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

A slice of brown butter pecan pie on a beige plate.

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.

Cooked brown butter pecan pie on a counter. There's a pie server and a red and green towel next to the pie.

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.

Brown butter pecan pie with whipped cream on a beige plate.

Instructions For Homemade Pecan Pie With Brown Butter

  1. Prepare your pie crust and set it aside.
  2. Add the butter to a small skillet and cook it until it is brown. (Follow this recipe for brown butter for instructions).
  3. Add the brown butter to a large mixing bowl.
  4. Next, add the brown sugar, corn syrup, vanilla extract, salt, and eggs and mix well.
  5. Add the pecans and fold them in.
  6. Pour the ingredients into the unbaked pie crust and place on a cookie sheet covered in tin foil.
  7. 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

A small stick of butter in a small cast iron skillet.

Start by adding the butter to a small skillet on medium heat.

A spoon full of foamy melted butter. The spoon is over a skillet with foamy brown melted butter.

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.

Melted brown butter in a glass bowl.

Pour the butter into a heat-safe bowl. I used a large bowl for the recipe.

Brown sugar in a glass bowl with melted brown sugar.

Next, add the packed brown sugar.

Pouring light corn syrup into a glass bowl with brown sugar and melted brown butter.

Pour the corn syrup into the bowl.

Vanilla extract in a teaspoon over a bowl of pecan pie ingredients.

Next, add the vanilla extract.

Eggs, and pecan pie ingredients in a clear glass bowl.

Add the eggs to the bowl and mix well.

Pecans on top of ingredients for pecan pie. The ingredients are in a clear glass bowl.

Finally, add the pecans and stir to coat.

Don’t use a mixer for coating the pecans. A spatula will work great.

Butter pecan pie inside of a pie shell. The pie is sitting on top of a cookie sheet covered in aluminum foil.

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.

Cooked butter pecan pie sitting on top of a baking sheet that is covered in aluminum foil.

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.

A slice of brown butter pecan pie on a beige plate. There are a few pecans scatter around the slice.

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

Butter pecan sitting next to a plate. The plate has a slice of pecan pie.

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.

A slice of brown butter pecan pie on a beige plate. The pie is topped with a dollop of whipped cream. The large pie is sitting next to the plate.

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.

Brown butter pecan pie with whipped cream on a beige plate.

Butter Pecan Pie Recipe

Yield: 8 pieces
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 2 hours
Total Time: 3 hours 30 minutes

Brown butter pecan pie is a decadent treat that is perfect for the holidays. It's a dessert that will become one of your family recipes.

Ingredients

  • 9-inch Premade pie crust, unbaked
  • 4 Tablespoons butter, browned
  • 1 cup light brown sugar
  • 1 cup light corn syrup (or dark corn syrup if you like a deeper flavor)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/2 cups pecan halves

Instructions

Preheat oven temperature to 350 degrees. Place the pie crust into a pie shell and poke a few holes along the sides and bottom of the pie crust. Prepare a baking sheet with aluminum foil.

  1. Brown the butter in a saucepan. Once it is browned, add it to a large mixing bowl.
  2. Next, add the brown sugar, corn syrup, vanilla extract, salt, and eggs and mix well.
  3. Add the pecans and stir to coat.
  4. Place the pie crust on top of the cookie sheet.
  5. Pour the pecan pie filling into the pie crust.
  6. Bake for 60-65 minutes.
  7. Allow the pie to cool at room temperature for at least two hours.

Notes

Stir the ingredients in the bowl one last time before pouring into the pie crust because the sugar will settle to the bottom.

The pie will sort of bow up on the top when it's done baking. The top will be a golden brown.

Make sure you add the eggs to the bowl last. If you pour them into the hot brown butter it will cook the eggs.

If the edges of the pie are starting to get too brown before it's done cooking, you can place a pie shield on the edges. If you don't have one, you can make one out of aluminum foil. Just place it around the edges to keep it from burning.

If you want to make your own pie crust, here's a great recipe for homemade pie crust.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 519Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 85mgSodium: 327mgCarbohydrates: 69gFiber: 3gSugar: 57gProtein: 5g

Nutrition is approximate.

Did you make this recipe?

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