Pecan Whiskey Pie

Pecan Whiskey Pie Serves 8

6 tablespoons (85 grams) brown butter

1 cup (312 grams) corn syrup

1/2 cup (106 grams) brown sugar

3 large eggs

3 tablespoons (1 1/2 ounces) Whiskey (we like Jack Daniels)

1 teaspoon vanilla

1/2 teaspoon (1.4 grams) Fine Sea Salt

3 cups (312 grams) pecans, roughly chopped

Filling:

In a medium bowl, mix the brown butter, corn syrup, sugar, eggs, whiskey, vanilla, pecans and salt. Pour into a blind-baked crust.

Bake:

Bake until set and the top is slightly browned, 35 to 40 minutes. Transfer it to a wire rack to cool completely.

How to Brown Butter:

In a small saucepan, melt the butter over medium heat. Use a spatula or wooden spoon to stir occasionally, to ensure the butter melts evenly. As the butter melts, it will start to foam—this is the water evaporating from the butter. Keep a close eye on the butter as it continues to cook. After the foaming subsides, you'll start to see brown specks (milk solids) forming at the bottom of the pan. Once the butter is golden brown and smells nutty, remove it from the heat (keep a close eye on this, butter goes from brown to burnt very quickly). The whole process should take about 5 minutes, longer if you’ve doubled the recipe.