bowl to stop cooking.
3. Step 3: In a large bowl, mix the browned butter, brown sugar, and salt until well combined.
4. Step 4: Add the corn syrup, lightly beaten eggs, and vanilla extract to the butter mixture. Whisk until smooth.
5. Step 5: Stir in the bourbon until evenly incorporated.
6. Step 6: Arrange the pecan halves evenly in the unbaked pie crust.
7. Step 7: Pour the filling mixture over the pecans in the crust.
8. Step 8: Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. If the crust edges brown too quickly, cover them with foil to prevent burning.
9. Step 9: Let the pie cool completely on a wire rack before slicing to allow the filling to set properly.

Tips & Variations

• For extra crunch, toast the pecans lightly before arranging them in the crust.
• Substitute bourbon with rum or whiskey for a different flavor profile.
• Use a homemade pie crust for an added buttery taste and flakiness.
• Cover pie edges earlier in baking if your oven runs hot to avoid burning.

Storage

Store leftover pie covered in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 15-20 seconds if desired, or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can bake the pie a day ahead and store it in the refrigerator. Just bring it to room temperature before serving for the best flavor.

What if I don’t have bourbon on hand?

You can replace bourbon with an equal amount of dark rum, whiskey, or even vanilla extract for a similar depth of flavor.

Brown Butter Bourbon Pecan Pie Recipe

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★★★★★

4.6 from 107 reviews

• Author: Gabriel
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

This Brown Butter Bourbon Pecan Pie is a rich and decadent twist on a classic Southern dessert. Featuring a nutty browned butter base combined with the warmth of bourbon, the pie is filled with a luscious, sweet filling studded with crunchy pecan halves. Baked to a golden perfection in a flaky pie crust, this dessert offers a perfect balance of caramel-like flavors and a hint of boozy depth, ideal for holiday gatherings or special occasions.

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Ingredients

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Pie Crust

• 1 unbaked 9-inch pie crust

Filling

• 1 cup (2 sticks) unsalted butter, browned
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 cup light corn syrup
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 cup bourbon
• 1 1/2 cups pecan halves

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the pie.
2. Brown the Butter: In a saucepan over medium heat, melt the unsalted butter, stirring occasionally. Continue cooking until the butter turns a golden brown color and emits a nutty aroma. Immediately remove from heat and transfer it to a heatproof bowl to stop the cooking process.
3. Mix Brown Sugar and Butter: In a large mixing bowl, combine the browned butter with the packed light brown sugar and salt, stirring until the mixture is uniform.
4. Add Wet Ingredients: Whisk into the butter-sugar mixture the light corn syrup, lightly beaten eggs, and vanilla extract until the filling is smooth and well blended.
5. Incorporate Bourbon: Stir in the bourbon thoroughly to infuse the filling with its characteristic warmth and depth.
6. Prepare Pie Crust: Evenly arrange the pecan halves in the unbaked 9-inch pie crust, creating a visually appealing layer of nuts.
7. Pour Filling: Carefully pour the bourbon-butter filling mixture over the pecans in the pie crust, ensuring even distribution.
8. Bake the Pie: Place the pie in the preheated oven and bake for 50-60 minutes until the filling sets and the crust becomes golden brown. If the crust edges begin to darken prematurely, shield them with foil to prevent burning.
9. Cool Completely: Remove the pie from the oven and let it cool entirely on a wire rack. Cooling allows the filling to firm up for clean, perfect slices when served.

Notes

• Using browned butter intensifies the nutty flavor, complementing the pecans beautifully.
• Cover crust edges with foil if they brown too quickly during baking to prevent burning.
• Allow the pie to cool completely before slicing to ensure the filling is set and easy to cut.
• You can substitute bourbon with whiskey or leave it out for a non-alcoholic version, though it slightly alters the flavor profile.
• Store leftovers covered at room temperature for up to two days or refrigerated up to a week.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Brown Butter Bourbon Pecan Pie, Pecan Pie, Bourbon Pie, Southern Dessert, Holiday Pie, Nutty Pie, Caramel Pie