One Stick of Butter Pecan Pie is a pie I’ve been making since I was 14. I used to call it Browned Butter Pecan Pie, but now I have other pecan pies with browned butter, so the standout feature in this pie (to me, at least) is that it uses a whole stick (114 grams) of melted browned butter in the filling. The recipe used to be in an old post with another pie called Best Pecan Pie Yet, but I’m giving it its own page.
Dark Corn Syrup in One Stick of Butter Pecan Pie
In addition to a a stick of butter, this is a dark corn syrup pecan pie. The dark syrup, Karo, gives it a traditional Southern flavor. It’s a very rich pie with a lot of butter, so refrigerating it for a bit helps it set up. You’ll also need a fairly deep dish pie crust.
I posted this a while back and it received few good reviews from other bakers, so hopefully you’ll take that as an endorsement if you are looking for a good pie recipe.
A lot of people are making this pie for the holidays, so I’ve added some more tips and specifications. They are in the written recipe as well as below.
- The pecans that go in the pie are coarsely chopped. The recipe calls for a cup, but feel free to use a heaping cup or a little bit more if you’d like.
- As you stir-fry them with the butter, it will foam up quite a bit. Interestingly, different brands of butter produce varying amounts of foam. I’m guessing more foam means more water in the butter. FYI I bought Challenge brand because it was a BOGO and it produced a ton of foam — way more than Land o’ Lakes.
- I usually measure things with a scale, but for this recipe I’ve always measured the corn syrup with a cup (inside sprayed with cooking spray so that it will slide right out!). Today I noted the weight of the cup of corn syrup and it was around 270 grams, so I’ve added the weight.
- The recipe calls for dark corn syrup, but I often use half dark and half light.
Browned Butter Pecan Pie
- 1 cup chopped pecans
- 1/2 cup pecan halves unchopped to be used as border
- 1 stick butter, unsalted or salted (4 oz) (114 grams)
- 3 large eggs room temperature
- 1 cup sugar (200 grams)
- 1 cup dark corn syrup or use ½ dark plus ½ light (270 grams)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 deep dish unbaked pie shell
- Put the 1 cup of chopped pecans in a dry skillet and turn heat to medium. Heat the pecans, stirring constantly, for about 2 minutes..
- Add the butter and continue to cook the two together until butter just starts to brown and nuts are aromatic. Remove from heat.
- Whisk the eggs lightly in a large mixing bowl. Whisk in the sugar, corn syrup, vanilla and salt. Pour in the slightly cooled brown butter and pecan mixture.
- Use the remaining 1/2 cup pecan halves to make a border.
- Set on a rimmed baking sheet (to catch any overflow).
- Bake at 400 for 10 minutes, then reduce heat to 325 degrees and bake for another 35-45 minutes (most likely it will be 45 if using a glass pie dish) 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.
I think your usual crust recipe would be great (the GH one). As for freezing, I’ve frozen it for a month, but I can’t imagine you’d need to freeze it that long. When frozen, the filling doesn’t get hard, it just stays in this very cold soft state which means it thaws out very quickly. Feel free to email me with questions or leave them here. I just made this pie again last week and still love the recipe.
Hi Anna! I would like to make pecan pie for Christmas. I love the idea of making it in advance and freezing it. How far in advance can I freeze it? Do you have a particular crust recipe you recommend for freezing? Any other tips for freezing and then defrosting?