This Brown Butter Bourbon Pecan Pie is familiar but unexpected. It's exciting. It's thanksgiving in a pie dish. It's from our best friend Adam and lemme tell you, it's going to be the star of your Thanksgiving table. Add it to your Thanksgiving menu and get ready for the compliments to roll in.
Table of Contents
Why I Love This Recipe
Matt and Adam ridicule me on an annual basis that I don't have enough pie recipes on What's Gaby Cooking. So we're fixing that immediately with this Brown Butter Bourbon Pecan Pie!
If you love a pecan pie, this recipe really ups the ante with both browned butter AND bourbon. We're not messing around here people. Also add to that a scoop of vanilla ice cream or freshly whipped cream and you're in business. Brown Butter Bourbon Pecan Pie is EVERYTHING.
Ingredients & Substitutions
- Corn Syrup
- Eggs
- White Sugar
- Butter
- Vanilla
- Bourbon
- Pecans
- Flaky Sea Salt
- Pie dough - I bought store bought from Trader Joe's. I have no shame.
- Whipped cream or Vanilla ice cream
How to Make
- Preheat oven to 350.
- Place rolled out pie dough into a 9 inch pie dish. Crimp edges as desired, place in the freezer for 15 minutes while you prep the filling.
- In a small stainless steel skillet, melt the butter over medium-low heat. It will melt first, and then foam. After it foams, it will start to turn brown and smell nutty. Watch closely and stir often. As SOON as the butter is golden brown remove from heat and let cool slightly.
- In a bowl mix corn syrup, eggs, sugar, brown butter, vanilla and bourbon, fold in pecans and pour the mixture into the chilled unbaked crust. Sprinkle with flake salt and place the pie on a baking sheet and bake in the oven for 60-70 minutes. When the pies internal temp reaches 200 degrees, it's done. Cool the Brown Butter Bourbon Pecan Pie for a few hours before serving with whipped cream.
Tips & Tricks
FAQ's
Will pecan pie freeze well?
Yes!! If you want to prep it ahead and bake it, you can freeze it until you're ready to serve it. Day of, take it out of the freezer and let it thaw entirely.
Why is my pecan pie runny?
If the pie contents aren't cooked long enough, the egg won't set so that would result in a runny pie. Make sure to follow the directions so your pie cooks perfectly.
When do you know pecan pie is done?
When the pies internal temp reaches 200 degrees, it's done. It should have a slight spring when you press on the pie.
What is the filling in pecan pie?
This Pecan Pie is a combo of bourbon, browned butter, pecans, corn syrup, eggs and sugar.
Similar Recipes
Brown Butter Bourbon Pecan Pie
Ingredients
- 1 cup light corn syrup
- 3 eggs
- 1 cup granulated sugar
- 4 tablespoons butter
- 1 teaspoon vanilla
- 2 tablespoons bourbon
- 1 ¼ cups chopped pecans
- Flaky Sea Salt
- 1 piece store bought or homemade pie dough
- whipped cream or vanilla ice cream
Instructions
- Preheat oven to 350.
- Place rolled out pie dough into a 9in pie dish. Crimp edges as desired, place in the freezer for 15 min while you make the filling.
- In a small stainless steel skillet, melt the butter over medium-low heat. It will melt first, and then foam. After it foams, it will start to turn brown and smell nutty. Watch closely and stir often. As SOON as the butter is golden brown remove from heat and let cool slightly.
- In a bowl mix corn syrup, eggs, sugar, brown butter, vanilla and bourbon, fold in pecans and pour the mixture into the chilled unbaked crust. Sprinkle with flake salt and place the pie on a baking sheet and bake in the oven for 60-70 minutes. When the pies internal temp reaches 200 degrees, it's done. Cool for a few hours before serving with whipped cream.
I made this pie for my dad's birthday and it was a hit! My whole family loved it. The bourbon flavor is a nice touch. I had to bake for about 5-10 minutes longer than the recipe said - I put foil over the pie crust edges so it wouldn't burn. It was perfect!
I made two pies using this recipe and they both overflowed the pie crust during baking and became almost impossible to remove from the pan. Have others had this issue? Maybe I should discard some filling so it doesn’t rise as much while cooking.
Hey Marisa! Did you use 9-inch pie pans?
Can you replace the corn syrup with something healthier?
I have never been a pecan pie fan, but this one might just make me change my mind!