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🥧 Holiday pies

Bourbon brown butter pecan pie

Nutty, toasty, and just a little boozy in the nicest way

⏱️ Time estimate: about 1 hour 15 minutes, plus cooling

A deeply flavored pecan pie made richer with brown butter, dark brown sugar, golden syrup, and bourbon.

Bourbon brown butter pecan pie

Ingredients

  • 1 unbaked 9-inch deep-dish pie crust
  • 5 tablespoons unsalted butter
  • 2/3 cup packed dark brown sugar
  • 2/3 cup light corn syrup
  • 1/2 cup golden syrup
  • 3 large eggs
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 1/2 cups pecan halves, coarsely chopped, with a few whole halves reserved if you like
  • Beaten egg, milk, or cream for brushing crust edges, optional

Instructions

  1. Prepare the crust. Fit the dough into a 9-inch deep-dish pie pan, trim and crimp the edges, then chill while the oven heats to 350°F. Preheat a baking sheet on the lower rack.
  2. Brown the butter. Melt the butter in a small saucepan and cook until it smells nutty and turns golden brown, about 3 to 5 minutes. Pour into a bowl to cool slightly.
  3. Make the filling. Whisk the brown sugar, corn syrup, and golden syrup into the browned butter. Whisk in the eggs, bourbon, vanilla, and salt.
  4. Assemble. Scatter the chopped pecans into the crust, then pour the syrup mixture over top. Arrange reserved whole pecans on top if you want a prettier finish. Brush the crust edge if using.
  5. Bake. Set the pie on the hot baking sheet and bake 50 to 55 minutes, until golden and set.
  6. Cool. Let cool on a rack about 4 hours before slicing.

Brown butter is the tiny extra step that makes this taste much more grown-up and praline-like.