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Irresistible Brown Butter Chocolate Bourbon Pecan Pie

brown butter chocolate bourbon pecan pie - featured image
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A rich and complex twist on classic pecan pie featuring browned butter, bourbon, toasted pecans, and bittersweet chocolate, perfect for holidays and gatherings.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (store-bought or homemade)
  • 6 tablespoons unsalted butter, browned
  • 3 large eggs, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup dark corn syrup
  • 1/4 cup bourbon (e.g., Maker’s Mark or Buffalo Trace)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups toasted chopped pecans
  • 1 cup bittersweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in the 9-inch pie dish and set aside.
  2. In a medium saucepan over medium heat, melt 6 tablespoons of unsalted butter. Stir continuously until the butter foams and then turns a deep golden brown with a nutty aroma. Immediately remove from heat and transfer to a heatproof bowl to cool slightly.
  3. In a large bowl, whisk together 3 large eggs, 1 cup light brown sugar, 1/2 cup dark corn syrup, 1/4 cup bourbon, 1 teaspoon vanilla extract, and 1/2 teaspoon salt until smooth and well combined.
  4. Add the cooled brown butter to the filling mixture. Whisk until fully incorporated, giving the filling a rich, glossy look.
  5. Stir in 1 1/2 cups toasted chopped pecans and 1 cup bittersweet chocolate chips. Toss gently to distribute evenly but avoid overmixing.
  6. Pour the filling into the prepared pie crust. Spread it evenly with a spatula to ensure uniform baking.
  7. Bake for 50–60 minutes. The pie is done when the edges are set but the center still has a slight jiggle (it will firm up as it cools). If the crust edges brown too fast, tent with foil halfway through baking.
  8. Cool on a wire rack for at least 2 hours to allow the filling to set properly and flavors to meld.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat once golden and nutty. Use room temperature eggs for smooth filling. Toast pecans in a dry skillet for 3-5 minutes to enhance flavor. Tent pie edges with foil if browning too quickly. For gluten-free, use an almond or oat flour crust and substitute corn syrup with maple syrup. Vegan adaptations include using flax eggs, vegan crust, and coconut oil browned carefully.

Nutrition

Keywords: pecan pie, brown butter, bourbon, chocolate, holiday dessert, pecans, bourbon pecan pie, chocolate pecan pie, easy pecan pie

Find it online: https://wigglebite.com/irresistible-brown-butter-chocolate-bourbon-pecan-pie-recipe-perfect-for-holidays/