Brown Butter and Bourbon Pecan Pie

Published on November 24, 2022

Adapted from onceuponachef.com

Brown Butter and Bourbon Pecan Pie

Pâte Sablée (rich pie crust with sugar)

Ingredients
Instructions

You can mix the crust by hand, placing the flour and sugar in a large heavy bowl, cutting the cold butter into 16 pieces dropping them over the flour mixture, then pressing the pieces of butter with the flour mixture together until there are only crumbs are about the size of oats, then make a well and pour in the egg beaten with the water. Or you can use a food processor. Place flour, sugar, 8 pieces of butter and egg yolk in a food processor and pulse until it’s small crumbs about the size of oats. With the processor still running, add the water and stop just before the dough forms a ball.

Filling

Ingredients
Instructions

Melt the butter in a small pan over medium heat. Cook for 5 minutes or until it is light brown and has a nutty small. Let cool. Place all ingredients except the whole pecans in a bowl and whisk together until well blended. Pour into the crust and bake in a preheated 450 degree oven for 10 minutes. Remove from oven and place the whole pecans on the top. Return to oven, turn the heat down to 325 degrees and bake another 50 minutes or until puffy and center isn’t jiggling a a lot.

Cool. Serve at room temperature with whipped cream.



Whipped Cream

Ingredients
Instructions

Pour the cream into the mixer bowl. Whip for several minutes until peaks are starting to form. Add the sugar and vanilla and continue beating until the cream changes from very soft looking to stiff, before it starts to become butter. At this perfect point the whipping cream will have a very buttery taste and it will hold for more than a day before it starts to separate.