Bourbon Brown Butter Pecan Pie

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 has brown butter! Have it warm with some whipped cream and it's even better.

As much as I like the traditional pecan pie, through the years, I found a very interesting addition to this pie. Bourbon. It brings a caramel undertone to this tart that is simply wonderful.

Another genius addition is brown butter. I'm quite the fan as is very well documented in the archives with the Brown Butter Bundt Cake and the Pumpkin Ricotta Gnocchi, among other recipes.

That said, let's get into the details of this bourbon pecan pie that, as you can see, it is not a tall pie, and I like it that way because it's very rich and a sliver goes a long way.

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 very unassuming doughs when using sweet fillings and I have several recipes you can use:

• Flaky pie crust: our good old-fashioned dough with part shortening and part butter (image below). It never disappoints, especially during the holidays. It's the one I use for the Chocolate Pecan Pie also. Link to the Perfect Flaky Pie Crust.
• All-butter pie crust: this is a traditional and basic recipe, the one I use when only an all-butter pie crust will do. Link to the Basic Pie Crust recipe.
• Sweet pie shortcrust: my third option as it has a nice amount of sugar and I think it's too much with a pecan pie filling. It snaps when you bite into it as it bakes more like a sugar cookie. It's the one I use for the Pear Frangipane Tart and it works great. Link to our Sweet Shortcrust Pastry.

The filling 

The filling ingredients (image below) are easy to get and maybe you already have them.

• Brown butter: it's a crucial ingredient for the overall flavor of this pie. 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. How's that for convenience? Of course, you can skip this step and use regular melted butter, but expect a less amazing flavor.
• Pecans: I like to use them toasted, but if you're short on time or whatever, you can use them as they come. Those on top will toast as the pie is baked.
• 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.

Frequently asked questions

My top tips

• Pecans: they can be used lightly toasted or raw. Your choice.
• 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 so it will firm up as it cools.
• Storing: I like it the day it is baked, but it keeps for a day or two at room t°.
• Variation: walnuts can be used instead of pecans. And orange zest is a nice addition if you want to change it up a bit.

Other favorite Holiday dessert recipes you might like:
Pumpkin Pie with Graham Cracker Crust
Sweet Potato Pie with Gingersnap Crust
Brown Sugar Cheesecake
Chocolate Raspberry Tart

Let me know in the comments below if you make this recipe! I’d love to hear what you think about it. Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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Bourbon Brown Butter Pecan Pie

★★★★★ 5 from 2 reviews

• Author: Paula Montenegro
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Pies
• Method: Baking
• Cuisine: American

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Description

Rich, buttery and crunchy, this is a wonderful pecan pie option for when you want a more sophisticated dessert. The filling comes together in 10 minutes and has brown butter! Have it warm with some whipped cream and it's even better.

 

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Ingredients

Scale 1x2x3x

You can use this recipe for Flaky Pie Crust, with shortening.
Or the all-butter pie crust below. (There is a whole post for this basic pie crust if you want more detailed instructions with images and video).

For dough:

• Ice water
• 2 ½ cups (350g) all-purpose flour
• 1 cup( 225g) unsalted butter, very cold
• Pinch of salt

For filling:

• 3 eggs, at room t°
• ¼ cup (35g) all-purpose flour
• ¾ cup (150g) granulated sugar
• ½ teaspoon vanilla extract
• 3 Tbs bourbon
• 1 ¼ cups pecans, lightly toasted
• 10 Tbs (140g) unsalted butter, melted (there is a whole post for how to make brown butter)

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Instructions

For dough:

1. Put ice 4 or 5 ice cubes in a measuring cup and fill with cold water to about a cup.
2. In a food processor put flour and salt. Add cubed butter and pulse using on/off until the butter is the size of peas.
3. Add about ½ cup of ice water and pulse a few times.
4. Add ¼ cup more ice water and pulse until it barely comes together. Check the dough. Even though it's crumbly and dry, if you take some and squeeze it with your hand, it should come together. If it doesn't come together add a few more tablespoons water.
5. Transfer dough to a barely floured surface and gather it together into a ball. Don't over work it or the dough will be tough. Wrap in plastic and refrigerate for an hour or up to 3 days.
6. 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 bigger than the pan you're using.
7. Carefully place in the ungreased pie pan. Trim edges, prick the surface and refrigerate for 1 hour or freeze for half an hour.
8. Preheat oven to 350ºF /180ºC
9. Put foil and weights (I use dried beans) covering the dough surface and bake for 10 to 15 minutes. Lift foil and weights and continue baking for 10 more minutes, or until it's dry and starting to color.
10. Preheat oven to 375ºF / 190ºC

For filling:

1. To make brown butter, put butter in a medium saucepan over medium heat.
2. 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.
3. When it's a deep amber color and has a nutty aroma, remove from heat and let the bubbles subside. The browned bit will go to the bottom.
4. While the butter is browning, put eggs, flour, sugar, bourbon and vanilla in a bowl.
5. Add browned butter, leaving sediments behind in the saucepan. Do this a bit at a time so the hot butter doesn't cook the eggs.
6. Put the toasted pecans in the bottom of the pre baked pie shell.
7. 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.
8. Bake for 30 minutes or until golden.
9. Cool on wire rack.

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Notes

• Pecans: they can be used lightly toasted or raw. Your choice.
• Bourbon: I find that good bourbons (I use Jack Daniels) 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. In case you want that.
• Baking: don't overbake the filling. It should still be a little jiggly when you take it out.
• Storing: I like it the day it is baked, but it keeps for a day or two at room t°.
• Variation: walnuts can be used instead of pecans. And orange zest is a nice addition if you want to change it up a bit.

Keywords: bourbon pecan pie, brown butter pecan pie

Filling adapted from Room for Dessert, by David Lebovitz

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.