Browned Butter Pecan Pie
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.
Servings 8
Ingredients
- 1 cup chopped pecans
- 1/2 cup pecan halves unchopped to be used as border
- 1 4 oz stick butter (regular or unsalted), cut into chunks
- 3 large eggs room temperature
- 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
- 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 semi-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.
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.
