Brown Butter Bourbon Pecan Pie
This Brown Butter Bourbon Pecan Pie is buttery, nutty, and the perfect not-to-sweet Pecan Pie recipe. The brown butter elevates the taste of the pecans, and the little kick from the Bourbon enhances all the delicious flavors of pecan pie. I use pre-made refrigerated pie crusts to make the process easier but feel free to use your favorite pie crust with this recipe.
Pecans have become one of my favorite nuts to cook and bake with. Pecans are a quintessentially American nut. On top of being a North American native nut, they are densely nutritious. Raw pecans are a great source of calcium, magnesium, and potassium. In addition, they are a power pack of Omega-3’s and fiber. Some of my favorite pecan recipes include Maple Candied Spiced Pecans and Radicchio Pear Salad with Maple Vinaigrette and of course this Brown Butter Bourbon Pecan Pie.
Table of contents
Why you will love this Pecan Pie recipe
Pecan Pie is always a standout dessert when baked at home. Typically store-bought pie tends to be sweeter with fewer pecans. I decided to try to make my version since it’s one of my husband’s favorite desserts. The inspiration is the Better Homes and Gardens Pecan Pie recipe. From there I adapted this recipe to include more pecans, (because more is more 😉) a touch of Bourbon whiskey, and the game changer: brown butter. The brown butter elevates the pecan taste immensely and I will not make pecan pie any other way. Brown butter and pecan pie were made to go together. Period.
Brown butter: what is it and how to make it
What is brown butter? Buerre noisette is the French term for brown butter. The milk solids caramelize by heating the butter evenly, and stirring until voila! A stick of unsalted butter is transformed into a nutty, aromatic, golden liquid. This golden masterpiece can be used on steamed veggies, mashed potatoes, risotto, pasta, and other desserts. The sky is the limit and I guarantee you will find creative uses for brown butter. Once you make it, you will be hooked.
But first, you need a stick of unsalted butter, a light-colored skillet, and a little patience to create liquid gold. The butter browns in a matter of minutes, but you must be patient in stirring, smelling, and watching so the butter doesn’t burn.
Why use a light-colored pan for browning butter?
This allows you to see the butter in the different phases of browning. In dark-colored pans, it will be difficult to see the process.
How to brown butter – step-by-step
As soon as the butter solids start to turn brown, keep an eye on the color and continue to smell the butter. Usually, it’s a few seconds from starting the browning process to full browning. Remove from heat immediately and pour the butter into a heat-safe glass dish. Do not leave the butter in the pan as it will burn. The butter will be golden brown and have an intensely toasted nut smell. The total browning time is about 5 minutes. If the butter smells bitter, it is likely burned and you won’t be able to use it.
For this recipe, you will need the brown butter to remain liquefied but cooled.
Ingredients for Brown Butter Bourbon Pecan Pie
- 3 eggs
- 1 cup light-colored corn syrup, organic if you can find it
- 2/3 cup of granulated sugar
- 5 tablespoons + 1 teaspoon of browned butter, cooled and liquefied
- 1 teaspoon vanilla
- 1 tablespoon of Bourbon Whiskey (I like to use Woodford Reserve)
- 1 1/2 cups of pecan halves, raw
- 1 pie shell or premade pie crust
How to bake Brown Butter Pecan Pie
Time needed: 1 hour and 30 minutes
- Preheat oven
Set the temperature to 350 degrees Fahrenheit.
- Beat eggs
In a medium bowl, lightly beat 3 eggs.
- Add the remainder of the ingredients
Add light-colored corn syrup, sugar, browned butter, vanilla and bourbon. Mix gently until all ingredients are fully combined.
- Pecans
Add pecans to the egg and corn syrup mixture. Gently combine all ingredients.
- Using a pie dough circle or pie shell
A. If you are using a pie dough circle, place it on a pie plate. Gently push the circle into the pie plate so the dough is flat against the bottom of the pie dish. Pinch the edges, and then pour the pecan mixture into the pie shell. Ensure that pecans are distributed evenly.
B. If you are using a pie shell, pour the pecan mixture into it and ensure pecans are distributed evenly. - Add foil paper or a pie shield to the edge
If you don’t have a pie shield, use foil paper cut into strips that are about 2-3 inches. Cover the edges of the pie crust so it doesn’t brown before the pie is completely baked. Here is a great tutorial if this is your first time creating a pie shield.
- Bake
Bake for 50 minutes with the pie edges covered. Remove foil or pie crust shield from edges and bake for another 20-25 minutes or until the center is set. The center will be set when there is little jiggling when moving the pie.
- Remove from the oven
Remove the baked pie from the oven. Serve warm with vanilla ice cream or a little whipped cream.
Tips and substitutions
Yes, frozen pie shells work very well with this recipe. No need to defrost the pie shell, just fill and bake.
Yes, and it works well with this recipe.
3-4 days refrigerated or 2 months in the freezer. Make sure that it’s covered tightly with plastic wrap.
Absolutely. The pecan pie will still be delicious!
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Brown Butter Bourbon Pecan Pie
January 16, 2024Equipment
- 1 skillet light colored
- 1 mixing bowl medium
- 1 pie plate 9 inch
- 1 pie shield or foil paper
Ingredients
Brown butter
- 1 stick butter unsalted, 4 ounces
Brown butter bourbon pecan pie
- 3 eggs
- 1 cup light-colored corn syrup
- 2/3 cup sugar
- 5 tablespoons + 1 teaspoon of browned butter
- 1 teaspoon vanilla
- 1 tablespoon bourbon
- 1 1/2 cups pecan halves
- 1 pie shell or premade pie crust
For serving
- Vanilla ice cream optional
- whipped cream optional
Instructions
Brown butter
- Cut the stick of butter into even slices. Once cut, place in a light-colored pan on medium-low heat.
- As soon as butter starts melting, start stirring the butter. The butter will start to froth and soon after the milk solids will start to caramelize.
- As soon as the butter solids start to turn brown, keep an eye for color and continue to smell the butter. Usually, it's a few seconds from starting the browning process to full browning.
- Remove from heat immediately and pour the butter into a heat-safe glass dish. Do not leave the butter in the pan as it will burn.
- The butter will be golden brown and have an intensely toasted nut smell. The total browning time is about 5 minutes.
How to bake the Brown Butter Bourbon Pecan Pie
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, lightly beat 3 eggs. Add the remainder of the ingredients Add light-colored corn syrup, sugar, browned butter, vanilla, and bourbon.
- Mix gently until all ingredients are fully combined.
- Add pecans to egg and corn syrup mixture. Gently combine all ingredients.
- A. If you are using a pie dough circle, place it on a pie plate. Gently push the circle into the pie plate so the dough is flat against the bottom of the pie dish. Pinch the edges, and then pour the pecan mixture into the pie shell. Ensure that pecans are distributed evenly.B. If you are using a pie shell, pour the pecan mixture into it and ensure pecans are distributed evenly.
- Add a pie shield or foil paper to the edge of the pie. If you don't have a pie shield, use foil paper cut into strips that are about 2-3 inches. Cover the edges of the pie crust so it doesn't brown before the pie is completely baked. Here is a great tutorial if this is your first time creating a pie shield.
- Bake for 50 minutes with the pie edges covered. Remove foil or pie crust shield from edges and bake for another 20-25 minutes or until the center is set.
- Remove the baked pie from the oven.
- Serve warm with vanilla ice cream or a little whipped cream.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com
