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Brown Butter Pecan Pie

Brown Butter Pecan Pie

Try this Brown Butter Pecan Pie recipe from The Food Hunter's Guide to Cuisine

One of my favorite autumn delights growing up in Texas was fresh pecans. My grandmother would gather the nuts from her pecan trees and bring them on Thanksgiving unshelled to share. The family would sit around, visit cracking pecans and what we didn’t eat right from the shell, we would use for pies.

For more great recipes like this one, check out our list of every Thanksgiving pie recipe, ever.

Ingredients

For the filling:

  • 1 stick of butter
  • 1 Cup light corn syrup, such as Karo
  • 1 Cup sugar
  • 3 large eggs, beaten
  • 1/2 Teaspoon lemon juice
  • 1 Teaspoon vanilla
  • 1 Dash of salt
  • 1 Cup chopped pecans

For the crust:

  • 4 Cups sifted all-purpose flour
  • 2 Teaspoons salt
  • 1 1/3 Cup shortening (pure lard if you have it, it always works best)
  • 2 Tablespoons white distilled vinegar
  • 3/4 Cups water

Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.


Recipe Summary

  • All-purpose flour, for dusting
  • 1 disk Test Kitchen's Favorite Pâte Brisée
  • 5 tablespoons unsalted butter
  • 2/3 cup sugar
  • 4 large eggs, room temperature
  • 2/3 cup dark corn syrup
  • 1/2 cup pure maple syrup
  • 2 tablespoons bourbon or dark rum
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt (we use Diamond Crystal)
  • 2 1/2 cups pecan halves (10 ounces), 1 cup coarsely chopped
  • Unsweetened whipped cream, for serving (optional)

On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.

Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).

In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.

Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.