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Best Brown Butter Bourbon Pecan Pie with Sea Salt

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This brown butter bourbon pecan pie with sea salt is the kind of recipe that becomes a tradition. It’s the one your family will ask for every year, the one you’ll bring to every holiday gathering, the one that makes people close their eyes and sigh with that first bite.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups (about 8 ounces) pecan halves
  • 3 large eggs, room temperature
  • 1 cup light corn syrup
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  • Flaky sea salt, for finishing
  • 1 unbaked 9-inch pie crust

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the lower third of the oven. Place your pie crust in the pie dish and set it in the fridge while you prepare the filling.
  2. Brown the butter: Place the 1/2 cup unsalted butter in a heavy-bottomed saucepan over medium heat. Stir occasionally with a rubber spatula as it melts. After a few minutes, it’ll start to foam and sputter. Keep stirring until you see little brown specks forming at the bottom and the butter smells nutty and toasty, about 5-7 minutes. Once it’s a deep amber color, remove it from the heat immediately and pour it into a heat-safe bowl to stop the cooking.
  3. Toast the pecans (optional but recommended): Spread the 2 cups pecan halves on a baking sheet and toast them in the preheated oven for 5-7 minutes, until they smell fragrant. Let them cool slightly.
  4. Whisk the eggs: In a large mixing bowl, crack the 3 room-temperature eggs and whisk them until they’re frothy and well-combined, about 30 seconds.
  5. Add the sugars and corn syrup: Add the 1/2 cup packed brown sugar, 1/4 cup granulated sugar, and 1 cup light corn syrup to the eggs. Whisk until smooth and fully incorporated.
  6. Add the bourbon, vanilla, and salt: Pour in the 2 tablespoons bourbon, 1 teaspoon vanilla extract, and 1/2 teaspoon table salt. Whisk gently until everything is combined.
  7. Add the brown butter: Slowly drizzle the warm brown butter into the filling while whisking constantly. Make sure to scrape every last bit of those browned milk solids from the bottom of the bowl.
  8. Assemble the pie: Remove the pie crust from the fridge. Spread the toasted pecans evenly across the bottom of the crust. Then slowly pour the filling over the pecans.
  9. Protect the crust edges: Gently wrap a pie crust shield or foil strip around the edges of the crust.
  10. Bake the pie: Place the pie on the lower rack of your preheated oven. Bake for 50-60 minutes. The pie is done when the edges are set and puffed slightly, but the center still jiggles gently when you shake the pan.
  11. Add the sea salt: As soon as the pie comes out of the oven, sprinkle a generous pinch of flaky sea salt over the top.
  12. Cool completely: Place the pie on a cooling rack and let it cool for at least 3-4 hours at room temperature. For best results, let it cool completely overnight.

Notes

Don’t rush the brown butter. Low and slow is the way to go. Let the pie cool completely before slicing – the filling needs time to set. This pie actually tastes better on day two. For best results, make it a day ahead.

Nutrition

Keywords: pecan pie, brown butter, bourbon, sea salt, Thanksgiving, holiday dessert, pecan pie recipe

Find it online: https://flurpchef.com/best-brown-butter-bourbon-pecan-pie-with-sea-salt/