📝 About This Recipe
This quintessential Southern masterpiece elevates the classic pecan pie with the deep, nutty aroma of browned butter and a sophisticated splash of Kentucky bourbon. Unlike the overly cloying versions of the past, this recipe balances the richness of toasted Georgia pecans with a hint of sea salt and dark brown sugar for a complex, caramel-like finish. With its flaky, buttery crust and silky custard center, it is the ultimate centerpiece for any holiday gathering or celebratory feast.
🥗 Ingredients
The All-Butter Flaky Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Unsalted butter (cold, cubed into 1/2 inch pieces)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Fine sea salt
- 3-4 tablespoons Ice water (very cold)
The Rich Pecan Filling
- 2 cups Pecan halves (fresh and toasted)
- 6 tablespoons Unsalted butter (to be browned)
- 1 cup Dark brown sugar (packed)
- 3/4 cup Light corn syrup (can substitute with cane syrup)
- 3 Large eggs (at room temperature)
- 2 tablespoons Bourbon (optional, but highly recommended)
- 2 teaspoons Vanilla bean paste (or pure vanilla extract)
- 1/2 teaspoon Flaky sea salt (plus extra for finishing)
- 1/4 teaspoon Ground cinnamon
👨🍳 Instructions
-
1
In a large bowl, whisk together the flour, sugar, and salt for the crust. Add the cold cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
-
2
Drizzle in the ice water one tablespoon at a time, tossing with a fork until the dough just begins to come together. Turn onto a floured surface, form into a flat disc, wrap in plastic, and refrigerate for at least 1 hour.
-
3
Preheat your oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 7-10 minutes until fragrant. Let them cool completely before using.
-
4
On a lightly floured surface, roll out the chilled dough to a 12-inch circle. Gently transfer it to a 9-inch deep-dish pie plate. Trim the edges to a 1-inch overhang, fold them under, and crimp decoratively. Refrigerate the crust while you prepare the filling.
-
5
In a small light-colored saucepan over medium heat, melt the 6 tablespoons of butter. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty (about 5-7 minutes). Remove from heat immediately and let cool slightly.
-
6
In a large mixing bowl, whisk the eggs until well combined. Add the dark brown sugar, light corn syrup, bourbon, vanilla, sea salt, and cinnamon. Whisk until the sugar has mostly dissolved and the mixture is smooth.
-
7
Slowly drizzle the warm brown butter into the egg mixture while whisking constantly to ensure the eggs don't scramble.
-
8
Roughly chop 1 cup of the toasted pecans and stir them into the filling. Reserve the remaining 1 cup of whole halves for the top of the pie.
-
9
Pour the filling into the prepared chilled pie crust. Carefully arrange the reserved pecan halves in concentric circles on top of the filling for a professional, polished look.
-
10
Place the pie on a parchment-lined baking sheet (to catch any drips) and bake for 50-60 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle when nudged.
-
11
If the crust edges are browning too quickly, cover them with a pie shield or strips of aluminum foil halfway through the baking time.
-
12
Remove from the oven and sprinkle a tiny pinch of flaky sea salt over the top. Allow the pie to cool completely on a wire rack for at least 4 hours—this is crucial for the filling to set properly.
💡 Chef's Tips
Always toast your pecans before adding them to the filling; it drastically improves the flavor and keeps them crunchy. Avoid over-beating the eggs as this creates a foamy layer on top of the finished pie. To check for doneness without a thermometer, the pie should jiggle like set gelatin, not like liquid. If you prefer a non-alcoholic version, replace the bourbon with an extra teaspoon of vanilla extract or a tablespoon of heavy cream. For the flakiest crust, ensure your butter and water are ice-cold; if the dough gets too warm, pop it back in the freezer for 10 minutes.
🍽️ Serving Suggestions
Serve at room temperature with a generous dollop of unsweetened whipped cream to balance the sweetness. A scoop of high-quality Madagascar vanilla bean ice cream creates a classic 'a la mode' experience. Pair a slice with a glass of neat bourbon or a dark roast coffee to complement the toasted notes. For a modern twist, drizzle a little salted caramel sauce over each slice before serving. This pie is even better the next day, making it an ideal make-ahead dessert for busy holidays.