Adapted from onceuponachef.com
Brown Butter and Bourbon Pecan Pie
Pâte Sablée (rich pie crust with sugar)
- 1 1/2 cups flour (spoon the flour into the measuring cup
- 2 tablespoon powdered sugar
- 1 stick cold butter, cut in to 8 pieces or 16 pieces
- 1 large egg yolk
- 4 tablespoons cold water
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.
- 5 tablespoons unsalted butter
- 2/3 cup dark brown sugar
- 1 cup Lyle’s Golden Syrup (this is a product from the UK that you can find at World Imports)
- 3 large eggs, room temperature
- 1 teaspoons vanilla
- 2 tablespoons bourbon
- 1/4 teaspoon salt
- 1 1/2 cup chopped pecans
- whole pecans
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.
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla
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.