Brown Butter Bourbon Pecan Pie

Ingredients

• 1 1/4 cups cups (150g) All-purpose flour
• 1/2 tbsp tbsp Granulated sugar
• 1/2 tsp tsp Fine sea salt
• 1/2 cup cup (113g) Very cold unsalted butter, cut into cubes
• 3-4 tbsp tbsp Ice water
• 1/2 tsp tsp Apple cider vinegar or lemon juice
• 2 cups cups (220g) Pecan halves
• 8 tbsp tbsp (113g) Unsalted butter
• 3/4 cup cup (150g) Packed dark brown sugar
• 1/2 cup cup (120ml) Dark corn syrup or glucose syrup
• 1/4 cup cup (85g) Pure maple syrup
• 1 tbsp tbsp Molasses
• 3 eggs Large eggs
• 1 yolk Large egg yolk
• 3 tbsp tbsp Bourbon
• 1 tbsp tbsp Vanilla bean paste
• 1/2 tsp tsp Fine sea salt
• 1 pinch pinch Flaky sea salt

Instructions

1. Prepare half batch all-butter pie crust. Form into disk, wrap, and refrigerate at least 1 hour. Roll and fit into 9-inch pie plate. Chill before filling.
2. Toast pecans at 350°F until fragrant, approximately 7-9 minutes. Cool.
3. Brown butter in a saucepan until deep amber and aromatic. Cool slightly.
4. Whisk brown sugar, corn syrup, maple syrup, molasses, eggs, yolk, bourbon, vanilla bean paste, salt, and brown butter until smooth.
5. Add toasted pecans to prepared crust. Pour in filling.
6. Bake at 350°F / 177°C approximately 50-60 minutes. Doneness: edges set, center still has a controlled wobble.
7. Cool at least 3 hours.
8. Finish with a small amount of flaky sea salt.

Nutrition

Chef's Notes

Bourbon should provide oak, caramel, vanilla, and warmth — NOT raw liquor. Do not increase bourbon excessively. Texture: gooey but clean slicing, toasted nuts, deep caramel flavor. Doneness: edges set, center still has a controlled wobble. Cool at least 3 hours. Refrigerate for longer storage. Allow slices to come closer to room temperature before serving for best texture.

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