Brown Butter Pecan Pie
User Reviews
5
Brown Butter Pecan Pie
Description
Brown Butter Pecan Pie starts with a frozen pre-made pie crust pressed into a pie pan. Butter is melted and cooked until golden brown, imparting a deep, nutty aroma and flavor. The pie filling combines eggs, light corn syrup, brown sugar, vanilla, salt, cinnamon, and the browned butter, which enhances the richness of this traditional pecan pie.
Chopped pecans are evenly spread on the crust before pouring the filling atop them, ensuring a generous nut presence throughout. The pie bakes at 350°F for 40 to 50 minutes until the filling is firm around the edges and slightly jiggles in the center, a sign it is set but not overcooked.
This pie is served cooled, optionally garnished with whipped cream for added creaminess. The browned butter adds a distinctive toasted depth that sets this pie apart from standard versions. The texture offers a contrast between the crunchy pecans and the smooth, caramel-like filling.
The notes suggest that this pie can be made ahead, stored in the refrigerator for a few days, or even frozen for holiday preparations. Bringing it to room temperature before serving helps to enhance the flavor and texture.
Ingredients
- 1 frozen pre-made pie crust
- 2 cups pecans roughly chopped
- 1/4 cup butter
- 3 large egg
- 1 cup light corn syrup
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Whipped Cream optional
Instructions
- Preheat oven to 350. Bring pie crust to room temperature by putting it out on the counter for about 15 minutes. Grease a 9-inch pie pan and press the thawed pie crust into the pan.
- In a small saucepan, melt the butter over medium heat. Once butter is melted, continue to cook it over medium heat until it turns golden brown. Remove from heat and set aside.
- Pour the chopped pecans evenly over the pie crust.
- In a large bowl, mix eggs, Karo syrup, brown sugar, vanilla, salt, and cinnamon. Stir until combined. Add browned butter.
- Pour the mixture evenly over the pecans.
- Bake for 40-50 minutes, or until filling has set up. If the crust looks like it's cooking too fast, cover it with foil. You will know the pie is done when the edges are set and the middle has a slight jiggle but not too much. You can also check with a thermometer - the middle of the pie should be 200 degrees.
- Let cool completely before serving. Serve with whipped cream.
Notes
- You can prepare this pecan pie in advance and refrigerate for up to five days.
- Freezing the pie is possible for up to a month; thaw fully before serving.
- Let the pie come to room temperature before serving for the best flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 68mg | 23% |
| Sodium | 222mg | 9% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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