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Decadent Brown Butter Derby Pie Recipe with Bourbon Salted Caramel Drizzle

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A rich Southern-inspired derby pie featuring a flaky crust, nutty brown butter filling with pecans and chocolate chips, topped with a boozy bourbon salted caramel drizzle. Perfect for special occasions and holiday dinners.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 cup pecans, chopped and toasted
  • 1 cup chocolate chips (semisweet or bittersweet)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup unsalted butter, browned and slightly cooled
  • 2 tablespoons bourbon (optional)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar (for caramel)
  • 3 tablespoons unsalted butter, room temperature (for caramel)
  • 1/4 cup heavy cream, warmed (for caramel)
  • 2 tablespoons bourbon (for caramel)
  • 1/2 teaspoon flaky sea salt (Maldon or similar, for caramel)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Add the cold cubed butter and use a pastry blender or fingers to cut it into the flour until the mixture resembles coarse crumbs with pea-sized bits. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Wrap in plastic wrap and chill for at least 30 minutes.
  2. Toast the pecans: Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes until fragrant, shaking the pan halfway through. Let cool.
  3. Bake the crust: Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Press it in, trim excess, and crimp edges. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 5-7 minutes until lightly golden.
  4. Brown the butter: In a small saucepan, melt the butter over medium heat. Stir constantly until it foams and milk solids brown with a nutty aroma, about 5-6 minutes. Remove from heat and let cool slightly.
  5. Make the filling: In a medium bowl, whisk eggs, brown sugar, granulated sugar, vanilla, salt, and bourbon until combined. Slowly whisk in the browned butter. Fold in toasted pecans and chocolate chips.
  6. Assemble and bake: Pour filling into the pre-baked crust. Bake at 350°F (175°C) for 40-45 minutes. The center will be slightly jiggly but set. Let cool completely on a wire rack.
  7. Prepare the bourbon salted caramel drizzle: In a saucepan over medium heat, melt sugar, stirring constantly until amber in color. Remove from heat and stir in butter until melted. Slowly add warm cream while whisking carefully. Stir in bourbon and sea salt. Let cool slightly.
  8. Serve: Drizzle caramel over cooled pie just before serving. Store leftovers covered in the fridge.

Notes

Keep butter cold when making crust for flaky layers. Toast pecans just before mixing for best flavor. Stir constantly when browning butter to avoid burning. The filling should be slightly jiggly when done baking; it firms as it cools. For thicker caramel drizzle, let it cool longer before pouring. Store leftovers covered in the fridge for up to 4 days. Reheat gently before serving. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: derby pie, brown butter, bourbon caramel, pecan pie, chocolate chip pie, Southern dessert, holiday pie, bourbon drizzle

Find it online: https://lenatable.com/decadent-brown-butter-derby-pie-recipe-with-bourbon-salted-caramel-drizzle-made-easy/