Brown Butter Bourbon Pecan Pie

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4.86 from 7 votes

Adam's Brown Butter Bourbon Pecan Pie is truly life altering and the best pie recipe you'll ever make!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

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.

Notes

Prep ahead instructions: If you're looking to prep this ahead of time for Thanksgiving, you can make the entire pie a few days ahead of time. Once it's cooled, cover and refrigerate for up to 5 days.

Whipped Cream is best made day of and you can make it in the morning before dinner. Cover with plastic wrap and store in the fridge until ready to serve. THEN add it to the top of the pie

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