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Perfect Bourbon Pecan Pie Recipe with Easy Brown Butter Crust

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A rich and comforting bourbon pecan pie featuring a nutty brown butter crust and a subtly boozy, sweet pecan filling. Perfect for holiday gatherings or cozy weekends.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour (150 g)
  • 1/2 cup unsalted butter (113 g), browned and cooled
  • 1 tablespoon granulated sugar (optional)
  • 2–3 tablespoons cold water
  • Pinch of salt
  • 3 large eggs, room temperature
  • 3/4 cup light brown sugar (150 g), packed
  • 2 tablespoons pure bourbon
  • 1/4 cup unsalted butter (57 g), melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups pecans (about 150 g), roughly chopped or whole

Instructions

  1. Make the Brown Butter Crust: Melt the butter in a small saucepan over medium heat, stirring frequently until golden brown and nutty smelling, about 5–7 minutes. Remove from heat and cool slightly.
  2. Mix the Dough: In a medium bowl, combine flour, sugar (if using), and salt. Pour in browned butter and stir until crumbly. Add cold water one tablespoon at a time until dough just comes together.
  3. Chill the Dough: Shape dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  4. Prepare the Filling: Preheat oven to 350°F (175°C). In a large bowl, whisk eggs, brown sugar, bourbon, melted butter, vanilla extract, and salt until smooth and glossy.
  5. Add the Pecans: Fold in toasted pecans, ensuring even coating with filling.
  6. Roll Out and Shape the Crust: On a lightly floured surface, roll chilled dough into a 12-inch circle. Transfer to pie dish, press into edges, trim excess, and crimp edges if desired.
  7. Fill and Bake: Pour pecan filling into crust and spread evenly. Bake 50–60 minutes until filling is set but slightly jiggly in center and crust is golden brown.
  8. Cool and Set: Cool pie completely on wire rack for about 2 hours before slicing to allow filling to firm and flavors to meld.

Notes

If crust edges brown too quickly, cover with foil halfway through baking. Do not overmix filling after adding eggs to avoid rubbery texture. Chill dough properly to prevent shrinking. Use a bourbon you enjoy for best flavor. Cool pie fully before slicing for clean cuts. Can substitute gluten-free flour or vegan butter for dietary needs.

Nutrition

Keywords: bourbon pecan pie, brown butter crust, pecan pie recipe, holiday dessert, easy pecan pie, bourbon dessert

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