I’m trying to nail down this year’s Thanksgiving menu and finding it difficult to choose between two favorite pecan pies: The one I discovered a few years ago or the one I’ve been making since I was 14.
Browning Butter with Pecans
At least I’ve narrowed it down to two, so it's safe to say these are my two favorite pecan pies. The first one I call Best Pecan Pie Yet and the second is One Stick of Butter Pecan Pie because it calls for a full stick of butter.
Pecan Pie With Less Corn Syrup Flavor
The first pie (the recipe below) is great for people who like pecans but don’t care for traditional pecan pie's strong dark corn syrup flavor. It has milder flavor and always sets up nicely. The cream tones down the sugar, so don't try to leave that out or the pie might be sweeter than you like. For a richer pecan pie with a stronger dark corn syrup flavor, check out the One Stick of Butter Pecan Pie, which I recently moved to its own page.
More Favorite Pecan Pie Recipes
Best Pecan Pie Yet
- 1 9-inch deep dish unbaked pie shell
- 1 ½ cups pecan halves
- 4 tablespoons room temperature unsalted butter (56 grams)
- 3 large eggs
- 1 cup light corn syrup both work equally well
- ¾ cup packed dark or light brown sugar
- 2 tablespoons whipping cream
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- Preheat oven to 350 F.
- Place pecans in a large skillet or saute pan and turn heat to medium high. Cook pecans for 2 minutes, stirring often. Reduce heat to medium, add butter to skillet with pecans, and "stir-fry" butter and pecans until butter melts and just barely starts to brown - take care not to burn. This should only take about 3 minutes. Remove from heat and set aside.
- In medium bowl, whisk together eggs, corn syrup, brown sugar, cream, vanilla and salt. Remember just to whisk -- don't beat or add too much air to the mixture. Stir in melted butter/pecan mixture then pour filling into unbaked crust.
- To catch any drippings, set a rimmed cookie sheet on the lower rack of the oven. Set the pie on the middle rack and bake for 45-50 minutes or until top is golden brown and appears set. The pie should still be slightly jiggly in center. Let cool completely at room temperature. Transfer to refrigerator to chill. I make it a day ahead, chill overnight, then bring to room temperature and slice.
- This pie also freezes quite well.