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Brown-Butter Bourbon Pecan Pie

Updated: Sep 8, 2021

The top layer of my triple layer pie is incredibly scrumptious served as it's own pie. This is just the perfect way to close out a fall dinner or enjoy while binge watching Netflix. Flaky crust, good center & pecan come together for a little bite of heaven.



  • 1¼C all-purpose flour

  • ½tsp salt

  • ½C butter, chilled and diced

  • ¼C ice water


  • 3 eggs, lightly beaten

  • ½C granulated sugar

  • ½C light brown sugar

  • ½C light corn syrup

  • ⅓C salted butter, melted

  • 3TBSP of apple bourbon

  • 1tsp vanilla extract

  • ¼tsp salt

  • 2½C coarsely chopped pecans

(whole pecans can be used if preferred)



  • Combine flour & salt in a large bowl.

  • Cut the in chilled butter into the mixture until it resembles coarse crumbs.

  • Mix in water a little at a time until mixture forms a ball.

  • Put in gallon size zipper bag or wrap in plastic wrap & refrigerate for at least 4 hours.

  • Take out of fridge & unwrap...

  • Roll out dough to fit your 9 inch pie pans.

  • Place crust in the pan & press the dough into the bottom & sides of the pie pan evenly.

  • Place pans in refrigerator & continue.


  • Preheat the oven to 350°

  • Mix together either by hand or slowly with an electronic mixer eggs, sugar, corn syrup, butter, bourbon, vanilla & salt until well blended.

  • Spread the pecans evenly over the pie crust & pour ½ of the mixture over them slowly.

  • Place pies on center rack & bake for 40 to 45 minutes, until just set around the edges, but still a bit loose in the center. It'll finish setting as it cools.

  • Place pie on a rack to cool.

  • Slice, serve & enjoy.


  • Use a store bought crust if desired.

  • Pour filling then place whole pecans in a design for desired presentation.

  • Line bottom of oven for easy clean up of bubble overs.

  • Serve chilled, it will change the mouth feel of the pie.

  • Double the bourbon & reduce on the stove until half remain to intensify flavor.

  • Make more than one and share!

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