This Bourbon and Browned Butter Pecan Pie is another easy one I have over here for you. Great for the holidays & Sunday Supper with it’s distinctive taste. And it’s full of Southern Charm with it’s crunchy pecans, bourbon, and thick gooey sweet custard.
One of my favorite pies (I have too many favorites to even count, but who’s judging?) is a pecan pie. And it’s one of my favorites because it’s a Southern tradition that I have became accustomed to as I am considered a Southerner. And when it comes to this pie, I have made a few variations of this dessert. And if I had to pick which Pecan Pie Recipe I had to use for the rest of my life, it would be between a good old fashion Pecan Pie and this Bourbon and Browned Butter Pecan Pie.
Why am I even putting this fancy thing up against the real deal traditional recipe??? Because I love browned butter, and it adds a rich nutty flavor additional to the pecans already involved in this sweet treat. Plus, we always have a stash of bourbon, so I have to find ways to use it outside of the usual pour & sip recipe I use for most of my bourbon :). And the bourbon helps to balance the sweetness of the pie, making sure neither are overpowering.
Another key factor that drives me to make this treat (outside of the U.S. history lecture I just gave you), is the fact that this pie is insanely easy to make. I don’t need a big expensive mixer to make this pie, I just mix it in a bowl. And if you’re not against store brought pie crust, you’re done in no time at all!
Cooking is over in no time!
Check out my tips below and cook this up with me!
Savory Spicerack’s Tips & Tricks:
- Place foil around the edges of the pie crust to prevent over browning the pie crust edges.
- Adding the tablespoon of flour to the pie filling helps to keep the pie from being runny and helps the pie to have a more solid & firm custard.
- Let your pie cool completely before serving as this will also help the custard to become firm and less runny.
- If you love pecan pie but just can’t get pass the added bourbon, omit the bourbon and this recipe is still good (I have made this pecan pie with and without bourbon as well).
- This recipe was created, tweaked, and improved with the use of a basic traditional pecan pie recipe I found on a corn syrup container back when I was a newlywed…
- ½ cup butter
- 3 eggs lightly beaten
- 1 and ½ teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup dark corn syrup
- 1 tablespoon all purpose flour
- ½ cup brown sugar
- 1 tablespoon bourbon
- 1 and half cups pecan halves
- One nine inch pie crust
- Preheat oven to 350 degrees.
- Cover the pie crust edges with foil to prevent over browning the edges while cooking the pie.
- Brown the butter. (Tips on how to brown butter are in the video I shared in the post.)
- While the browned butter is cooling, mix together the eggs, vanilla, corn syrup, flour, sugar and bourbon.
- Once the browned butter is cooled, mix in the butter.
- Then, mix in the pecans.
- Bake the pie for 60 to 70 minutes or until the pie is firm or the center of the pie no longer appears jiggly. (Is jiggly a word?)
- Make sure the last 15 minutes of baking to remove the foil from around the pie crust's edges so that it browns a bit....
Adding the tablespoon of flour to the pie filling helps to keep the pie from being runny and helps the pie to have a more solid & firm custard.
Let your pie cool completely before serving as this will also help the custard to become firm and less runny.