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Brown Butter Bourbon Pecan Pie Recipe Easy Homemade Flaky Crust Pie

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A rich and indulgent pecan pie featuring a flaky homemade crust, nutty brown butter, and a subtle kick of bourbon for a cozy yet sophisticated dessert perfect for holidays and gatherings.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 8 tablespoons (115g) cold unsalted butter, cubed (recommend Kerrygold)
  • 3 to 4 tablespoons ice water, chilled
  • 1/4 teaspoon salt (for crust)
  • 6 tablespoons (85g) unsalted butter, browned
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120ml) light corn syrup (can substitute with honey or maple syrup)
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (30ml) bourbon (or vanilla extract as substitute)
  • 1/4 teaspoon salt (for filling)
  • 1 1/2 cups (150g) chopped pecans, toasted lightly

Instructions

  1. Make the Flaky Pie Crust: In a large bowl, combine sifted flour and 1/4 teaspoon salt. Add cold, cubed butter and cut into flour using a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized bits.
  2. Add Ice Water: Drizzle 3 tablespoons of ice-cold water over the mixture, tossing gently with a fork. Add more water, a teaspoon at a time, until dough just comes together but isn’t sticky. Shape into a disc, wrap in plastic, and chill for at least 30 minutes.
  3. Brown the Butter: Melt 6 tablespoons unsalted butter in a small saucepan over medium heat, swirling often until brown specks appear and nutty aroma develops. Remove from heat and let cool slightly.
  4. Prepare the Filling: In a mixing bowl, whisk together brown sugar, corn syrup, eggs, vanilla, bourbon, and 1/4 teaspoon salt until smooth.
  5. Combine Browned Butter with Filling: Slowly whisk cooled brown butter into sugar mixture. Stir in toasted chopped pecans.
  6. Roll Out the Dough: On a lightly floured surface, roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to 9-inch pie dish, ease into place without stretching, trim excess, and crimp edges.
  7. Fill and Bake: Pour filling into crust. Bake at 350°F (175°C) for 50-60 minutes until filling is set but slightly jiggly in center. Cover crust edges with foil if browning too quickly.
  8. Cool Before Serving: Let pie cool completely on wire rack for 2-3 hours to allow filling to set fully.

Notes

Keep butter cold for flaky crust. Watch butter carefully when browning to avoid burning. Toast pecans before adding for best flavor. Cover crust edges with foil if browning too fast. Let pie cool fully before slicing for clean cuts. Can substitute bourbon with vanilla extract or omit. For gluten-free crust, use almond and tapioca flour blend. For dairy-free, use vegan butter and swap corn syrup with maple or agave syrup.

Nutrition

Keywords: pecan pie, brown butter, bourbon, flaky crust, homemade pie, holiday dessert, easy pecan pie, bourbon pecan pie

Find it online: https://blixfood.com/brown-butter-bourbon-pecan-pie-recipe-easy-homemade-flaky-crust-pie/