Bourbon Pecan Pie Recipe

Prep Time:

35 mins

Total Time:

1 hr 30 mins

Servings:

8 to 10

Every year Martha bakes many Thanksgiving pies. This bourbon pecan pie with brown butter was one she came up with a few years ago, and it's been so popular that she makes it every year now. She gifts pies to the team at her Bedford farm, and of course, there are pies for the Thanksgiving table, too. Adding a slug of bourbon and nutty browned butter takes classic pecan pie into new and even more delicious territory. Browned butter is a much-loved ingredient for Martha, who has used it to elevate all kinds of desserts, including apple pie, cakes to cookies, and frostings. She even enjoys it on her mother's pierogi.

Making Bourbon Pecan Pie Ahead

Pie can be made one day ahead. Once completely cooled, store it covered with plastic wrap, at room temperature.

Directions

Roll out dough and fit and trim in pie dish:

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.
Preheat oven; make brown butter:

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).
Mix filling ingredients and fold in chopped pecans:

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans.
Add filling to pie shell and arrange pecan halves on top:

Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Credit:
Peter Estersohn
Bake:

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack; bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour.

If nuts or crust begin browning too quickly, tent with foil.
Cool completely:

Let cool completely, at least 4 hours, before serving with whipped cream.