Brown Butter Bourbon Pecan Pie
An unconventional pecan pie that starts with a brown butter and bourbon base!
Servings 8 slices
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:
- 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.)
- Add the dark corn syrup and sugar, cooking for an additional 1-2 minutes, or until the sugar is dissolved.
- Remove from heat and cool for 10-15 minutes, or until the mixture is close to room temperature.
- Whisk in the eggs, bourbon, and vanilla.
- Fold in the pecan halves.
- Pour the mixture into the unbaked pie shell.
- Bake at 350 degrees for 40-45 minutes, or until the center of the pie puffs, and the filling is set.
- 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:
- Combine heavy cream and powdered sugar in a large mixing bowl.
- Beat until the mixture just reaches stiff peaks, about 5-6 minutes.
- Beat in the bourbon. Serve with the pie!