Homemade Brown Butter Pecan Pie
Homemade Brown Butter Pecan Pie
Ingredients
For the Pie
- 1 1/2 cups pecans, halves
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup dark corn syrup
- 3/4 cup light corn syrup
- 2 tablespoons heavy cream
- 3 eggs, large
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon bourbon, optional
- 1 pie crust, 9-inch, par-baked
Instructions
- 1
Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking tray.
⏱️ 2 min•🌡️ 350
- 2
Toast the pecans in the preheated oven for about 10 minutes, or until they are fragrant and lightly browned. Remove from oven and set aside. Keep the oven at 350°F.
⏱️ 10 min•🌡️ 350
- 3
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then browns, and smells nutty, like grilled cheese. Be careful not to burn it. This should take about 5-7 minutes.
⏱️ 7 min
- 4
Remove the saucepan from the heat. Carefully pour the browned butter, including all the browned bits at the bottom, into a large mixing bowl.
⏱️ 1 min
- 5
To the browned butter, add the packed brown sugar, dark corn syrup, and light corn syrup. Whisk until well combined.
⏱️ 2 min
- 6
Stir in the heavy cream, then crack in the 3 large eggs. Whisk vigorously until all ingredients are fully incorporated and the mixture is smooth.
⏱️ 2 min
- 7
Add the salt, vanilla extract, all-purpose flour, and ground cinnamon to the filling mixture. If using, add the bourbon now. Whisk again until the filling is smooth and has a flowing consistency.
⏱️ 3 min
- 8
Arrange the toasted pecans evenly in the bottom of your par-baked 9-inch pie crust. You may reserve a few pecans for garnishing the top later if desired.
⏱️ 2 min
- 9
Carefully pour the prepared pecan pie filling over the pecans in the pie crust, ensuring to scrape out all the filling from the mixing bowl. If you reserved pecans, arrange them decoratively on top of the filling.
⏱️ 1 min
- 10
Bake the pie in the preheated 350°F (175°C) oven for 50-60 minutes, or until the center is just set with a slight jiggle. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
⏱️ 60 min•🌡️ 350
- 11
Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set. Serve warm, optionally with a scoop of vanilla ice cream.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Brown Butter Pecan Pie
For the Pie
- 1 1/2 cups pecans, halves
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup dark corn syrup
- 3/4 cup light corn syrup
- 2 tablespoons heavy cream
- 3 eggs, large
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon bourbon, optional
- 1 pie crust, 9-inch, par-baked
Instructions
- 1
Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking tray.
⏱️ 2 min•🌡️ 350 - 2
Toast the pecans in the preheated oven for about 10 minutes, or until they are fragrant and lightly browned. Remove from oven and set aside. Keep the oven at 350°F.
⏱️ 10 min•🌡️ 350 - 3
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then browns, and smells nutty, like grilled cheese. Be careful not to burn it. This should take about 5-7 minutes.
⏱️ 7 min - 4
Remove the saucepan from the heat. Carefully pour the browned butter, including all the browned bits at the bottom, into a large mixing bowl.
⏱️ 1 min - 5
To the browned butter, add the packed brown sugar, dark corn syrup, and light corn syrup. Whisk until well combined.
⏱️ 2 min - 6
Stir in the heavy cream, then crack in the 3 large eggs. Whisk vigorously until all ingredients are fully incorporated and the mixture is smooth.
⏱️ 2 min - 7
Add the salt, vanilla extract, all-purpose flour, and ground cinnamon to the filling mixture. If using, add the bourbon now. Whisk again until the filling is smooth and has a flowing consistency.
⏱️ 3 min - 8
Arrange the toasted pecans evenly in the bottom of your par-baked 9-inch pie crust. You may reserve a few pecans for garnishing the top later if desired.
⏱️ 2 min - 9
Carefully pour the prepared pecan pie filling over the pecans in the pie crust, ensuring to scrape out all the filling from the mixing bowl. If you reserved pecans, arrange them decoratively on top of the filling.
⏱️ 1 min - 10
Bake the pie in the preheated 350°F (175°C) oven for 50-60 minutes, or until the center is just set with a slight jiggle. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
⏱️ 60 min•🌡️ 350 - 11
Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to fully set. Serve warm, optionally with a scoop of vanilla ice cream.