Brown Butter Pecan Pie
- Author
- Posted by kristina at 3:45 PM GMT+0000
To me, nothing says Thanksgiving and the holidays like a warm pecan pie.
Growing up, Thanksgiving was my favorite holiday and going to Grandma and Grandpa’s to celebrate was an every year event. Memories of turkey and dressing, cranberry salad and pecan pie still make me homesick, and a little sentimental.
This recipe comes from Karo. Browned butter is a most delicious thing. It can be used as a flavor in frosting, as a sauce for fish and for this recipe, an enhancement to an incredibly rich pie. When you are eating pecan pie, calories be damned. Just enjoy – immensely and seldom is the key.
I took this pie and a Ghirardelli chocolate pecan last year for Thanksgiving at Dad’s. This one was gone first – in half the time of the chocolate. That, to me, says it all.
Happy Holidays.
1/3 cup butter
1/2 cup Karo Light Corn Syrup
1/2 cup Karo Dark Corn Syrup
1 cup sugar
3 large eggs, slightly beaten
1/2 teaspoon lemon juice
1 teaspoon vanilla
1 dash of salt
1 cup pecans, roughly chopped
1 (9 inch) unbaked deep-dish pie crust (recipe below)
Preheat oven to 425°F.
Make crust.
Brown butter in saucepan over medium high heat until it is golden brown. Do not burn and let cool completely.
In a small bowl, combine Karo®, sugar, eggs, lemon juice, vanilla, salt and pecans. Blend in the browned butter completely.
Pour pecan mixture into unbaked pie crust. Cover edges of crust with foil. Bake at 425°F for 10 minutes, then lower oven temperature to 325°F and cook for 40 minutes. Remove foil from edges of crust. Bake for additional 10-15 minutes, or just until center of pie is barely set.
Pie Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
6 tablespoons cold water
1 teaspoon distilled white vinegar
In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.