Bourbon-Brown Butter Pecan Pie
Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.
Servings: 10
Ingredients
Crust:
- ½ teaspoon kosher salt
- 1½ cups all-purpose flour plus more
- ¾ cup vegetable shortening
Assembly:
- ½ cup 1 stick unsalted butter
- 3 large eggs
- 1 cup packed light brown sugar
- ½ cup honey
- ½ cup pure cane syrup such as Steen’s or dark corn syrup
- 2 tablespoons bourbon
- 2 tablespoons vanilla extract
- Pinch of freshly grated nutmeg
- Pinch of ground cinnamon
- 2 cups pecans chopped
Instructions
Crust:
- Whisk salt and 1½ cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.
- Roll out dough on a lightly floured surface until about ¼" thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round. Transfer to a 9" pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1" overhang. Fold edges under and crimp. Freeze while you make the filling.
Assembly:
- Place a rack in lower third of oven; preheat oven to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
- Bake pie 10 minutes. 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. Transfer to a wire rack; let
- Chill until firm, at least 4 hours.
Notes
Do ahead:
The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. Pie can be made 3 days ahead. Cover and keep chilled.
