brown butter bourbon pecan pie

Jenn, I found the dough recipe lacked a little bit of water and was too crumbly with 4 tbsp, added 1 more and it was perfect! And thanks for the suggestion about the dictionary for different ingredient terminology – I’ll have to add that to my list of content to develop! Stir in the pecans. Thanks so much! Whisk in the eggs, bourbon, and vanilla. Pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. ... To a mixing bowl, add the eggs, butter and milk, whisk until combined. If I wanted to make these in 3 1/2 inch paper pans for individual pies With there be a temperature and time you would recommend? I’m not a fan of pecan pie but the pecan pie lovers said this was delicious! Ordered it from Amazon and will have it today! Pulse a few times to combine. Add the butter and shortening in pieces. Pecan pie is my absolute favorite pie for the holidays. This pie is delicious—I have made it many times and actually takes less time than most pies because you don’t have to peel fruit, etc. Love your cookbook… purchased extra copies for hostess gifts. Use your hands to quickly work the dough into a smooth disc -- don't overwork it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. I’m not one to give many reviews much less five star reviews but this one is worth it! Hi Doreen, Yes, that’s correct. Couldn’t find golden syrup, but easily made some. I had to use maple syrup instead of golden syrup, so it was a bit runny, but everyone said they loved it. Hope you have a great holiday. I’m making your pecan Burbon pie for thanksgiving. It sounds like they were a bit underbaked. In fact, we nearly came to blows over who got the last piece. salt and baking powder in the bowl of a food processor fitted with the metal blade This will be my last attempt. I also wonder if the brown sugar granules didn’t melt enough in the filling when I was making it and if that would have made a difference, the filling seemed like it had sugar granules fully intact when I was pouring it into the crust. Martha Stewart is part of the Meredith Home Group. Thanksgiving just isn’t Thanksgiving if you don’t have cranberry sauce, mashed potatoes and pumpkin pie. The pie may be baked in an unbaked pastry crust, but a partially baked crust will ensure a firm, well-baked bottom I just added another tablespoon+ of water to make the dough more workable, and the crust turned out beautifully, very flaky. I will definitely make it again, but I think I’d reduce the pecans to 1 1/2 cups. (Also, you can ignore the question I submitted via email since I didn’t initially see this comment section for the recipe. Yum. And I loved it, too! I usually use butter, shortening, and lard, so I used lard and butter for your recipe. This is a really great recipe. Hope you enjoy if you make them! Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. Whisk together TX Bourbon, eggs, melted butter, corn syrup, vanilla, and brown sugar until all mixed up. The substitution is 1/4 cup each of brown sugar, and light corn syrup; which is in addition to what is already in the recipe separately, correct? I brought this dish to Thanksgiving and even after a huge meal people made room for this dessert. Could i add chocolate chips to the pie and if so how much would you add? My thanks to both you and Jennie Martin!!! I’d recommend about 1/2 cup. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie… – should be fine. I was worried that everyone would miss the traditional pecan pie but this pie was an overwhelming hit! The recipe was great and not a crumb left over. This will be my first pie ever, and was wondering… Could I use whiskey instead of bourbon? That question was the same as what I posted here). On a lightly floured surface, roll out dough 1/8 inch thick. Thank you Looking forward to making many more of your recipes. To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. I made this for Thanksgiving and it was a hit! Hi Eric, You can find me on instagram at @onceuponachef. I will make it again soon. I’m not a baker by any means so I used a store bought shell and blind baked it using beans as weight, 400 deg for 20 minutes. A creative and delicious way to level up your pumpkin pie game this Thanksgiving! Hi Debbie, Yes but you’ll want to follow the package instructions for blind baking – the time/temp may be different. Thank you for a great blog! When you have cookbooks and some of your giveaways, this is probably a great way to do that. Another keeper recipe from Once Upon a Chef! Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. The only ingredient you may not be familiar with is golden syrup — a thick, amber-colored sweetener with a slightly toasty, caramel-like edge. Hi Steph, I hope that the fourth time is a charm with this recipe! Hi Jennifer, I’ve never used pans like this, so I can’t say for sure, but I would keep the oven temp the same and start checking the pies for doneness at about 30 minutes (this is just a guesstimate, though, so keep a close eye on them). 1 tablespoon molasses (optional, but provides a deeper flavor) ½ teaspoon kosher salt. This pie was AMAZING! Browning the butter and the additions of bourbon and golden syrup developed an incredible flavor, it elevated a great pie to a FABULOUS pie! Transfer the dough to a deep 9-inch glass or ceramic pie plate. DESCRIPTION: all-butter pie crust, traditional pecan filling, shortbread leaves DETAILS: Half Pie (Serves 2-4) Whole Pie (9-inch) (Serves 6-8) Enjoy with friends & family And so glad you’re enjoying all the recipes. I had a couple mistakes in the batter (more in how I put things in) but it still turned out beautifully. Thank you Jenn, Hi Jenn! Hi Jen! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Thank you! Thank you and I hope you have a very Happy Thanksgiving! Thank you! On medium-low heat, mix the brown rice syrup and sugar together until the sugar dissolves. Super easy. These Chocolate Pecan Pie Bars with Brown Butter have a layer of salted shortbread, followed by a layer of rich (also salted!) Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 30 minutes. We love pecan pie at our house, this was a nice twist on regular pecan with the bourbon. All great flavors. Is there anything nonalcoholic that I can substitute for the bourbon? Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. My pie is in the oven now after making my own crust and it took maybe 90 minutes? Did you know it is really easy to make, just with sugar, water and a couple of slices of lemon – it’s completely straightforward and probably cheaper than buying imported syrup. . Hope that helps and please LMK how it turns out! My husband made me a pomegranate martini so I lost track of the time. I’ll be making this again for the family christmas meal coming up. Second, make the syrup. They carry it as a regular stock item if anyone is looking for it. . Cant wait to try them . It also set up nicely, no runny filling. Made this recipe for Thanksgiving and used gluten free flour instead for the crust. If I could give it ten stars I would! http://blog.fatfreevegan.com/2007/12/roasted-pecans.html. And so happy you’re having success with the recipes! Hi Jennie, I think the issue was probably your ceramic pie pan — the really heavy ones heat up evenly but slowly, which can slow the baking process significantly. I put it to the test and had some local “pie experts” over and they also loved it. So, In addition to @onceuponachef, do one with a hashtag #onceuponachef. It’s perfectly fine to just leave it out. Pour filling into pie shell. Once upon a time, I went to culinary school and worked in fancy restaurants. I would place 10-12 pans on a half sheet pan. Mix all ingredients in order listed and mix well. I made this pecan pie recipe for thanksgiving. all-purpose flour, spooned into measuring cup and leveled with a knife, very cold unsalted butter, sliced into 1/4-inch pieces, very cold vegetable shortening, in 3 pieces, bourbon (optional but highly recommended), pecan halves (coarsely chop half of them, and leave the rest whole), Unsweetened whipped cream or vanilla ice cream, for serving, I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce, http://blog.fatfreevegan.com/2007/12/roasted-pecans.html, Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. I will definitely make this again and again. I like to make a homemade crust for my pecan pies — it’s easy once you get the hang of it — but a store-bought crust will work, too. Planning on making this recipe as we speak, to serve tomorrow- I was concerned that I wouldn’t be able to find or order the Golden syrup in time for Thanksgiving…I live in a small town in SE Arizona, but I am pleased to report they carry golden syrup at Fry’s (aka Kroger) in the European food section- Hope this helps! It’s an ” all Jenn Thanksgiving” for us! BBPP- Amazing recipe again! © Copyright 2020 Meredith Corporation. I’m not sure if this has been addressed, but, I’m having the opposite problem to most who’ve posted… I live in Australia and it’s really hard to find corn syrup. Still a great recipe though! Hope you enjoy it! (You can use all butter if you like, but I find that the shortening makes the crust more tender and a little easier to work with.). No watery mushy crust! For the crust, you can use my all-butter pie crust recipe which is a flaky, buttery dream. My crust was still a little a little wet after blind baking so I took out my pie weights and parchment paper and put it back in the oven for another 5 or so until the bottom looked more cooked, came out perfect! Be sure to download our complete guide here! Scrape the filling into an unbaked pie crust. I made this for family at Thanksgiving and I was lucky to get a slice before it was all gone! The pie won’t look as pretty but it will be much easier to cut. I plan on making this recipe as well as your pumpkin pie recipe for Thanksgiving this year. Hi Michele, glad you like the blog! Roughly chop the 2 cups of the pecans and add to the filling liquid. (For a prettier finished pie, use your fingers to flip over any whole pecans that are upside down, and arrange the whole pecans evenly on the surface.). Thanks for for great recipe. Whisk in flour. Preheat oven to 375°F. The richness of the bourbon and brown butter was not overpowering. My first attempt at making pecan pie (using your recipe )was a huge hit with my family. I shall be on to the syrup-making immediately. Add the brown sugar, maple syrup, bourbon, vanilla, salt and mix well. This looks delicious! Also, thank you for sharing your talents on this blog! Thank you for ordering so many books…I am so honored! I wonder if you could add chocolate chips to it to make it more like a Derby Pie? Hi Cindy, I think these would work as individual tarts. In a medium bowl, combine 4 tablespoons of the butter and 1/4 cup of the brown sugar with the flour and pinch into moist crumbs. Made this for Thanksgiving but I added of Baker’ s chocolate (3 oz) it was a big hit. As for the base, it’s a mix of Karo® Light Corn Syrup, dark brown sugar, eggs, melted butter, vanilla, bourbon, and salt. Chocolate Pecan Pie Bars with Brown Butter… Hi Julie, It’s fine to just use light brown sugar (w/o molasses) – it won’t make much difference. they will be going to my daughters in law and a couple of bff’s that are near and dear! It is going to be my go-to when I am bringing a dessert to an occasion this winter!! Happy Thanksgiving! I know the bake time would, but by how much do you think? Hope that helps and that you enjoy the pie! I used store bough pie crust and it didn’t burn. Be up front. Even my daughter-in-law, who said she doesn’t like pies, had a small spoonful and then asked for a whole piece! Thanks. It was delicious!!! Cream sugar and butter. Made for Thanksgiving, big hit. You’ll add an additional 1/4 cup each brown sugar and light corn syrup. The pie will still wobble just a bit when nudged; that’s okay – it will continue to cook as it cools. Loved it! Thanks so much, Michele Glemser. To begin, combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. If you’re not going to try a recipe, why bother being a hater. Hi Wendy, Yes both pies call for a deep-dish pie pan. This looks better, Hi Dee, This is the only tried and true pecan pie recipe I have. Fold the dough into quarters without creasing it and transfer it to a 9-inch deep dish pie pan (the pan should be at least 1-1/2 inches deep). Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The brown butter, burbon, and golden syrup made it the perfect flavor for gooey goodness with the pecans. I made this pecan pie for Thanksgiving and it was very good, but I and a few guests found it a bit too nutty. Too much text. DIRECTIONS. Can I add corn syrup to the list of ingredients we don’t typically have in Ireland? If you can’t find golden syrup, I’d sub 1/4 cup light corn syrup and 1/4 cup brown sugar (in addition to the amounts already called for in the recipe). Any thoughts as to what happened? For substituting the golden syrup, you’ll need 1/4 cup of brown sugar and 1/4 cup of light corn syrup. Pat the dough into a, Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). I am concerned about putting my glass pie plate into the oven from the freezer to pre-bake the pie crust. and the pie was a liquidy mess! I can’t imagine how much better it will be with the golden syrup! Serve at room temperature with unsweetened whipped cream or vanilla ice cream. 0 0 vote Recipe Rating This crowd favorite bourbon pumpkin pie has a salted brown butter pecan streusel. Hi Judi. Yield: 1 9” pie. I can’t wait to make this again for our Thanksgiving! Do you think this filling would work in your Pecan Shortbread Squares? That nice Mr Google has some simple instructions. That said, if you wanted to stick them in the oven very briefly for a quick toasting, I don’t think it would hurt. Thanks! , Thanks for getting back to me so quickly! And forgot to say – recipe looks absolutely gorgeous. I will be baking this same recipe , again. Please let me know how it turns out! She couldn’t wait to tell her mom that she likes pie now! Real vanilla beans, bourbon and butter toast the pecans and create a heavenly aroma that fills your whole house while it’s baking. Thank you! Combine the pie filling: eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, bourbon and evaporated milk. Both called for bourbon and golden syrup. I’m scrapping my old recipe. This step, called blind baking, ensures that the crust is crisp on the bottom (otherwise the wet filling will prevent the crust from cooking through). Hi! Fold in chopped pecans. Happy Thanksgiving to you and yours! Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack; bake 15 minutes. I’m hoping to bake the crust ahead tomorrow & do the filling on Wednesday, so your guidance would be most appreciated. I could not find the golden syrup so substituted 1/4 cup brown sugar and 1/4 cup Karo per Jen. I’ve made this twice and both times, at 55 min and with over browned crust and top, it was a liquid mess…. The data is calculated through an online nutritional calculator, Edamam.com. Fold in chopped pecans. Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Want more tasty and festive holiday cookie recipes and tips? Superb flavor. Daily baking inspiration for the holidays and beyond! Refrigerate while preparing filling. And, no, I’ve never soaked pecans in warm water before; I’ll have to try that at some point! It was delicious but never quite set. I made this on Thanksgiving this year (2018) for my very first pecan pie ever. (The milk solids will darken and settle on the bottom of the saucepan. It is one of my go to as is America’s Test Kitchen and Cook’s Illustrated…, Hi Deb, It does evaporate and is only there for flavor but feel free to leave it out – the pie will still be delicious. Explore the best in fall perennials and start planning your autumn garden's layout. Loved the taste but my pie came out runny ): I added 1/2 teaspoon extra bourbon but didn’t think that would make that much of a difference. Remove from heat and cool for 10-15 minutes, or until the mixture is close to room temperature. I can’t wait to try it out – I hate that thing where the pastry shrinks short of the rim of the dish, even though you lovingly dock it and then rest it in 5-star accommodation in the fridge. Stephanie. Please let me know by leaving a review below. The only extra step, and it takes just five minutes, is browning the butter until it smells nutty and fragrant. It was devoured while the other sat lonely and untouched. Will it really set OK just being left on counter? LOL!! The nuts will float to the top. Will try the golden syrup next time. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don't worry about it too much.). This fun recipe is a creative twist on […] Any ideas?! I’m going to suggest that you add a dictionary/translation of ingredient names for those of us who live in Europe!! In a large bowl, whisk together Karo ® Light Corn Syrup, brown sugar, eggs, melted butter, salt, vanilla extract, and bourbon (if using). (Which again, were delicious…it just wasn’t much of a slice of pie) Any advice? Thank you Jen!! I didn’t even realize I had another unused account but just checked and that is indeed me!? I’d like to give it another try! Hi Maureen, thanks for your nice words about the cookbook – so glad you like it! Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. Remove the parchment and dried beans/pie weights and set aside while you prepare the filling. We love pecan pies and this ticks all the boxes. I was wondering the exact same thing, and I’m excited to try that substitution. I used 2tbls of Makers Mark and a frozen pie crust. To make the crust: Chill the butter in the freezer for 15 minutes. My daughter has like 5 and I have 2. use the # one linked to your webpage. (Soggy crust is my pet peeve!) Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. The trial run was gone in one night. I think it’s fine to replace the corn syrup with more golden syrup – won’t make much difference at all. Have a wonderful day! Is there a good substitute for the corn syrup? The pecan squares are great but if you’d like to try this pie, I’ve just added the metric conversions. Found King golden syrup on Amazon Prime. I made it the day before so it had time to settle and had a slice for breakfast the day after! Sprinkle the pecans in the baked pie crust and then pour the syrup mixture over them. For extra insurance though, I would omit that additional bourbon so as not to add any more liquid to the filling. This dough held its shape and detail very well. This was the BEST pie I’ve ever tasted! I also enjoyed making it and it was so easy too (probably because I used store-bought crust :D). Thanks, Kim. I know this is very late on Thanksgiving Eve, so realize you are probably deep in your own preparations! , For the homemade Golden Syrup you said equal parts brown sugar and corn syrup. Bake for 20 minutes, or until the crust is pale and partially cooked. Thanks! (And glad you like the blog :)! Thought that might help others. I’ve checked the internet for alternatives. If not, that would explain it as the filling to nut ratio would’ve been off. I will not refrigerate this pie the next time. Can I make the pie a few days ahead and freeze them? I’m an experienced home baker, love pecan pie and will be making yours this week. A little slice with some cream is heaven. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I am not really a big pecan pie fan — too sweet without any depth of flavor. Without a doubt the best pecan pie ever! Came out very well. The hint of bourbon really adds to it, don’t skip it. Your recipes are fantastic. Do you take yours out when it still looks uncooked sort of? ½ cup heavy cream.