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Brown Butter Pecan Pie Recipe

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5 from 122 reviews

This Brown Butter Pecan Pie is a decadent twist on the classic southern favorite, featuring rich, nutty brown butter combined with sweet pecans and a buttery pie crust. The pie boasts a caramel-like filling with a signature toasted flavor from the browned butter, perfect for holiday desserts or any special occasion.

Ingredients

Filling

  • 1/2 cup unsalted butter
  • 1 cup light corn syrup
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves

Crust

  • 1 (9-inch) unbaked pie crust

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature for even baking of the pie.
  2. Brown the Butter: In a small saucepan, melt the unsalted butter over medium heat. Stir frequently and continue cooking until the butter turns a golden brown color and releases a nutty aroma, which enhances the flavor of the filling. Remove from heat and let it cool slightly to prevent cooking the eggs in the next step.
  3. Mix the Filling: In a medium bowl, whisk together the light corn syrup, packed brown sugar, eggs, vanilla extract, and salt until smooth and well combined, creating the base for the pecan filling.
  4. Combine Browned Butter and Pecans: Stir the cooled browned butter into the filling mixture, then fold in the pecan halves evenly.
  5. Prepare the Pie Crust: Pour the pecan filling evenly into the unbaked 9-inch pie crust, making sure the nuts are distributed throughout the filling.
  6. Bake the Pie: Place the pie on the center rack of the oven and bake for 60 to 70 minutes, or until the filling is set and the crust turns golden brown. To check doneness, the filling should be slightly jiggly but not liquid.
  7. Cool Before Serving: Remove the pie from the oven and let it cool completely on a wire rack. Cooling allows the filling to firm up for clean slices and optimal flavor.

Notes

  • Allow the browned butter to cool lightly before mixing with eggs to avoid curdling.
  • If the crust edges brown too quickly, use a pie shield or foil to protect them during baking.
  • For extra flavor, you can toast the pecans lightly before adding them to the filling.
  • Serve at room temperature or slightly warmed with whipped cream or vanilla ice cream.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://crispcharm.com/brown-butter-pecan-pie-recipe/