Butter Pecan Pie Recipe
Butter pecan pie is a decadent dessert that adds a little bit of variety to your traditional pie.
The recipe features a deeper flavor that everyone loves.
Classic Pecan Pie With Brown Butter
Everyone loves classic pecan pie. But why not take it up a notch and add some brown butter to the recipe?
You end up with a deeper, more robust flavor.
And you only have one extra step of browning the butter when you make the recipe.
Ingredients For Brown Butter Pecan Pie Recipe
- Uncooked pie crust, thawed or frozen
- Browned butter, melted
- Light brown sugar
- Light corn syrup
- Vanilla extract
- Salt
- Eggs
- Halved pecans
Full printable recipe with measurements and instructions at the bottom of the post in the recipe card.
Instructions For Homemade Pecan Pie With Brown Butter
- Prepare your pie crust and set it aside.
- Add the butter to a small skillet and cook it until it is brown. (Follow this recipe for brown butter for instructions).
- Add the brown butter to a large mixing bowl.
- Next, add the brown sugar, corn syrup, vanilla extract, salt, and eggs and mix well.
- Add the pecans and fold them in.
- Pour the ingredients into the unbaked pie crust and place on a cookie sheet covered in tin foil.
- Bake for 60 to 65 minutes and allow to cool for at least two hours.
Watch How To Make Brown Butter Pecan Pie
Step-By-Step Instructions
Start by adding the butter to a small skillet on medium heat.
Melt butter and continue cooking on medium heat, stirring often. Brown specks will appear after a few minutes, and you can take it off the burner.
Pour the butter into a heat-safe bowl. I used a large bowl for the recipe.
Next, add the packed brown sugar.
Pour the corn syrup into the bowl.
Next, add the vanilla extract.
Add the eggs to the bowl and mix well.
Finally, add the pecans and stir to coat.
Don’t use a mixer for coating the pecans. A spatula will work great.
Stir the ingredients in the bowl one more time (because the sugar can settle to the bottom of the bowl) and then pour into the bottom of the crust.
I place my pie crust on a cookie sheet covered with tin foil. That way, if it bubbles over, I don’t have a huge mess on the pan or in my oven.
For this recipe, you can use a frozen crust or a refrigerated roll-out crust. I used a roll-out crust and my own pie dish.
For this recipe, I used a 9-inch pie pan.
You can also use a homemade pie crust (this is the perfect pie crust made with shortening and butter).
I poked a few holes in the bottom and sides of the pie crust with a fork before pouring the butter pecan pie mixture in.
Bake the pie for 60 to 65 minutes. The center of the pie will bow up a little, and it’s done.
The top will also be golden brown.
Allow the pie to cool for at least two hours to set up.
It will cool a little faster on a wire rack.
The texture of this pie is fantastic, with a combination of a gooey filling and a crunchy candied top.
If the edges of your crust begin to brown before the pie is done baking, you can place a pie shield around the edges, so keep it from over-baking.
How To Store Butter Pecan Pie
Store the butter pecan pie in an airtight container or cover with plastic wrap. The pie does not need to be refrigerated, but it will last a couple of days longer in the fridge.
Can I Use Dark Brown Sugar?
Yes, you can use dark brown sugar for the recipe. It will give it a deeper flavor.
More Delicious Desserts
- Tiger butter fudge
- Easy peanut butter fudge
- Maple walnut fudge with maple syrup
- Pumpkin pie
- Classic southern pecan pie
- Dark chocolate fudge
- Pumpkin pecan pie
- Toasted pecans from Soulfully Made is a delicious treat.
Once the butter pecan pie cools, serve it with a scoop of vanilla ice cream, some whipped cream, or without anything at all. Either way, it will taste amazing.
You can also add a few candied or toasted pecans on top of the scoop of ice cream.
Be sure to get a copy of the butter pecan pie recipe below. It’s perfect any time of year, but especially around the holidays.