Description
Elevate your classic pecan pie with a rich, nutty twist. This recipe features a homemade brown butter bourbon filling baked in a flaky crust for an unforgettable dessert.
Ingredients
Scale
- 1 (9-inch) unbaked pie crust
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups corn syrup
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup bourbon
- 4 large eggs
- 2 cups pecan halves
Instructions
- Preheat your oven to 350°F (175°C). Place the unbaked pie crust on a baking sheet.
- In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a rich amber color and smells nutty. This is your brown butter. Remove from heat immediately.
- In a large bowl, whisk together the corn syrup, granulated sugar, and salt.
- Gradually whisk in the brown butter and bourbon until well combined.
- Whisk in the vanilla extract and then the eggs, one at a time, until the mixture is smooth.
- Arrange the pecan halves evenly in the unbaked pie crust.
- Carefully pour the brown butter bourbon filling over the pecans.
- Bake for 50-60 minutes, or until the center is mostly set but still has a slight jiggle. The crust should be golden brown.
- Let the pie cool completely on a wire rack before slicing and serving.
Notes
- For a deeper flavor, you can toast the pecans lightly before adding them to the pie.
- If you prefer not to use bourbon, you can substitute it with an equal amount of extra corn syrup and a splash of vanilla extract.
- Ensure your brown butter doesn’t burn; watch it closely as it can go from perfectly browned to burnt very quickly.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg