Rich, buttery and crunchy, this is a wonderful pecan pie option when you want a more sophisticated dessert. The filling comes together in 10 minutes and uses brown butter for a deeper flavor. Serve it warm with whipped cream or vanilla ice cream to make it a special dessert.
So much flavor!
Tarts are shorter than pies and can have a sweeter dough. This is a very rich dessert, so a sliver goes a long way.
As much as I like traditional pie, this pecan pie tart version is more sophisticated, with two interesting additions: bourbon and brown butter.
The first brings a wonderful caramel undertone, and the latter adds a richness and complex flavor that I don't think can be achieved otherwise.
I'm quite a fan of both ingredients and baking cakes with them, like the brown butter bundt cake and the bourbon chocolate bundt cake.
This tart makes a fantastic addition to a dessert table for the holidays and during cold months.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Pie or tart crust: I use the French pâte brisée, but a traditional flaky pie crust works just as well.
- Unsalted brown butter: If you make it in advance (all details in this step-by-step post on how to make brown butter) this pie comes together in less than 10 minutes. You can skip this step and use regular melted butter but expect a less deep, rich flavor.
- Pecans: For a more decorative finish, you'll need chopped ones for the filling and whole ones for the top of the tart.
- Bourbon: I use Jack Daniels, regular or honey, which most might consider too expensive for baking, but I think great ingredients deliver great results. Use whichever bourbon or whisky you like.
- Sugar: we use white granulated sugar, but it's quite amazing with light or dark brown sugar.
The pie crust
The first layer is a homemade crust. Of course, you can substitute a store-bought one, the best quality you can afford.
I like unassuming doughs when using sweet fillings like this one, and we have two recipes:
- All-butter pie crust: This is a traditional and basic French dough recipe with a very small amount of sugar, used for savory quiches and tarts.
- Flaky pie crust: the old-fashioned dough with part shortening and part butter. It never disappoints, especially during the holidays. We use it for the Chocolate Pecan Pie.
Brown butter
It's optional but adds phenomenal flavor and is easy to make, so I recommend not to skip this step.
You simply melt the butter in a saucepan and cook it until the water evaporates, and it becomes amber in color and has a nutty aroma.
You can read the how to make brown butter post for more details.
How to make a pecan tart
- Blind baking the crust: this is a necessary step, so the crust doesn't turn soggy. It's like pre-baking the dough (with weights on top) so it doesn't shrink and creates a dry layer that prevents, as much as it can, the filling from seeping into it during baking.
- Easy filling: it comes together in minutes, so prepare it while the crust is blind baking.
- You can use brandy or cognac instead of bourbon. You can also increase the vanilla extract and add some pure almond extract to complement it more.
Assembling the pie
- Jar or pitcher: the easiest way to add the liquid filling over the pecans is with a pitcher. That way you can slowly fill the crust without moving the pecans too much, so they retain the pattern.
- Pecans: any way you place them is fine. They will move around a little anyway. But they rise to the top in the oven, so it's nice to have a pattern.
FAQ
It's probably underbaked, or the recipe doesn't have enough eggs or binding ingredients to give it structure. It takes a while for the eggs and syrups to cook and firm up. Follow the recipe instructions and check to see if it jiggles in the center. It should move slightly and not be completely firm. It will solidify as it cools down. If you feel it needs more time, lower the temperature to 325°F and leave it a bit longer.
Most, if not all, does. It depends on how long a pie takes to bake. What remains in this recipe is a deep, rich flavor that is wonderful.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Pecans: The ones sprinkled on top will be toasted as the pie is baked. I use raw ones for the filling, but you can toast them slightly before adding them.
- Bourbon: I find that good bourbons (I use Jack Daniels, regular or honey) make for much better flavor. But use any bourbon or whisky you like or have.
- Pan: if you use a smaller pie pan the tart will be taller or course, more in tune with traditional Thanksgiving pies.
- Baking: don't overbake the filling, and don't undertake it either. I know! It should still be a little jiggly when you take it out, and the pecans don't have to be burned. But make sure it's settled enough to firm up as it cools.
- Storing: I like it the day it is baked but stays at room temperature for a day or two.
- Variation: walnuts can be used instead of pecans. And orange zest is a nice addition if you want to change it a bit.
Related recipes you might like:
One last thing
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Pecan Pie Tart
Ingredients
For the dough:
- ice Water
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold
- ¼ teaspoon salt
- 2 teaspoons sugar
For the tart filling:
- 3 eggs, at room temperature
- ¼ cup all-purpose flour
- ½ cup white sugar
- ¼ cup light brown sugar
- 1 teaspoon vanilla extract
- 3 tablespoons bourbon
- 1 ¼ cups pecan halves
- 10 tablespoons unsalted butter
Instructions
For the tart dough:
- Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about a cup.
- In the bowl of a food processor, put 1 ¼ cups all-purpose flour, ¼ teaspoon saltand 2 teaspoons sugar.
- Add ½ cup unsalted butter and pulse using on/off until the butter is the size of peas. Add half the amount of ice water and pulse a few times. Add ¼ cup more ice water and pulse until it barely comes together. Check the dough. Even though it might look crumbly, it should come together if you take some and squeeze it with your hand. If it doesn't come together, add a few more teaspoons of ice water.
- By hand, place 1 ¼ cups all-purpose flour, ¼ teaspoon salt and 2 teaspoons sugar in a large bowl. Add ½ cup unsalted butter and work with your hands or a pastry cutter until you have butter pieces the size of peas. Add the water and stir with a fork. It will be floury. It should come together if you take some and squeeze it with your hand. If it doesn't come together, add a few more teaspoons of ice water.
- Transfer the shaggy mass to a barely floured surface and gather it together into a ball. Don't overwork it, or the dough will be tough. Wrap it in plastic and refrigerate for at least 1 hour or up to 3 days.
- Have ready a 9-inch tart pan with a removable bottom and a rolling pin.
- When you're ready to use it, roll it on a lightly floured surface, starting from the middle and making sure the size is at least 1 inch larger than the pan you're using. Watch this video for rolling pie crust if you need guidance.
- Carefully place the pie dough round in the ungreased pie pan. Let it fill the pan without stretching it. Trim edges, prick the surface and refrigerate for 1 hour or freeze for half an hour.
- Preheat oven to 350ºF (180ºC).
- Place a large piece of aluminum foil covering the dough surface, add weight (pie weights, dried beans, rice or flour) and bake for 10 to 15 minutes. Lift the foil with the weight and continue baking for 10 more minutes or until it's dry and barely starting to color.
- Preheat oven to 375ºF (190ºC).
For the filling:
- To make brown butter: put 10 tablespoons unsalted butter in a medium saucepan over medium heat. Let it melt and continue cooking it. It will make loud noises at first, like an angry cat, but suddenly it will stop. That's when it will brown very quickly, so watch it.
- When it's a deep amber color with a nutty aroma, remove it from heat and let the bubbles subside. The browned bit will go to the bottom. Transfer it to a shallow bowl and let the butter cool down a little.
- Put 3 eggs, ¼ cup all-purpose flour, ½ cup white sugar, ¼ cup light brown sugar, 3 tablespoons bourbon and 1 teaspoon vanilla extract in a medium bowl.
- Add the browned butter, leaving sediments behind in the saucepan. Do this a bit at a time, mixing constantly.
- Place the toasted pecans on the bottom of the pre-baked pie shell. Carefully add the butter mixture. I like to put the liquid in a measuring cup, put the pie in the oven, and carefully add the liquid. That way, I can fill it to the top without moving it.
- Bake for 30 minutes or until golden brown.
- Cool on a wire rack.
- Remove from the pan and serve with whipped cream or a scoop of ice cream.
- Keep leftovers at room temperature for 2 days, covered. Then refrigerate covered in plastic wrap or in an airtight container to prevent dryness.
Notes
Filling adapted from Room for Dessert, by David Lebovitz
Sunshine says
This pie got rave reviews from those that ate it! My brother especially who’d requested this kind of pie for his bday. I’m not a fan of pecans but he loved it. I do wonder if anyone has tried it with cashews? Or would that not taste as good?
Sharry says
I made this yesterday. Absolutely the pecan pie ever. Just the right amount of sweetness but not overly sweet. This will be our go to recipe from now on.
Paula Montenegro says
Thanks for letting me know Sharry! I'm so glad it worked out well. Have a great holiday season and happy baking!
Audrey says
Paula this recipe looks and sounds amazing! Do you think it would be okay to freeze ahead it the week before I need it for Thanksgiving?
Paula Montenegro says
Hi Audrey! I freeze pecan pies. Make sure you don't overbake it. Wrap it as soon as it cools (I use plastic wrap first and then aluminum foil). Thaw it in the refrigerator, still wrapped and then let it come to room temperature. It'll take several hours to a day, so plan ahead.
Audrey says
Thanks for that info! One more question, Would you prefer using a 9” or 11” tart pan for this recipe?
Trevino Michele says
Can you add more than 1/4 c bourbon or will it ruin the setting up?
Paula Montenegro says
I think you can add a few more tablespoons. It's a short tart, so make sure the filling doesn't overflow.
John / Kitchen Riffs says
Haven't made a pecan pie in a long, long time. This looks great -- the bourbon must add a nice little hit of flavor. Thanks!
Juliana says
Bourbon is absolutely a yes in pecan pie!
Laura Dembowski says
Pecan pie is one of my favorite desserts. I only make it with bourbon in it. You can substitute bourbon in the crust too! Brown butter sounds really good along with the flavor of the pecans.
thelittleloaf says
This looks wonderful. I adore brown butter and bourbon and pecan pie so all three combined are heaven.
Anonymous says
I always bake my son a Pecan Pie for his birthday "cake"...this one sounds divine
Medeja says
Bourbon sounds good! I am sure I would be able to have much more than 1 piece of this lovely pie 🙂
Martin D says
I love Pecan pie, but have basically stopped eating them b/c of the calories and fats in a slice. I like the idea of this version being thinner! Excellent recipe!
Marissa | Pinch and Swirl says
Wow, I haven't been much of a pecan pie fan. But with bourbon, I might change my mind. 🙂
Kat says
Paula, you had me at bourbon. I've actually never made pecan pie before either. I love the idea of using splashes of bourbon to cut down the sweetness, as I don't like things too sweet myself. This is a wonderful recipe!
yummychunklet says
Now that is a Thanksgiving staple!
Deb says
Your Bourbon Brown Butter Pecan Pie is delectable! Our favorite recipes are usually taken from here and there and then become our own. The first photos is beguiling, I would very much like a slice!
Andrea_TheKitchenLioness says
Paula, I made Pecan Pie only once, a long long time ago it seems. Pecans are not very common around here but I can buy them at my favorite Organic Food Store (a little on the expensive scale of things, though) so I do not really bake with these wonderful nuts much but your pie looks and sounds delicious and seems to be perfect for the upcoming holidays season!
Have a great weekend!
Guru Uru says
Oh wow your pie is utter perfection my friend, beautifully made 🙂
Cheers
Choc Chip Uru
Lizzy Do says
This looks outstanding, Paula!!! I'm the only fan of pecan pie in this household...it makes me sad 🙁 I need a good excuse to make this pie for somebody else, just so I can have a slice!!!
Amy (Savory Moments) says
Pecan pie is one of my absolute favorites and adding bourbon and brown butter can only take it over the top! Yum!
Inside a British Mum's Kitchen says
Thank you for posting this with such great detail -I'm going to follow it to the tee!! I've never made pecan pie but LOVE it - this is a sure winner for Thanksgiving :))
Mary x