Browned Butter Pecan Pie

Sunday, November 29, 2009


With all the left over goodies in my house during the holidays, it just didn't feel right to not give this pie some special attention. So I waited a few days to make it so all the others could clear out.



I haven't made a pecan pie ever in my life. And besides having a small sample of it at a Williams Sonoma store, I've never even tasted it before. In fact, I've never really made a pie before come to think of it. I did make a lemon cream pie, but with a store bought graham cracker crust, so it doesn't count.



I initially was looking at a recipe on and msn cooking page, but my mind was made up when I saw this browned butter pecan pie on Cookie Madness's blog. Also, I took a million pictures of this thing because I was sooo proud of it! I haven't tried it yet because it needs to cool and I'm off to work, but as soon as I try it I'll let you know!

Old Favorite Browned Butter Pecan Pie

1 ½ 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

Lay 1 cup of the pecan halves on a cookie sheet and bake at 400 for about 6-8 minutes or until toasted. 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 semi-cooled browned butter.

Put the chopped pecans in the unbaked pie shell and pour the filling over the top. Use the remaining 1/2 cup pecan halves to make a border. 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.

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.

Added later that same day: There are no words to describe the wonderfulness of this pie! Although I have nothing to compare this to, I know I never want to try any other pecan pie in my life!!! The sweetness of it is definitely there, and I love it for that! Ahh... the gooeyness is incredible! I also think the crust from Joy the Baker that I used was a perfect choice. Make this gloriousness this holiday season!!

4 comments:

  1. Gloria said...:

    Beautiful presentation and photos. Tasty pie! I like it better with the salted butter in addition to the 1/4 t salt-it is still quite sweet having two cups of sugar.

  1. Sherry G said...:

    I'm a big fan of salt myself so I'm sure that would add a nice touch to it. This pie was pure heaven and has a beautiful presentation.

  1. Ingrid said...:

    Oh, boy that is one glorious sounding and even better looking pie! YUM!!!

    Thanks for sharing. I'm printing this one out.
    ~ingrid

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