02 03 Batali, Dior, and Dewey Walk into a Bar...: Bourbon and Brown Butter Pecan Pie 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Bourbon and Brown Butter Pecan Pie

We found this little lovely in Bon Appetit magazine a few years back when we were planning Thanksgiving. She's never disappointed us. 

I just made the recipe again for a fantastic Friendsgiving our good buddies put on. The best thing about bringing this dessert is that it's perfect at room temperature! I definitely forgot to take pics of the cooked pie, but you get the idea of the deliciousness from the before picture:

I've made a few [minor] changes to the recipe, but one thing stays the same: bourbon + sugar = Fall Food Fantasy! 

The great and best thing about this recipe is that you can throw everything into a Kitchenaid mixer or a biggo bowl and just whip away! It comes together beautifully and the cooking technique is perfect. Easy peazy. 

Bourbon and Brown Butter Pecan Pie

1½ cups all-purpose flour, plus more for rolling
½ teaspoon Morton salt
¾ cup unsalted butter, room temperature, cut into 1/2” cubes

½ cup (1 stick) unsalted butter, room temperature
1 cup packed light brown sugar
½ cup honey
½ cup pure cane syrup (such as Steen’s) or dark corn syrup
2 tbs. bourbon
2 tbs. vanilla extract
Pinch of ground nutmeg
Pinch of ground cinnamon
3 large eggs
2 cups pecans, chopped

Sift 1½ cups flour and salt in a medium bowl. Using your fingertips, work in butter until mixture is crumbly. Mix in 2 tbsp. cold water and knead until dough just comes together.

Roll out dough on a lightly floured surface until about ¼” thick. Fold in half, then in half again (so that it’s folded into quarters); roll out to a 12” round. Transfer to a 9” pie dish. Press the crust into the pie dish so that all the sides are covered with dough (wouldn’t want to waste a good thing, right?) Prick the bottom of the dish all over with a fork to allow for even cooking. Throw into the freezer while you make the filling.

Place a rack in lower third of oven; preheat oven to 425°. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Transfer to a large bowl or mixing bowl of a standing mixer. While still warm but not hot, whisk in brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth. Add eggs, one at a time, mixing well to combine. Gently mix in the pecans. Scrape filling into pie crust. 

Bake pie 10 minutes. Reduce oven temperature to 375° and continue to bake until crust is golden brown and filling jiggles only slightly in the center, about 50 minutes. Transfer to a wire rack; let cool. Chill until firm, at least 4 hours. Remove from fridge at least 1 hour before serving.

Do Ahead: Pie can be made 3 days ahead. Cover and keep chilled.
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