Brown-Butter Bourbon Pecan Pie
Updated: Sep 8, 2021
The top layer of my triple layer pie is incredibly scrumptious served as it's own pie. This is just the perfect way to close out a fall dinner or enjoy while binge watching Netflix. Flaky crust, good center & pecan come together for a little bite of heaven.
1¼C all-purpose flour
½C butter, chilled and diced
¼C ice water
3 eggs, lightly beaten
½C granulated sugar
½C light brown sugar
½C light corn syrup
⅓C salted butter, melted
3TBSP of apple bourbon
1tsp vanilla extract
2½C coarsely chopped pecans
(whole pecans can be used if preferred)
Combine flour & salt in a large bowl.
Cut the in chilled butter into the mixture until it resembles coarse crumbs.
Mix in water a little at a time until mixture forms a ball.
Put in gallon size zipper bag or wrap in plastic wrap & refrigerate for at least 4 hours.
Take out of fridge & unwrap...
Roll out dough to fit your 9 inch pie pans.
Place crust in the pan & press the dough into the bottom & sides of the pie pan evenly.
Place pans in refrigerator & continue.
Preheat the oven to 350°
Mix together either by hand or slowly with an electronic mixer eggs, sugar, corn syrup, butter, bourbon, vanilla & salt until well blended.
Spread the pecans evenly over the pie crust & pour ½ of the mixture over them slowly.
Place pies on center rack & bake for 40 to 45 minutes, until just set around the edges, but still a bit loose in the center. It'll finish setting as it cools.
Place pie on a rack to cool.
Slice, serve & enjoy.
Use a store bought crust if desired.
Pour filling then place whole pecans in a design for desired presentation.
Line bottom of oven for easy clean up of bubble overs.
Serve chilled, it will change the mouth feel of the pie.
Double the bourbon & reduce on the stove until half remain to intensify flavor.
Make more than one and share!