Recipe courtesy of Kardea Brown
Recipe courtesy of Kardea Brown
Watch how to make this recipe.
Brown Butter Pecan Pie
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- Level: Intermediate
- Total: 4 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 312
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 75 mg
- Sodium
- 148 mg
The nuttiness of a pecan pie is undeniable, but why not play it up a bit by adding brown butter? And my bourbon whipped cream is a whole dessert by itself--but when I pair it with this pie, you know it's going to be a good holiday!
- Level: Intermediate
- Total: 4 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 312
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 3 g
- Cholesterol
- 75 mg
- Sodium
- 148 mg
Ingredients
Crust:
Filling:
Whipped Cream:
Directions
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17m
Intermediate
CLASS
- Preheat the oven to 400 degrees F.
- For the crust: Whisk together the flour, sugar and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
- Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
- Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
- Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 350 degrees F.
- For the filling: Melt the butter in a small saucepan over medium heat. Slowly cook the butter, letting it bubble and swirling the pan occasionally, until it browns, about 5 minutes. Remove from the heat and allow to cool.
- Whisk together the brown sugar, corn syrup, molasses, bourbon and vanilla in a large bowl. Whisk in the eggs. Fold in the pecans and salt. Once combined, stir in the brown butter. Pour the filling into the crust.
- Bake until the pie is golden brown, the filling is set and the internal temperature measures 200 degrees F, 40 to 45 minutes. (Check the pie after 30 minutes and tent the crust with foil if it is browning too quickly.) There should be a slight wiggle to the center of the pie. Cool completely on a wire rack.
- For the whipped cream: Add the heavy cream to a large chilled bowl. Using an electric hand mixer fitted with the whisk attachment, whip on medium speed until soft, cloud-like peaks form. Turn the mixer speed to low and add the confectioners' sugar and salt. Gently fold in the bourbon.
- Slice the pie into 8 equal pieces and top each slice with bourbon whipped cream.
