Browned Butter Pecan Pie
Indulge in the rich, nutty decadence of Browned Butter Pecan Pie, a classic Southern dessert elevated with a luxurious twist. This recipe combines the toasty warmth of browned butter with the natural sweetness of dark brown sugar and light corn syrup, creating a luscious caramel-like filling that pairs perfectly with crunchy pecans. Housed in a flaky, golden pie crust, every bite delivers a harmony of textures and flavors that’s impossible to resist. With just 20 minutes of prep time, this show-stopping dessert is perfect for holiday gatherings, festive occasions, or any time you crave a slice of indulgence. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate comforting treat.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 1 piece Pie crust (homemade or store-bought)
- 3 pieces Large eggs
- 200 grams Dark brown sugar
- 120 milliliters Light corn syrup
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Salt
- 200 grams Pecans (halved or chopped)
Instructions
Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter turns golden brown and releases a nutty aroma. Be careful not to burn it. Remove the browned butter from the heat and set it aside to cool slightly.
Roll out your prepared pie crust and fit it into a 9-inch pie dish. Crimp the edges if desired. Place the prepared crust in the refrigerator while you make the filling.
In a mixing bowl, whisk together the eggs, dark brown sugar, light corn syrup, vanilla extract, and salt until smooth.
Slowly drizzle in the slightly cooled browned butter while whisking constantly to combine.
Add the pecans to the filling mixture and stir to coat them evenly.
Pour the pecan filling into the chilled pie crust, spreading the pecans out evenly across the surface.
Bake the pie in the preheated oven for 45–50 minutes, or until the center is set and does not jiggle when gently shaken. If the edges of the crust start to brown too quickly, cover them with aluminum foil or a pie crust shield.
Remove the pie from the oven and let it cool completely on a wire rack. This will allow the filling to set up.
Serve at room temperature or slightly warmed with whipped cream or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
Calories |
4768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.5 g | 421% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 2440 mg | 106% | |
| Total Carbohydrate | 438.4 g | 159% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 296.1 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 442 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
