Description
A rich and nutty pecan pie featuring browned butter and a splash of bourbon for warmth and complexity, with a flaky, buttery crust that holds up perfectly.
Ingredients
- 1 1/4 cups (155g) all-purpose flour, unbleached if possible
- 1/2 teaspoon (3g) salt
- 8 tablespoons (113g) cold unsalted butter for crust
- 3–4 tablespoons (45-60ml) ice water
- 1 1/2 cups (150g) pecan halves, toasted
- 6 tablespoons (85g) unsalted butter for filling, browned
- 3/4 cup packed (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 3 large eggs
- 2 tablespoons (30ml) bourbon
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (120ml) light corn syrup
- Pinch of salt for filling
Instructions
- Make the Flaky Pie Crust: In a large bowl, whisk together flour and salt.
- Cut cold butter into small cubes and cut into flour mixture using a pastry cutter or food processor until coarse crumbs with pea-sized bits remain.
- Slowly add ice water one tablespoon at a time, mixing gently until dough just comes together. Form into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
- Brown the Butter: Melt 6 tablespoons butter in a light-colored skillet over medium heat, stirring constantly until golden brown with nutty aroma. Remove from heat and let cool slightly.
- Prepare the Filling: In a medium bowl, whisk browned butter, brown sugar, granulated sugar, eggs, bourbon, vanilla extract, corn syrup, and a pinch of salt until smooth.
- Stir in toasted pecans, reserving a few for topping if desired.
- Roll Out Dough and Assemble: Remove dough from fridge and let sit 5 minutes.
- Roll dough on lightly floured surface into a 12-inch circle about 1/8 inch thick.
- Transfer dough to 9-inch pie dish, press gently to fit, trim excess leaving 1 inch overhang.
- Fold overhang under itself to create thicker edge and crimp edges.
- Pour filling into crust and scatter reserved pecans on top.
- Bake the Pie: Preheat oven to 350°F (175°C).
- Place pie on baking sheet and bake 55-65 minutes until filling is set but slightly jiggly in center.
- If crust edges brown too quickly, cover loosely with foil halfway through baking.
- Cool and Serve: Let pie cool completely on wire rack for at least 3 hours, preferably overnight.
- Serve with whipped cream or vanilla ice cream if desired.
Notes
[‘Watch the butter carefully when browning to avoid burning; remove from heat at golden flecks and nutty aroma.’, ‘Keep butter cold for crust flakiness; chill flour bowl if kitchen is warm.’, ‘Toast pecans in oven at 350°F (175°C) for 8 minutes for deeper flavor and crunch.’, ‘Let pie rest overnight to allow filling to set for clean slices.’, ‘Use foil or pie crust shield to prevent crust edges from burning.’, ‘Glass pie dish helps monitor crust browning and prevents soggy bottom.’, ‘Store leftover pie covered in fridge up to 4 days; bring to room temperature before serving.’, ‘Pie does not freeze well due to filling texture changes.’, ‘Can blind bake crust for 10 minutes to prevent sogginess.’]
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 50
- Fiber: 3
- Protein: 5
Keywords: pecan pie, bourbon, brown butter, flaky crust, holiday dessert, Thanksgiving pie, nutty pie, pecan dessert