A deeply caramelized, buttery, bourbon-laced take on the classic Southern pecan pie. The browned butter gives the filling a nutty, toffee-like flavor that perfectly complements the glossy pecan halves.

Ingredients

For the Pie Crust

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup (4 oz) unsalted butter, cold and cut into small cubes
• 2 tablespoons ice-cold water

For the Filling

• 2 cups (about 10 oz) pecan halves
• ¼ cup (2 oz / 60 g) unsalted butter
• ½ cup (4 fl oz / 125 ml) dark corn syrup
• ½ cup (3 oz / 90 g) dark brown sugar, firmly packed
• ½ cup (100 g) white sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup bourbon
• ½ teaspoon salt

Instructions

1. Preheat the Oven
   Position a rack in the middle of the oven and preheat to 400°F (200°C).
2. Make the Pie Crust
   In a medium bowl, stir together the flour and salt. Add the cold butter and, using your fingertips, a pastry blender, or two knives, blend until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Sprinkle in the water, 1 tablespoon at a time, mixing gently until the dough just comes together. Gather into a disk, wrap, and chill for 30 minutes or longer. You can also make the crust in a food processor: pulse the flour and salt to combine, add the butter and pulse until the mixture looks like coarse crumbs, then drizzle in the water just until the dough begins to form.
   
3. Roll Out and Blind Bake
   On a floured surface, roll out the dough to about ⅛ inch (3 mm) thick and 12 inches (30 cm) in diameter. Transfer to a 8 or 9-inch pie pan. Trim and flute the edges, then prick the bottom several times with a fork. Freeze for 20 minutes, then bake for 10 minutes. If the crust puffs up during baking, prick again. Remove from the oven and reduce the temperature to 350°F (175°C).
4. Brown the Butter
   In a small saucepan, melt ¼ cup (2 oz) unsalted butter over medium heat. Continue cooking, swirling the pan often, until the butter foams and turns a deep golden brown with toasty brown specks on the bottom, about 5 minutes. Remove from heat immediately and let cool slightly — this browned butter adds rich, nutty depth to the filling.
5. Make the Filling
   Arrange the pecan halves evenly over the pre-baked crust. In a medium bowl, whisk together the browned butter, dark corn syrup, brown sugar, white sugar, eggs, vanilla, salt and bourbon until smooth and glossy. Pour slowly and evenly over the pecans, letting the filling seep around them without displacing them.
6. Bake the Pie
   Bake at 350°F (175°C) until the filling is set and slightly firm in the center, about 50 minutes for 9” pan, 55 minutes for an 8” pan.  The top should be shiny and the nuts lightly toasted.
7. Cool and Serve
   Transfer to a wire rack and cool completely. Serve at room temperature — or slightly chilled for a firmer slice.

Makes

One 8 or 9-inch pie; serves 8–10.

Recipe Note

This recipe calls for dark corn syrup for its rich, caramel flavor, but it also works beautifully with light corn syrup or brown rice syrup if you prefer a lighter, more natural sweetness.