Brown Butter Bourbon Walnut Pie

Preheat your oven to 350°F. Roll out the unbaked pie crust into a 9-inch pie dish and set it aside. Spread the walnuts on a baking sheet and toast them in the oven for about 8 minutes, just until fragrant, then roughly chop and set aside.

In a medium saucepan, melt the butter over medium heat. Keep cooking it until it foams, turns golden brown, and smells nutty, about 4–5 minutes. Remove from the heat and let it cool for 5 minutes.

In a large bowl, whisk together the brown butter, brown sugar, maple syrup, bourbon, eggs, vanilla, and salt until smooth. Fold in the toasted walnuts.

Pour the filling into the unbaked crust. Bake for 45–55 minutes, or until the top is set and the center has a slight jiggle when you gently shake the pan. If the crust edges start browning too quickly, cover them with foil.

Let the pie cool completely, at least 2 hours, so the filling sets. Before serving, sprinkle with flaky salt and a few extra chopped walnuts! Serve with vanilla ice cream or whipped cream.

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