I love that this recipe elevates the familiar comfort of pecan pie into a showstopper. Browning the butter deepens the flavor, giving it a toasty aroma that perfectly complements the pecans. The splash of bourbon adds just the right amount of warmth and sophistication, without overwhelming the sweetness. It’s the perfect dessert for the holidays—or any time I want to impress with something rich, nutty, and unforgettable.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, cold and cut into cubes 4–6 tablespoons ice water 1 cup (2 sticks) unsalted butter 1 1/2 cups packed light brown sugar 1/2 teaspoon salt 1 cup light corn syrup 1/4 cup bourbon 4 large eggs, lightly beaten 1 teaspoon vanilla extract 2 1/2 cups pecan halves
Directions
In a large bowl, whisk the flour and salt together. Cut in the cold butter with a pastry blender or your fingertips until the mixture looks like coarse crumbs with some pea-sized bits of butter.
Add the ice water one tablespoon at a time, mixing just until the dough comes together. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll the dough into a 12-inch circle. Fit it into a 9-inch pie plate, trim and crimp the edges, and prick the bottom with a fork. Freeze the crust for 15 minutes.
Preheat the oven to 375°F (190°C).
For the filling, melt 1 cup of butter in a large saucepan over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and smells nutty. Be careful not to let it burn. Remove it from the heat immediately.
Stir in the brown sugar and salt until fully dissolved. Add the corn syrup and bourbon, mixing until smooth.
In a separate bowl, whisk the eggs and vanilla extract. Slowly whisk the warm butter mixture into the eggs until everything is well combined and silky.
Arrange the pecan halves evenly in the prepared crust, then pour the filling over the top.
Bake for 50–60 minutes, or until the filling is set and the crust is golden brown. If the crust starts to brown too quickly, I cover the edges with foil.
Let the pie cool completely on a wire rack before slicing.
Servings and Timing
Serves: 8 Prep Time: 45 minutes Cook Time: 60 minutes Total Time: 1 hour 45 minutes (plus chilling time for the dough)
Variations
Add chocolate: A handful of dark chocolate chips scattered over the pecans before pouring in the filling makes it even more decadent.
Make it nutty: Mix in chopped walnuts or hazelnuts with the pecans for more texture.
Salted finish: I love sprinkling a pinch of flaky sea salt on top once the pie cools—it balances the sweetness beautifully.
Mini versions: I use a muffin tin to make individual pecan pies, which bake in about 25 minutes.
Storage/Reheating
Once the pie has cooled, I cover it loosely and keep it at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. To serve warm, I reheat slices in a 300°F oven for about 10 minutes. The pie also freezes well—just wrap it tightly in plastic wrap and foil, and thaw in the fridge overnight before serving.
FAQs
1. What does browning the butter do for this pie?
It adds a deep, nutty, caramelized flavor that enhances the richness of the filling and pairs beautifully with the pecans.
2. Can I use store-bought pie crust?
Yes, when I’m short on time, I use a refrigerated pie crust—it still bakes up beautifully with this filling.
3. Do I need to use bourbon?
No, it’s optional. The pie is delicious without it, but the bourbon adds a subtle warmth and complexity that I really enjoy.
4. How do I know when the pie is done baking?
I look for a filling that’s puffed slightly and set around the edges but still jiggles a little in the center—it firms up as it cools.
5. Can I make the crust ahead of time?
Absolutely. I often make the dough a day ahead and keep it wrapped in the fridge until ready to roll out.
6. What’s the best way to brown butter without burning it?
I melt it over medium heat, swirling occasionally, and watch for it to turn amber and smell nutty. As soon as it reaches that stage, I remove it from the heat.
7. Should I toast the pecans first?
I like to toast them for a few minutes in a dry skillet—it brings out their flavor even more, though it’s optional.
8. Can I freeze the pie before baking?
Yes, I assemble it fully, wrap it well, and freeze it. When ready to bake, I place it directly into a preheated oven and add about 10 extra minutes to the bake time.
9. Why is my filling runny?
The filling may not have baked long enough, or it was cut before fully cooling. I let it cool completely to set properly.
10. Can I make this pie without corn syrup?
Yes, I sometimes use maple syrup or a mix of honey and brown sugar as a substitute—it changes the flavor slightly but still tastes wonderful.
Conclusion
This brown butter bourbon pecan pie has become one of my favorite holiday desserts to make and share. I love how the browned butter adds depth, the bourbon gives it warmth, and the pecans create that classic crunch. Every slice is rich, toasty, and perfectly indulgent—a true showpiece for the dessert table.
A decadent twist on the classic pecan pie, this Bold Brown Butter Bourbon Pecan Pie features nutty browned butter, warm bourbon notes, and a gooey caramel-like filling inside a flaky, buttery crust. It’s the ultimate indulgent dessert for holidays or special occasions.
Total Time:1 hour 45 minutes (plus chilling time)
Yield:1 (9-inch) pie, about 8 servings
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
4–6 tablespoons ice water
1 cup (2 sticks) unsalted butter
1 1/2 cups packed light brown sugar
1/2 teaspoon salt
1 cup light corn syrup
1/4 cup bourbon
4 large eggs, lightly beaten
1 teaspoon vanilla extract
2 1/2 cups pecan halves
Instructions
In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or fingertips until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, just until the dough comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Roll the chilled dough on a floured surface into a 12-inch circle. Fit into a 9-inch pie plate, trim and crimp the edges, and prick the bottom with a fork. Freeze for 15 minutes.
Preheat oven to 375°F (190°C).
In a saucepan, melt 1 cup butter over medium heat. Cook, stirring occasionally, until golden brown and nutty in aroma. Remove from heat.
Stir in brown sugar and salt until dissolved. Add corn syrup and bourbon, mixing until smooth.
In a separate bowl, whisk eggs and vanilla. Slowly whisk the warm butter mixture into the eggs until well combined.
Arrange pecan halves evenly in the prepared crust. Pour the filling over the pecans.
Bake for 50–60 minutes, until the filling is set and the crust is golden. Cover edges with foil if they brown too quickly.
Cool completely on a wire rack before slicing and serving.
Notes
Browning the butter enhances the nutty flavor and pairs beautifully with the pecans.
For a family-friendly version, omit the bourbon or substitute with apple juice.
Toast the pecans lightly before baking for extra depth of flavor.
Sprinkle flaky sea salt on top after cooling for a sweet-salty contrast.
The pie freezes well; thaw overnight before serving.
