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5 from 1 vote

Bourbon and Browned Butter Pecan Pie

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 7


  • 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


  • 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....


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.