An easy and delicious pecan pie made with browned butter. I've been making this one for about 30 years. I've used the technique of browning the butter separately and toasting the pecans separately as well as stir-frying the pecans in butter until it just starts to brown. I think the method of stir-frying the pecans works a little better because the pecans absorb some of the butter.
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.