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but first, dessert!

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Brown Butter Bourbon Pecan Pie with Bourbon Whipped Cream

September 6, 2015

 

brown butter bourbon pecan pie with bourbon whipped cream pin

Traditional pecan pie gets a flavor makeover with the addition of brown butter and bourbon! The resulting gooey, sweet, and flavorful pecan pie is anything but traditional!

brown butter bourbon pecan pie with bourbon whipped cream 25

Omgosh, you guys. When I was talking about all the brown butter recipes I have coming up, I wasn’t even exaggerating. I started editing pictures and was jotting down a list of all the recipes I have ready for fall, and I just kept writing “brown butter” over and over. I almost couldn’t believe how much I got carried away.

brown butter bourbon pecan pie with bourbon whipped cream 26

This is not bad news. Anything but. Who doesn’t want 8,000 more brown butter recipes in their collection? Still, I could’ve diversified a little more!

I guess I just feel like if you are melting butter for a recipe anyway, you might as well brown it! Anybody else?

brown butter bourbon pecan pie with bourbon whipped cream 2

And while we’re on the subject of ingredients with which I become overly-infatuated with and binge on, this pie also has bourbon! Wait that came out wrong. I don’t binge on bourbon. By itself. I mean I have, but not recently. Okay, I never have. Unless it’s in a dessert, I hate bourbon. Though I have binged on other liquors, but thankfully those days are long gone. We’re getting very off topic here.

brown butter bourbon pecan pie with bourbon whipped cream 5

Back to the subject at hand: bourbon in baked goods. It’s delightful! Bourbon in almost any other setting = intolerable swill. But in baked goods, like this perfect pecan pie, it adds richness, depth, and caramel-like flavors. It just gives an extra level of richness and warmth that you don’t get without it.

brown butter bourbon pecan pie with bourbon whipped cream 23

Brown butter… well, I could go on and on, but it has a pretty similar effect as the bourbon, but still different too. The brown butter also adds richness, depth, and nutty, caramel-like flavors, but the flavors are still different from the bourbon. They have different essences, so while they lend similar characteristics to the recipe, the underlying flavors are different. Hmmmm, how do I explain this? Just try the pie. K?

brown butter bourbon pecan pie with bourbon whipped cream 34

It’s ooey, gooey, sweet, and full of buttery pecans, sugar, and corn syrup. You get all the favorite things you love about traditional pecan pie, but with deeper and richer flavors. With a dollop of fresh homemade whipped cream, spiked with a teensy bit of bourbon, well, this particular pie is quite sensational.

brown butter bourbon pecan pie with bourbon whipped cream 32

4.78 from 9 votes
Print

Brown Butter Bourbon Pecan Pie

An unconventional pecan pie that starts with a brown butter and bourbon base!
Course Dessert - pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 slices
Author Sarah @ The Gold Lining Girl

Ingredients

For pie:

  • 1 - 9- inch unbaked prepared pie crust
  • 1/2 c. unsalted butter
  • 1 1/3 c. dark corn syrup
  • 1 c. sugar
  • 4 large eggs
  • 3 tbsp. bourbon
  • 2 tsp. vanilla
  • 2 c. pecan halves

For whipped cream:

  • 1 1/2 c. heavy cream
  • 3 tbsp. powdered sugar
  • 1-2 tbsp. bourbon

Instructions

For pie:

  1. Melt butter in a small saucepan over medium heat, stirring frequently, until golden brown. It will develop brown flecks and a nutty fragrance. (About 6-8 minutes.)
  2. Add the dark corn syrup and sugar, cooking for an additional 1-2 minutes, or until the sugar is dissolved.
  3. Remove from heat and cool for 10-15 minutes, or until the mixture is close to room temperature.
  4. Whisk in the eggs, bourbon, and vanilla.
  5. Fold in the pecan halves.
  6. Pour the mixture into the unbaked pie shell.
  7. Bake at 350 degrees for 40-45 minutes, or until the center of the pie puffs, and the filling is set.
  8. Transfer to a wire rack to cool completely. It helps to chill the pie in the refrigerator for 1-2 hours before cutting. Even if you serve the pie at room temperature, an hour or so in the fridge helps it to firm up.

For whipped cream:

  1. Combine heavy cream and powdered sugar in a large mixing bowl.
  2. Beat until the mixture just reaches stiff peaks, about 5-6 minutes.
  3. Beat in the bourbon. Serve with the pie!

brown butter bourbon pecan pie with bourbon whipped cream 38

Brown Butter Bourbon Pecan Pie pin

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Filed Under: Holidays, Pies, Recipes, Thanksgiving 50 Comments

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Lovely comments

  1. Medha @ Whisk & Shout says

    September 6, 2015 at 3:11 pm

    This looks delicious! Pinning!

    Reply
    • Sarah says

      September 9, 2015 at 8:37 pm

      Thanks, girl!

      Reply
  2. Nancy | The Bitter Side of Sweet says

    September 9, 2015 at 6:06 pm

    I confess I have not made any brown butter recipes so bring on the 8000! 🙂 This pie looks amazing!

    Reply
    • Sarah says

      September 9, 2015 at 8:42 pm

      Lol! I just can’t stop with the brown butter. Once you start, it’s hard to hold back, I guess!! 🙂

      Reply
  3. Angeline P says

    September 19, 2015 at 6:43 pm

    I am totally pinning this! I actually used browned butter for the first time for my sour cream pumpkin cake and it was divine! The frosting was so rich. I am a total Southern gal and I love me some pecan pie…and with bourbon as well. Thank you for sharing!

    Reply
    • Sarah says

      September 29, 2015 at 10:25 pm

      Omgosh, I know – brown butter is addictive. I sort of want everything that uses butter to have it be browned first. Lol! Thanks so much, Angeline! 🙂

      Reply
  4. Mrs Major Hoff says

    September 21, 2015 at 11:40 pm

    This reminds me of the derby pie I make every year for Thanksgiving! Yours looks delicious! Thanks for stopping by Awesome Things Tuesday!

    Reply
  5. Chelsea says

    December 16, 2015 at 4:56 pm

    Just put mine in the oven. We’ll see how it goes!!

    Reply
    • Sarah says

      December 17, 2015 at 10:47 am

      Great!!! Let me know! 🙂

      Reply
  6. Law says

    December 24, 2015 at 1:35 pm

    5 stars
    I’ve made this pie three times this season, for different parties.
    It’s been very well-received at each one.

    I’ve got one in the oven now, with 3/4c brown sugar. I also used a cup of corn syrup, and 3 tbsp of molases. I’m expecting this one to be extra nutty/earthy.

    This is wonderful pie.

    Reply
    • Sarah says

      December 26, 2015 at 12:15 pm

      That’s wonderful to hear! I’m so glad you like it! Thanks so much for the feedback, and for the adjustments you made. Let me know how it turns out with those tweaks. Happy holidays to you!!! 🙂

      Reply
  7. Coley | Coley Cooks says

    November 21, 2016 at 1:36 pm

    I’ve been searing for a nice pecan pie to make this Thanksgiving and THIS IS IT!! I might even add a little chocolate to it. Question – you mention brown sugar in the description but not the recipe – is that an error? Just curious! Thanks 🙂

    Reply
    • Sarah says

      November 21, 2016 at 4:09 pm

      Yes!! It was an error. Thank you so much for bringing it to my attention. I didn’t end up using brown sugar – I used regular sugar and DARK corn syrup! Chocolate would be amazing in this pie – especially dark chocolate! Please let me know how you like it! 🙂

      Reply
      • Coley | Coley Cooks says

        November 24, 2016 at 9:05 am

        Thank you so much for getting back to me!! I’m making it RIGHT NOW. Procrastinate much?? Haha. I know it’s going to be amazing! Happy Thanksgiving! 🙂

        Reply
        • Sarah says

          November 25, 2016 at 6:43 pm

          Hey girl! Did you try the pie? How did it turn out?? Let me know if you guys liked it! I hope you had a wonderful Thanksgiving!!!

          Reply
  8. Holly J says

    November 7, 2017 at 8:47 pm

    5 stars
    How much would it affect the pie to not let it cool the whole way before adding the egg mixture ? Can’t wait to finish this!!

    Reply
    • Sarah says

      November 7, 2017 at 9:07 pm

      Well, the main thing is, if you add the eggs before the corn syrup and sugar mixture cools a bit, they might scramble! You just can’t add eggs to anything that’s super hot or they’ll scramble a bit, know what I mean? Definitely make sure it cools for a few minutes before adding the eggs! I hope you love it!!!

      Reply
      • Holly J says

        November 10, 2017 at 3:11 pm

        5 stars
        This was delish!! I will make this recipe every year! So amazing. Thank you!!

        Reply
        • Sarah says

          November 12, 2017 at 8:28 pm

          OMG, yay!! I’m so happy you liked it!! Is there any changes you made or anything you’d do to tweak it? Thanks for your comment!! 🙂

          Reply
  9. BNW says

    November 22, 2017 at 2:07 pm

    I made this pie yesterday up till baking, then froze it. On my way out of town for turkey day and notice it’s thawing out. It’s in a cooler and will be well chilled till we get there. But Will it be a problem when I bake it later today? The flavor is so great on this pie, I’ll be so sad if it doesn’t come thru. Thank You!

    Reply
    • Sarah says

      November 22, 2017 at 6:11 pm

      Huh, that’s an interesting way to prep-ahead! It’s a great idea. I’m not sure, but I would think it should be fine. The flavors, if anything, should have had more time together to mingle and mix, and that would be a good thing. I like your make-ahead technique. Let me know how it turns out, and how you like the pie! Happy Thanksgiving!!!

      Reply
  10. Ashleihh says

    December 24, 2017 at 3:23 pm

    5 stars
    I made this pie today with 1/2 brown sugar and 1/2 white sugar and a home made flakey cream cheese crust and I’m dying to cut into it but I have to wait until after dinner tonight. It smells amazing though!

    Reply
    • Sarah says

      December 24, 2017 at 3:55 pm

      YAY! I hope you like it! It definitely will be amazing with your homemade crust! I HATE making crusts, but it will make such a difference – yours sounds awesome. 🙂 Make sure to get it chilled in the fridge for a few hours so you can cut it neatly later! Merry Christmas!

      Reply
  11. Christi says

    November 10, 2018 at 5:15 pm

    4 stars
    My pie tasted delicious, but it was very soupy once we cut in to it. I baked it for 45 minutes and it seemed like the filling was set. It only cooled about an hour out of the oven before we cut into it. Does it need to cool completely? Any suggestions?

    Reply
    • Sarah says

      November 10, 2018 at 5:43 pm

      Yes, it does help to cool completely, and I find that it helps to chill too…. even if you serve the pie at room temperature, chilling for about an hour seems to help it firm up. Thank you so much for the feedback – I’m going to add notes to the recipe. I’m sorry that it wasn’t set enough! I’m glad that you otherwise liked it. 🙂

      Reply
  12. Angi says

    November 17, 2018 at 9:41 pm

    Im making this 4 days before Thanksgiving. Hoping to cool completely and then freeze. Planning to thaw day before Thanksgiving and serve slightly warmed. Any experience freezing after cooking??

    Reply
    • Sarah says

      November 18, 2018 at 3:02 pm

      I do freeze pecan pies sometimes when we have leftovers. I chill them in the fridge first for a few hours to firm them up so that they don’t get squished or crushed when I wrap them. I wrap in a layer of Saran wrap, then a layer of foil – just to keep out any freezer odors! This is usually for longer periods, like a month or two, but I’d still probably do that even if I was freezing for just a few days! I hope you like it, and HAPPY THANKSGIVING!

      Reply
  13. Megan Eyre says

    November 19, 2018 at 3:44 pm

    Does the filling make 2 9” pies??

    Reply
    • Sarah says

      November 19, 2018 at 8:57 pm

      No, just 1!

      Reply
  14. Krystal says

    November 21, 2018 at 4:07 pm

    How long does the whipped topping last? Do I need to make it right before serving?

    Reply
    • Sarah says

      November 21, 2018 at 4:25 pm

      You can make it ahead! It made sink and defluff a bit, but it’ll be fine for a day ahead! Happy Thanksgiving!!

      Reply
      • Jamie says

        November 25, 2019 at 9:54 am

        5 stars
        Hi! I’m making this for thanksgiving and attempting a homemade pie crust. In case it doesn’t turn out, I’d like to make a double batch and pour half into a storebought crust- just to be safe. Will this recipe work fine if i double it, or am I better off making two separate batches? Thanks!

        Reply
        • Sarah says

          November 25, 2019 at 8:46 pm

          I think you can make the brown butter in one batch, and then divide it, so you wouldn’t have to do that part twice, but when making the remaining pie ingredients, I’d do it separate…. I’d be afraid that you’ll end up with an uneven distribution of eggs, pecans, and maybe sugar if you do a double batch and try to split it. Sorry that it’ll be more work! I’m sure your homemade crust will turn out great though! Happy holidays!

          Reply
  15. Cathy says

    November 9, 2019 at 6:27 pm

    5 stars
    I used three eggs instead of four for a gooier pie. The browned butter and bourbon really take the flavor of this pie to the next level! I love it!!

    Reply
    • Sarah says

      November 10, 2019 at 1:12 pm

      Oh, great tip! Thank you so much for sharing that tip! Love it.

      Reply
  16. Sabrina says

    November 26, 2019 at 11:14 am

    Made this pie last Thanksgiving and Christmas 2018 they were a hit just delicious!! Last year I prepared one day in advance wondering if I try two days will they be okay?.

    Reply
    • Sarah says

      November 26, 2019 at 7:34 pm

      Yes, they’d probably be okay! I think you can get away with it. I’d maybe store it in the fridge. 🙂 Happy Thanksgiving!

      Reply
  17. Jamie Douglas says

    November 28, 2019 at 7:50 pm

    5 stars
    This was SO GOOD. It was a major hit. I’ll never do a different pecan pie again. I baked mine 68 minutes though but that had it perfectly set without refrigeration. It was amazing!

    Reply
    • Sarah says

      November 28, 2019 at 9:22 pm

      Omg, yay! So glad you loved it. It’s one of my favorite holiday pie recipes. Thank you for sharing your feedback! Happy Thanksgiving!!

      Reply
  18. Ellie says

    November 25, 2020 at 6:44 pm

    4 stars
    This smells and sounds delicious. However it does NOT work with a aluminum disposable pie tin. It spilled out all over the place in the oven. I even tried crimping the crust up to create a dam. Lesson learned haha, I will have to use a deeper pie dish next time.

    Reply
  19. Christine says

    December 10, 2020 at 2:35 pm

    This is the best pecan pie I’ve ever had the pleasure of tasting! It’s easy enough, too. I followed it exactly and then also with the exception of one thing: I substituted 1/3 c of the corn syrup for sorghum syrup (I used this brand: http://www.guentherssorghum.com ) and it turned out very tasty both ways! We’ll never have another pecan pie on our Thanksgiving table again!

    Reply

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Hello, It’s Nice to Meet you!

I'm Sarah! A baker and dessert maker, craft addict, beauty product hoarder, and fitness enthusiast. I have a special affinity for shiny gold objects. I get distracted by glitter and sequins. If it's gleaming and lustrous, I need it. Welcome! Please stay awhile! Read More…

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