Brown Butter Pecan Pie
This Brown Butter Pecan Pie is INCREDIBLE. I love the nutty, brown sugar taste of pecan pie, and brown butter is the perfect addition!
Servings: 9 servings
Calories: 375kcal
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
- Preheat oven to 350. Bring pie crust to room temperature by putting it out on the counter for about 15 minutes. Grease a 9-inch pie pan and press the thawed pie crust into the pan.
- 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.
- 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. You will know the pie is done when the edges are set and the middle has a slight jiggle but not too much. You can also check with a thermometer - the middle of the pie should be 200 degrees.
- Let cool completely before serving. Serve with whipped cream.
Video
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
Calories: 375kcal | Carbohydrates: 45g | Protein: 4g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 222mg | Potassium: 127mg | Fiber: 2g | Sugar: 42g | Vitamin A: 250IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 0.9mg