Description
This classic Bourbon Pecan Pie combines the rich flavors of toasted pecans with a buttery, bourbon-infused filling baked in a flaky pie crust. The filling is enhanced by browned butter for a deep, nutty undertone and balanced sweetness from a blend of light and dark corn syrups and brown sugar. Perfect for special occasions or holiday tables, this pie offers a deliciously gooey texture with a crisp nut topping.
Ingredients
Scale
Pie Crust
- 1 9-inch pie shell or your favorite pie dough recipe
Filling
- 3 large eggs
- 1/4 cup light brown sugar
- 1/2 cup dark corn syrup
- 1/2 cup light corn syrup
- 1/4 cup bourbon
- 4 tablespoons unsalted butter (1/4 cup)
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
Instructions
- Preheat Oven: Preheat your oven to 350º F (175º C) to ensure it’s ready when your pie is assembled.
- Prepare Pie Shell: Place the rolled-out 9-inch pie dough into a pie plate, shaping the crust edges as desired. Alternatively, use a store-bought pie shell to save time.
- Bake Brown Butter: Melt the unsalted butter in a skillet over medium heat. Continue cooking and stirring until the butter browns and you notice the nutty brown bits forming. Remove from heat and let it cool slightly.
- Mix Eggs: In a large bowl, beat the three eggs together until smooth and slightly frothy.
- Combine Filling Ingredients: Add light brown sugar, dark corn syrup, and light corn syrup to the beaten eggs. Whisk thoroughly to combine. Then stir in the cooled browned butter, bourbon, vanilla extract, and a pinch of salt. Beat the mixture until fully combined.
- Add Pecans: Fold in the pecan halves, distributing them evenly throughout the filling. Pour this filling carefully into your prepared pie shell. The pecans will naturally float to the top during baking.
- Bake the Pie: Place the pie on the oven rack and bake for 50 to 60 minutes. The center should still jiggle slightly but not be liquidy or soupy. This ensures the filling is set but not overcooked.
- Cool and Chill: Remove the pie from the oven and allow it to cool completely on a wire rack. For best results, refrigerate the pie overnight to allow the filling to fully set and flavors to meld before serving.
Notes
- You can use a homemade or store-bought pie crust according to your preference.
- Brown butter adds a rich, nutty flavor that enhances the pie; do not skip this step.
- The pecans will float to the top naturally when baking, creating an attractive topping.
- Do not overbake; the center should jiggle slightly when done.
- Refrigerating the pie overnight improves texture and flavor.
- Serve with whipped cream or vanilla ice cream for an extra indulgence.
