Burnt Butter Pecan Pie
Indulge in the rich, nutty decadence of Burnt Butter Pecan Pie, a modern twist on a classic dessert that’s sure to impress. This recipe elevates the traditional pecan pie by incorporating browned butter, infusing the filling with a deep, caramelized flavor and a tantalizing nutty aroma. Sweetened with a blend of dark brown sugar and granulated sugar, and balanced by velvety dark corn syrup and pure vanilla extract, this pie achieves the perfect harmony of sweetness and depth. Crunchy pecan halves are folded into the glossy filling and baked to golden perfection in a flaky, homemade 9-inch pie crust. With just 30 minutes of prep and an hour of baking, this crowd-pleaser makes for a showstopping holiday dessert or an unforgettable weekend treat. Serve it warm or at room temperature, paired with a dollop of whipped cream or a scoop of vanilla ice cream for pure indulgence.
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Recipe Information
Ingredients
- 113 grams Unsalted butter
- 200 grams Dark brown sugar
- 50 grams Granulated sugar
- 120 ml Dark corn syrup
- 2 teaspoons Pure vanilla extract
- 0.5 teaspoons Salt
- 3 large Eggs
- 200 grams Pecan halves
- 1 piece 9-inch unbaked pie crust
Instructions
Preheat your oven to 180°C (350°F). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges decoratively. Place the crust in the fridge while preparing the filling.
In a medium saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter foams and then turns golden brown with a nutty aroma, about 5–7 minutes. Be careful not to burn it completely. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the dark brown sugar, granulated sugar, dark corn syrup, vanilla extract, and salt. Whisk until smooth.
Gradually add the slightly cooled burnt butter into the sugar mixture while whisking continuously until combined.
Lightly beat the eggs in a separate bowl. Slowly add the beaten eggs to the filling mixture, whisking constantly to prevent curdling. Mix thoroughly until smooth and glossy.
Fold the pecan halves into the filling mixture, ensuring they are evenly coated.
Pour the filling mixture into the prepared pie crust, spreading the pecans evenly.
Place the pie on the center rack of the preheated oven and bake for 50–60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust edges brown too quickly, cover them with aluminum foil or a pie shield halfway through baking.
Remove the pie from the oven and let it cool completely at room temperature. This will allow the filling to fully set.
Serve slices plain, or top with whipped cream or vanilla ice cream for an extra indulgent treat.
Nutrition Facts
Calories |
4875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 325.1 g | 417% | |
| Saturated Fat | 98.9 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 808 mg | 269% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 486.6 g | 177% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 344.4 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 435 mg | 33% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1380 mg | 29% | |
*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.
