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This Pecan Pie is INCREDIBLE! I love the nutty, brown sugar taste of pecan pie, and brown butter is the perfect addition!
Featured with this recipe
This pecan pie is really easy to make and you probably have most of the ingredients on hand. Pecan pie is perfect for when you aren’t craving fruit or chocolate, it is sort of in between. Pies are always a traditional holiday dessert that is loved by all!
This dessert pie is extra special with an extra easy brown butter step. If you’ve never tried brown butter before, you are MISSING OUT! It is a simple liquid mixture that is sweet and savory, plus, adds all the flavor to the pie. The best part is that brown butter is so easy to make and yet it adds so much flavor!
Ingredients for Crust and Filling
Thanksgiving is never complete without the classic pecan pie on the table! This pie is always a favorite and so simple to make. It is a family favorite and always a pie that everyone loves. Layer the ingredients together and you will have the best pecan pie recipe!
- Pie crust – Make it easy and buy a frozen pre-made pie crust or make it from scratch with a homemade pie dough.
- Pecans – Roughly chop the nuts in a food processor or place the pecan in a Ziploc bag and use a rolling pin to crush the pecans. The rough chop gives the best texture.
- Butter – Melt the butter in a saucepan until it is golden brown.
- Eggs – Whisk together the eggs in a medium bowl.
- Karo syrup – This light corn syrup will hold together without caramelizing the pie filling.
- Brown sugar – Add in the sweetness and make this dessert the best!
- Vanilla – Gives it a sweet and woody flavor.
- Salt – Just a pinch of salt!
- Cinnamon – Brings a little sweet and a hint of spice.
- Whipped cream – Top it off and enjoy the perfect combination!
Tips for Homemade Pecan Pie
- The baking time for pecan pie can vary depending on your oven. Usually 40-50 minutes will do the trick. If the crust looks like it’s getting too brown but the filling isn’t quite set up, cover the outer edge of the pie with aluminum foil.
- A deep dish pie crust will add in all the filling for the pecan pie. You can add in pie weights when baking the pie dough so that it will not puff up. Add another layer of baking protection to your pie pan by using a baking sheet.
- Toast your pecans for a more earthy flavor and delicious texture to your pie.
Top It Off
This pie goes great with whipped cream or vanilla ice cream. Try it with our homemade vanilla ice cream for a real treat! I used chopped pecans because that is what I had on hand, but you can also use pecan halves. You can also make your own pie crust, or try our Perfect Pie Crust recipe.
“This is my go to recipe for butter pecan pie! I have made it numerous times over the holidays and everyone absolutely loves it! Thank you for such an easy and yummy recipe.”
-Kemie
Frequently Asked Questions
You have to be careful that you avoid overcooking your pecan pie. The pie shell tends to cook quickly. You will want to check the pie midway to make sure it is browning evenly.
Pecan pie is filled with corn syrup, brown sugar, and butter which has several calories. Pecans on the other-hand have many health benefits but it still does not make this pie healthy.
For pecan pie recipes it is best to serve cooled down to room temperature. You can even place the pecan pie in the refrigerator. It actually is good to have the pie cooled down to help set the filling.
Make your Pecan Pie Ahead
This pecan pie is the perfect dessert to make ahead of time and save in the refrigerator up to two days. You can even get ready for the holidays a month earlier and freeze this pie. Cover the pie in plastic wrap and store in the refrigerator for three to five days. When ready to serve, set out to come to room temperature.
More Delicious Pie Recipes from Favorite Family Recipes
Brown Butter Pecan Pie
Video
Ingredients
- 1 frozen pre-made pie crust
- 2 cups pecans roughly chopped
- 1/4 cup butter
- 3 large eggs
- 1 cup light Karo syrup
- 1/2 cup brown sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Whipped cream optional
Instructions
- Bring pie crust to room temperature by putting it out on the counter for about 15 minutes.
- Preheat oven to 350.
- In a small saucepan, melt the butter over medium heat. Once butter is melted, continue to cook it over medium heat until it turns golden brown. Remove from heat and set aside.
- Grease a 9-inch pie pan and press the thawed pie crust into the pan.
- Pour the chopped pecans evenly over the pie crust.
- In a large bowl, mix eggs, Karo syrup, brown sugar, vanilla, salt, and cinnamon. Stir until combined. Add browned butter.
- Pour the mixture evenly over the pecans.
- Bake for 40-50 minutes, or until filling has set up. If the crust looks like it’s cooking too fast, cover it with foil.
- Let cool completely before serving. Serve with whipped cream.
Notes
Make your Pecan Pie Ahead of Time
This pecan pie is the perfect dessert to make ahead of time and save in the refrigerator up to two days. You can even get ready for the holidays a month earlier and freeze this pie. Cover the pie in plastic wrap and store in the refrigerator for three to five days. When ready to serve, set out to come to room temperature.Nutrition Information
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This is my go to recipe for butter pecan pie! I have made it numerous times over the holidays and everyone absolutely loves it! Thank you for such an easy and yummy recipe.
The video shows the crust being cooked before filling. The instructions don’t mention this. Which is correct?
The pie crust isn’t cooked before filling in the video. I’m not sure where you are seeing that. Sorry!
Delicious pie! I have made it as written and it was wonderful. For a different twist, I’ve also eliminated the cinnamon and added about a 1/2 cup of chocolate chips. Yummy!
I just now printed out your recipe…I can’t wait to try it! I was just talking to my family who was visiting how brown butter makes everything better! I love to find new ways to make pecan pies, and this is perfect. Thank you for sharing!
So true!!! Brown butter is the beeeesssst! We hope you enjoy the recipe!
I assume in the recipe the 1/2 (cup) brown sugar, right? Also, I used chopped macadamia nuts, divine!
Yes, it is 1/2 cup haha I will fix that in the recipe 🙂 Thanks for catching that!
Why was mine pie soup? Was it because my corn syrup was expired for a year (although seal hadn’t been taken off yet).
Oh no! Its hard to tell what the culprit could be – oven temperatures, expired ingredients, and even altitudes can affect the bake. I am so sorry!
Haha it’s all good. xD Thank you.
Looks great! Safe to assume that the brown sugar is 1/2 CUP???
Whoops, yep! Changing it now