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    Home » Desserts » Bourbon and Browned Butter Pecan Pie

    Bourbon and Browned Butter Pecan Pie

    Published: Dec 21, 2015 · Modified: Jun 22, 2017 by Sharee · This post may contain affiliate links

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    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.

    Bourbon and Browned Butter Pecan Pie dsc_0344-2

    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.

    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!

    Bourbon and Browned Butter Pecan Pie dsc_0345

    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…

    Bourbon and Browned Butter Pecan Pie dsc_0347-3

    Bourbon and Browned Butter Pecan Pie

    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.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 7
    Author: Sharee

    Ingredients

    • 1/2 cup butter
    • 3 eggs lightly beaten
    • 1 and 1/2 teaspoons pure vanilla extract
    • 1/2 teaspoon salt
    • 1 cup dark corn syrup
    • 1 tablespoon all purpose flour
    • 1/2 cup brown sugar
    • 1 tablespoon bourbon
    • 1 and half cups pecan halves
    • One nine inch pie crust

    Instructions

    • 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....

    Notes

    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.

    Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.

    Tried this Recipe? Pin it for Later!Follow @savoryspicerack and tag #savoryspicerack!
    Bourbon and Browned Butter Pecan Pie
    « Drunken Cajun Shrimp Skewers
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    Reader Interactions

    Comments

    1. Little Cooking Tips

      December 23, 2015 at 4:03 am

      5 stars
      First of all, this looks amazing! We immediately shared it, as soon as we saw it on your Twitter stream:)
      We do have a small question; Pecans aren’t imported yet (they “soon” will be told us the manager of the nuts store – yes it’s funny but we have a store selling just nuts and dried fruit in the area). Can we use walnuts in the meantime or does that sound stupid? :/
      Again, thank you for the delicious pie Sharee!
      Merry Christmas and a very Happy New Year to you and your family!
      Lots of hugs from both of us,
      Panos and Mirella
      xoxoxo

      Reply
      • Savory Spicerack

        December 26, 2015 at 10:28 am

        Thanks so much for the compliment and share! In reference to the use of walnuts, I have never incorporated them into this dish and would not be able to give you a tried and true answer on this. So sorry! Happy holidays!

        Reply
        • Little Cooking Tips

          January 28, 2016 at 3:15 am

          It’s ok dear, we’ll keep looking for some pecans!:) xoxo

        • Savory Spicerack

          January 29, 2016 at 2:16 pm

          Sorry! 🙁

        • Little Cooking Tips

          March 04, 2016 at 2:41 am

          The nut store (still funny) just brought some US-imported pecans so we’re really excited to employ those for this recipe!:) Again thank you for the yummy instructions dear!
          xoxo

        • Savory Spicerack

          March 07, 2016 at 10:57 am

          LOL that’s awesome to know! Hope you enjoy!

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