Brown Butter Pecan Pie

Jennifer, Bake or Break

Pecan pie is such a classic dessert. Its gooey filling and toasted pecans are a perfectly delicious combination. There’s nothing wrong with tampering with a classic, though. In this case, I used a family recipe for pecan pie but with one notable change – brown butter.

Browning butter is such a simple thing to do that I am always amazed at the flavor difference it can make. It gives the butter a rich, nutty flavor that complements so many baked goods.

Combine that flavor with pecan pie, and it’s truly a wonderful dessert experience.

Brown Butter Pecan Pie

By Jennifer
Makes 8 to 10 servings

Ingredients:


For the crust:

11/4 cups all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into 1/2-inch cubes
2 to 4 tablespoons cold water

For the filling:

5 tablespoons unsalted butter
3 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
11/2 cups pecan halves

Directions:

To make pie crust, whisk together flour, sugar, and salt in large bowl. Add butter and mix with pastry blender or fork until mixture resembles coarse meal and butter is size of small peas.

Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until dough forms.

Wrap dough tightly in plastic wrap. Refrigerate for at least 2 hours.

Remove dough from refrigerator. If necessary, let sit at room temperature for 10 to 15 minutes until slightly softened but still cold.

Lightly flour work surface. Roll out dough into circle about 1/8-inch thick.

Transfer dough to lightly greased 9-inch pie plate. Trim any excess dough from edges.

For simple fluted edge, press knuckle of one finger into rim of crust while holding two fingers about half inch apart on either side of your knuckle. Repeat around entire edge of crust.

Preheat oven to 350°F.

Place butter in small saucepan. Cook over medium heat until butter melts and begins to foam. Continue cooking, stirring occasionally, until brown specks begin to form at bottom of pan and butter has a nutty aroma. Remove pan from heat and allow to cool slightly. If desired, strain butter to remove the browned bits.

Place eggs in large mixing bowl and beat lightly. Add brown butter, sugar, brown sugar, corn syrup, vanilla and salt. Whisk to combine. Stir in pecans.

Pour filling into prepared crust. To prevent any potential mess from spills, place the pie on rimmed baking sheet.

Bake 50 to 60 minutes, or until center is set and crust is browned. Cool in pan before serving.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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