Bourbon-Brown Butter Pecan Pie
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
59
Spice
58
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Kosher Salt1.5 cups
All-Purpose Flour (plus more)3 cup
Vegetable Shortening3 large
Egg1 cup
Honey2 tbsps
Bourbon2 tbsps
Vanilla Extract2 cups
Pecan (chopped)Directions:
1
Crust: Whisk salt and 1 1/2 cups flour in a medium bowl
2
Using a fork, work in shortening until mixture is crumbly
3
Mix in 2 tablespoons cold water and knead until dough just comes together
4
Roll out dough on a lightly floured surface until about 1/4" thick
5
Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round
6
Transfer to a 9" pie dish
7
Lift up edges and let dough slump down into dish
8
Trim, leaving about 1" overhang
9
Fold edges under and crimp
10
Freeze while you make the filling
11
Whisk salt and 1 1/2 cups flour in a medium bowl
12
Using a fork, work in shortening until mixture is crumbly
13
Mix in 2 tablespoons cold water and knead until dough just comes together
14
Roll out dough on a lightly floured surface until about 1/4" thick
15
Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round
16
Transfer to a 9" pie dish
17
Lift up edges and let dough slump down into dish
18
Trim, leaving about 1" overhang
19
Fold edges under and crimp
20
Freeze while you make the filling
21
Assembly: Place a rack in lower third of oven; preheat oven to 425°F
22
Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes
23
Transfer to a large bowl; let cool slightly
24
Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans
25
Scrape filling into pie crust
26
Bake pie 10 minutes
27
Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes
28
Transfer to a wire rack; let Chill until firm, at least 4 hours
29
Place a rack in lower third of oven; preheat oven to 425°F
30
Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes
31
Transfer to a large bowl; let cool slightly
32
Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans
33
Scrape filling into pie crust
34
Bake pie 10 minutes
35
Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes
36
Transfer to a wire rack; let Chill until firm, at least 4 hours