Print

Perfect Brown Butter Bourbon Pecan Pie

brown butter bourbon pecan pie - featured image
Print Recipe

A cozy and indulgent pecan pie featuring rich brown butter and a subtle warmth from bourbon, perfect for fall and holiday gatherings.

Ingredients

Scale
  • 1 pre-made 9-inch pie crust (store-bought or homemade)
  • 1/2 cup (115g) unsalted butter, browned and cooled slightly
  • 3 large eggs, room temperature
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) pure bourbon
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups (150g) pecan halves, toasted

Instructions

  1. In a medium saucepan over medium heat, melt the 1/2 cup unsalted butter. Stir frequently as it starts to foam and then turns golden brown with a nutty aroma—about 5 minutes. Watch carefully to avoid burning. Once browned, remove from heat and let cool slightly.
  2. Place your pie crust into the 9-inch pie dish. Crimp the edges neatly, and chill in the fridge while you prepare the filling.
  3. In a large bowl, beat the 3 large eggs with 1 cup light brown sugar until combined and slightly thickened. Slowly whisk in the browned butter (make sure it’s not too hot), then add 1/2 cup bourbon, 1/4 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Mix thoroughly but gently.
  4. Fold in 1 1/2 cups toasted pecan halves, coating them evenly but retaining their crunch.
  5. Pour the filling into the chilled crust, spreading pecans evenly across the top. Give the pie a gentle shake to level it out.
  6. Preheat your oven to 350°F (175°C). Place the pie on the center rack and bake for 50-60 minutes. The filling should be set around the edges but still slightly jiggly in the center.
  7. Let the pie cool completely on a wire rack for at least 2 hours before slicing.

Notes

If crust edges brown too fast, cover with foil or pie shield after 30 minutes. Let brown butter cool before adding to eggs to avoid scrambling. Use room temperature eggs for smooth filling. Toast pecans fresh for best flavor. Let pie cool completely before slicing for clean cuts. For gluten-free, use gluten-free crust; for dairy-free, substitute coconut cream and vegan butter; for vegan, use plant-based crust, flax eggs, vegan butter, and coconut cream.

Nutrition

Keywords: pecan pie, brown butter, bourbon, dessert, fall recipe, holiday pie, easy pecan pie, homemade dessert

Find it online: https://realityeats.com/perfect-brown-butter-bourbon-pecan-pie-recipe-easy-homemade-dessert-for-cozy-gatherings/