• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cookie Madness

  • Home
  • About Cookie Madness
  • Favorites
  • Recipe Index
You are here: Home / Pies / Pecan Pies / Browned Butter Pecan Pie

Browned Butter Pecan Pie

Last updated on November 25, 2019 By Anna 40 Comments

I’ve been busy today making pies for a school function. I’d planned on making just one pecan pie, but I found this sweet potato pie that looked so good, I decided to make one of each. The sweet potato pie is cooling and may or may not be worth posting, so for now here’s the recipe for Browned Butter Pecan Pie.

Browned Butter Pecan Pie

If you’ve read this blog for any length of time, you know I jump from one pecan pie recipe to another. It’s a bad habit, but it wasn’t always that way. Before I started pie-hopping, I was famous in my town for this one pecan pie. Okay, not really “famous in my town” but a few people said this pie was really good and started rumors that I made good pecan pie all because they tried the Browned Butter Pecan Pie.

I’m not sure why I started looking for better recipes. Oh wait, I know why. Because I met a person who made much better pecan pie and have been trying to top hers ever since. Then the other day it dawned on me that her pie wasn’t all that great anyway and I was just really hungry when I tried it. So I’m going back to this pie forever and will never try another pecan pie recipe again (Ha!).

Pecan Pie
Print Recipe

Browned Butter Pecan Pie

One of our family's favorite pecan pies. Browned butter adds extra flavor.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Cookie Madness

Ingredients

  • 1 1/2 cups pecan halves
  • 1 4 oz stick butter (regular or unsalted)
  • 3 large eggs
  • 1 cup sugar
  • 1 cup dark corn syrup or use ½ dark plus ½ light
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 unbaked pie shell – use homemade or refrigerated

Instructions

  • Lay 1 cup of the pecan halves on a cookie sheet and bake at 350 for about 5-8 minutes or until shiny and aromatic. Let cool, then chop so that you have 1 cup chopped toasted pecans and about a half cup of pecan halves (these will be the border).
  • Melt the butter in saucepan set over medium heat and cook it just until it starts to brown. Remove from heat and let it cool for about 10 minutes.
  • Whisk the eggs lightly in a large mixing bowl. Whisk in the sugar, corn syrup, vanilla and salt. Pour in the browned butter.
  • Put the chopped pecans in the unbaked pie shell and pour the filling over the top. Use the remaining pecan halves to make a border.
  • Set pie on a baking sheet and bake at 400 for 10 minutes, then reduce heat to 325 degrees F. and bake for another 35-45 minutes** or until the sides are set but the center (about a 3 inch circle in the middle) is still jiggly. Remove from oven. Pie will set as it cools.
  • Let it cool at room temperature for a few hours. Store in refrigerator until ready to serve. You can keep it at room temperature, but it won't be as stiff.

Notes

Note: Deep dish pies usually bake 400 for 10 minutes and 325 for 45 minutes while smaller pie tins usually take the original amount of 400 for 10 minutes and 325 for 35 minutes.

Related posts:

Graham Cracker Surprise Pie
Buttermilk-Pecan Pie
Mini Maple Pecan Pies

Filed Under: Pecan Pies

Google Search

Subscribe to Cookie Madness by Email
Previous Post: « Chocolate and Peanut Bars
Next Post: Sweet Potato Pie from CMW Apples »

Reader Interactions

Comments

  1. Brenda Saunders

    August 29, 2010 at 3:14 pm

    I ate at a restaurant in Asheville, NC called Tupelo Honey Cafe. They had the best pecan pie I have ever eaten. When I asked the waitress what was in the pie, she said they browned the butter. I ran across your receipe when trying to find something similar. Can’t wait to try. Thanks

  2. Gloria

    November 29, 2009 at 11:13 pm

    If it is not there, I think this should be in the top 10!

  3. Sherry

    November 29, 2009 at 7:59 pm

    Okay follow up: I LOVED THIS PIE! What a wonderful recipe. I’ve never had pecan pie before this (shock!), but I know I never want to try another besides this one!

  4. Anna

    November 29, 2009 at 12:34 pm

    Yup, white sugar. Any time you see “sugar” here on Cookie Madness, it just means regular granulated white. Sometimes I forget to type in the word “granulated”,

  5. Sherry

    November 29, 2009 at 12:20 pm

    Just to clarify, it is white sugar that you’re using, right? Because I know some other recipes similar to this used dark brown or brown sugar.

  6. gloria

    November 20, 2009 at 12:18 pm

    This is the best pecan pie I’ve tasted. My coworkers were surprised that it was so flavorful, not just sweet like most others. Already got one request to bring this to TG. Of course that makes it a more evil pie if you want to eat lots of it…..

  7. Anna

    November 19, 2009 at 9:09 pm

    I always refrigerate mine. Not sure if it’s necessary, but I do.

  8. Gloria

    November 19, 2009 at 8:59 pm

    Pecan pie is a hit! I couldn’t wait ’till tomorrow to try it so I had a piece only two hours into cooling..That filling is smooth!!!!! Do I need to refrigerate it over night? I don’t want to ruin the crispy crust, but I don’t want a petrie dish either.

  9. Anna

    November 19, 2009 at 6:29 pm

    Gloria, I think it depends on whatever crust recipe you’re using. I haven’t had to.

  10. Gloria

    November 19, 2009 at 6:13 pm

    I’ve got the pie in the oven…Don’t know if you will see this ? in time., but do you think I should cover the pie crust edge half way through the 35 minutes?

  11. Julie

    November 19, 2009 at 3:47 pm

    I’m getting more uncertain about Dorie’s pie, esp. because of the chocolate. She says it adds a nice bittersweet contrast, but I mostly want the pie to taste traditional…hmmm.

  12. Anna

    November 19, 2009 at 12:51 pm

    Laura, that’s great!

    Julie, I haven’t baked from that book in a while and am not familiar with with the recipe. I’ll look for it. Also, I hate to say this but I’ve always been kind of a traditionalist when it comes to pecan pies. The ones with chocolate never appealed to me, though the idea sounds kind of good right now. Maybe I’ll break down and make Dorie’s pie.

    Sarah, I’m working on a new pie crust recipe right now. It’s similar to Dawn’s (the apple pie recipe on Disney Food Blog) but with a little less butter in the crust and some other changes. I’ll post it tomorrow if it’s any good.

  13. laura

    November 19, 2009 at 12:45 pm

    Thanks for this recipe. I made the pie last night to serve at my office’s potluck today, and it received rave reviews. Two people mentioned that it was the best pecan pie they had ever tasted.

  14. Julie

    November 19, 2009 at 11:22 am

    I’ve been planning to make the pecan pie in Dorie Greenspan’s book for Tgiving. Have you ever tried that one (she incorporates a little chocolate, espresso powder and cinnamon)? I’m thinking of using your recipe, but I like the idea of brown sugar instead of white…would love your thoughts on that controversy:) Also, I don’t think Dorie called for toasted the pecans which I will definitely be doing!

  15. Sarah

    November 19, 2009 at 10:48 am

    Anna – I’m curious about your current favorite crust recipe? You posted last year about wanting to try the CI recipe w/ vodka – did it work out for you or is there a better one out there? I’m terrible w/ crusts and just want to get it right for once. Thanks for any opinions you could offer 🙂

  16. gloria

    November 19, 2009 at 8:43 am

    Just to be clear, I linked your site onto my FB and it links the picture too. I just want to make sure you know I didn’t post your recipe as mine!!! Thanks!

  17. Anna

    November 19, 2009 at 7:47 am

    Gloria, no problem! Thanks for sharing it.

  18. Gloria

    November 18, 2009 at 10:13 pm

    Thanks Anna for the reply. I posted this recipe on my facebook site. I’ll delete it if not ok with you.

  19. Anna

    November 18, 2009 at 8:03 pm

    Gloria, I’ve been making this one forever so I’m a little more attached to it than Bake Sale Betty’s, but I like both. This one is less brown sugar tasting than Bake Sale Betty’s. It’s also a little less lumpy.

    In the past I’ve made the pie with salted butter and kept the salt in. Lately I’ve been making it with unsalted butter and using the salt. Either way, it won’t taste salty.

    Katy, I’m glad I’m not the only pecan pie hopper. Heh.

  20. Gloria

    November 18, 2009 at 7:57 pm

    This pie looked so good when I saw it at lunch-time that after work I went out and purchased dark corn syrup ,pie crusts, pecan halves, and eggs!!! There are so many sales!
    I have 2 questions:
    1. Do you like this one better than Bake Sale Betty’s?
    2. Do you add the 1/4 teaspoon salt if you use a stick of regular salted butter?

  21. Lorie

    November 18, 2009 at 7:47 pm

    I will try this sometime during the holidays. Looks pretty, too.

  22. Katy

    November 18, 2009 at 4:41 pm

    I am always trying a new pecan pie recipe. I’m never completely satisfied with mine, no matter how many good reviews it gets!! I will have to try this one. It’s one of my favorite pies…sweet potato being very high on the list too!!

  23. Kristen

    November 18, 2009 at 1:23 pm

    looks delicious! perfect November food 😉 looks too good for a school function, I hope they appreciate it.

  24. Louise

    November 18, 2009 at 11:01 am

    When I went to school, they weren’t bi-lingual division tables. 🙂

  25. Chris Mower

    November 18, 2009 at 10:38 am

    My mom loves pecan pies. I’m going to pass this recipe on to her for some extra “good son” points. 🙂 P.S, I love the division tables backdrop on your picture. I never did memorize those things.

  26. Louise

    November 18, 2009 at 8:56 am

    I hope you post the sweet potato pie even if it’s bad. I know of sweet potato pie, but it’s not a common dessert here in Pennsylvania and it’s not something I’d think to make. If the pies were for morning break, I might think Shoo-Fly Pie.

  27. C L

    November 18, 2009 at 7:24 am

    My dad would have LOVED this…pecan pie was his favorite. 🙂 The pecan pies I made were always tasty but nothing to write home about LOL. Your recipe sounds absolutely delicious, and your pie is picture-perfect. Thank you for sharing your recipe, Anna! I’ll definitely try this. 🙂

  28. Louise

    November 18, 2009 at 6:33 am

    We’ll be here to remind you when you try another Pecan Pie recipe that you said you’d never try another recipe again. ;-).

  29. marina mott

    November 18, 2009 at 1:15 am

    Looks delicious! I’ll make !

  30. Katrina

    November 17, 2009 at 10:48 pm

    Great post, Anna! Got today’s laugh out of it. I actually have never made a pecan pie. Glad to have THE best tried and true recipe right here when I do!

  31. justJENN

    November 17, 2009 at 10:07 pm

    ‘just really hungry’ HA!

  32. Christy

    November 17, 2009 at 10:07 pm

    What you said about just being really hungry is so true!!

  33. Sue

    November 17, 2009 at 9:56 pm

    Mmmmmmm!!! That looks so wonderful.

  34. Sherry

    November 17, 2009 at 8:05 pm

    I’ve been looking for a recipe for the pecan pie I want to make for Thanksgiving. And this is it! Looks great and I can’t wait to make it=)

  35. shelly (cookies and cups)

    November 17, 2009 at 7:46 pm

    Definitely sounds great, I bet yours IS better!

  36. Barbara

    November 17, 2009 at 7:23 pm

    That’a a beautiful pie! I never met a pecan pie I didn’t love.

  37. Jessica @ How Sweet It Is

    November 17, 2009 at 7:04 pm

    This looks so yummy – I have never made pecan pie. Would love to do it for the holidays!

  38. CindyD

    November 17, 2009 at 6:19 pm

    Somehow I can’t believe you’ll never try another pecan pie recipe…LOL.
    This one looks beautiful and if I was making one this is the recipe I’d use.

  39. Martha in KS

    November 17, 2009 at 5:49 pm

    The winning pie in Martha Stewart’s pie contest was a Toffee Pecan Pie. It was made by Margaret Johnson, who has appeared on Food Network & Andrew Zimmern’s show. Martha seemed peeved when she found out that Margaret has her own cookbook. You might like the recipe. It looks yummy. http://www.marthastewart.com/recipe/english-toffee-pecan-pie

  40. Jelli

    November 17, 2009 at 5:19 pm

    You must do a tutorial on how to crimp the edges of the pie crust. This one looks FANTASTIC and I’d love to know how you did it. I try many times to recreate a beautiful edge, but never to any avail. Help!

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Privacy Policy

Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

Footer

Copyright © 2019 Cookie Madness on the Foodie Pro Theme