Brown Butter Pecan Pie

Brown Butter Pecan Pie

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 Pawpaw’s to celebrate was a special way to spend it. Memories of the smells of Thanksgiving in Grandma’s kitchen make me a little bit heart sick and sentimental.
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.

Brown Butter Pecan Pie


  • 1/3 cup butter

  • 1 teaspoon lemon juice or apple cider vinegar

  • 1 cup corn syrup

  • 1 cup brown sugar

  • 3 eggs slightly beaten

  • 2 teaspoon pure vanilla extract

  • Dash of salt

  • 1 – 2 cups pecans, toasted at 350°F for 8-10 min.

  • 1 (-inch) unbaked OR frozen deep-dish pie crust


  • Preheat oven to 425°F.
  • Brown butter in saucepan over medium high heat until it is golden brown. Remove from heat and add lemon juice (or vinegar) to stop butter from continuing to cook. Cool completely.
  • Combine corn syrup, sugar, eggs, vanilla, salt and browned butter/lemon juice in a bowl. Stir with wooden spoon until incorporated.
  • Pour pecans into unbaked pie crust. Pour filling over pecans. Bake at 425°F for 10 minutes, then lower oven temperature to 325°F and cook for 45 minutes or just until center of pie is barely set.
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