The Ultimate Brown Butter Pecan Pie Recipe
A sophisticated, from-scratch recipe for a classic pecan pie featuring a rich, nutty brown butter filling. The recipe includes instructions for a homemade pie crust made with both butter and shortening for a flaky texture. The gooey custard filling is flavored with real vanilla bean that is browned with the butter, and it contains both chopped pecans mixed throughout and whole pecan halves arranged decoratively on top. The pie is baked in two stages to ensure the crust is perfectly golden without burning the pecans.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (includes chilling and cooling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 2 tablespoons beaten egg (about 1/2 large egg)
- 2 to 4 tablespoons ice water
- For the Filling:
- 1 vanilla bean, split lengthwise (or 1 1/2 teaspoons vanilla extract)
- 1 stick (8 tablespoons) unsalted butter
- 3 large eggs
- 1 cup light corn syrup
- 3/4 cup sugar
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves (3/4 cup chopped, 3/4 cup whole)
Instructions
- Make the Dough: In a food processor, pulse the flour, sugar, and salt. Add the shortening and pulse until it disappears. Add the butter and pulse until pea-sized pieces form.
- In a small bowl, beat the 2 tablespoons of egg with 2 tablespoons of ice water. Add this to the processor and pulse until the dough just begins to come together, adding more ice water if needed.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.
- On a floured surface, roll the dough into a 12-inch round. Ease it into a 9-inch glass pie plate, fold the overhang under, and crimp the edges. Chill for 30 minutes.
- Make the Filling and Bake: Place a baking sheet on the lower third oven rack and preheat to 450°F.
- Scrape the vanilla seeds into a skillet; add the butter and the vanilla pod. Cook over medium-high heat for about 5 minutes, until the butter browns. Remove from the heat.
- In a bowl, whisk the eggs, corn syrup, sugar, vinegar, and salt. Slowly whisk in the hot brown butter mixture; discard the vanilla pod.
- Spread the 3/4 cup of chopped pecans in the bottom of the chilled pie crust. Pour the corn syrup mixture over the top. Arrange the remaining 3/4 cup of pecan halves decoratively on top.
- Place the pie on the hot baking sheet, reduce the oven temperature to 350°F, and bake for 20 to 30 minutes, until the crust is golden.
- Remove the pie from the oven and cover the entire top with foil. Continue baking for another 25 to 30 minutes, until the filling is set.
- Let the pie cool completely on a wire rack before serving to allow the filling to set.
Notes
- This pie requires multiple chilling steps for the dough, which is key to a flaky, tender crust.
- Browning the butter with a vanilla bean is a unique step that adds a deep, nutty, and aromatic flavor to the filling.
- Baking the pie on a preheated baking sheet helps to ensure a crisp bottom crust.
- The two-stage baking process, covering with foil partway through, prevents the crust and pecans from burning before the custard filling is fully cooked.
Find it online: https://www.eatswithsoul.com/brown-butter-pecan-pie/