Best 4 Brown Butter Pecan Pie Recipes

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Welcome to the delectable world of brown butter pecan pie, where flavors dance harmoniously to create a symphony of taste. This classic Southern dessert combines the rich, nutty flavor of browned butter with the sweet crunch of pecans, nestled in a flaky, buttery crust. Whether you're a seasoned baker or just starting your culinary journey, we will guide you through the process of creating this delectable treat.

Let's cook with our recipes!

BROWN-BUTTER PECAN PIE WITH RUM AND ESPRESSO



Brown-Butter Pecan Pie with Rum and Espresso image

Check out our recipe for a twist on pecan pie, with a shot of rum to balance out the sweetness.

Provided by Rhoda Boone

Categories     Dessert     Thanksgiving     Kid-Friendly     Pecan     Kidney Friendly

Yield One 9-inch pie

Number Of Ingredients 18

For the pie crust:
1 1/4 cups all-purpose flour, plus more for rolling
2 1/4 teaspoons granulated sugar
1/2 teaspoon kosher salt
4 tablespoons (1/2 stick) unsalted butter, cut into pieces and frozen for 15 minutes
1/4 cup solid vegetable shortening, cut into pieces and refrigerated for 15 minutes
For the filling:
3 cups pecans, lightly toasted, divided
6 tablespoons butter
1 cup light brown sugar
1 cup cane syrup (such as Steen's) plus 2 tablespoons, divided
1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons dark rum
1 tablespoon instant espresso powder
3 large eggs, at room temperature, beaten
Special equipment needed:
9-inch pie pan

Steps:

  • Preheat the oven to 375°F with one rack on the bottom rung and one rack in the center of oven. Place a rimmed baking sheet on the bottom rack to preheat.
  • Make the pie dough:
  • In the bowl of a food processor, pulse 1 1/4 cups flour, sugar, and salt. Add butter and shortening and pulse until coarse, pea-sized crumbs form, about 10 seconds. With the machine running, add 2 tablespoons ice water and process until the dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it is very crumbly, add pulse in more ice water, 1 tablespoon at a time (2 tablespoons maximum). Do not over process.
  • Turn dough out onto a lightly floured surface and push together into a rough ball. Knead a few times to combine, then flatten into a disc with smooth edges (no cracks), cover with plastic wrap, and refrigerate at least 1 hour or overnight.
  • Roll out the dough into a 13-inch round on a lightly floured surface. Roll the dough loosely around the rolling pin then unfurl it into the 9-inch pie pan. Lightly press it into the pan. Leave 1 inch of dough hanging over the edge, trimming any excess dough. Tuck the dough under itself, and then crimp the edge as desired. Chill at least 30 minutes.
  • Make the filling:
  • Meanwhile, reserve 1 cup whole pecans to decorate top of pie; chop remaining 2 cups.
  • In a small skillet over medium heat, melt butter and cook until foam has subsided and butter is toasty-brown in color and releases a nutty aroma.
  • Pour butter into a large bowl. Whisk in sugar, syrup, salt, vanilla, rum, and espresso powder until all ingredients are well incorporated. Whisk in eggs, then fold in chopped pecans.
  • Pour filling into pie shell (do not overfill). Toss whole pecans with remaining 2 tablespoons cane syrup and arrange on top of pie. Place on preheated rimmed baking sheet on bottom rack of oven. After 20 minutes, rotate baking sheet and move to center rack of oven. Bake until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20 to 25 minutes more. (Cover the crust edge with foil or a pie shield if it starts to brown too much.) Transfer pie to a wire rack and cool completely before slicing, about 3 hours. Pie will keep up to 2 days, loosely covered with foil, at room temperature.
  • DO AHEAD: The pie dough can be made up to 3 days in advance and chilled, or frozen for up to 3 months; thaw before using. The filling can be made up to 1 day ahead; bring to room temperature before baking.

BROWN-BUTTER PECAN PIE CUPCAKES



Brown-Butter Pecan Pie Cupcakes image

These cupcakes were inspired by one of our favorite holiday pies. We toasted the pecans and finely ground them into a flour (replacing some all-purpose flour) to make the cupcakes, and topped them off with a brown-butter frosting you'll want to make again and again (it's perfect on banana bread). Store-bought dulce de leche spooned on top is an easy way to bring on pecan pie's gooeyness.

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 12 cupcakes

Number Of Ingredients 16

Cooking spray
1/2 cup pecan halves plus 12 pecan halves, for garnish
1 1/4 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream
2 sticks (16 tablespoons) unsalted butter
2 tablespoons light corn syrup
2 cups confectioners' sugar
Pinch fine salt
4 tablespoons jarred dulce de leche

Steps:

  • For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners, and coat the liners and the top of the tin with cooking spray.
  • Spread the pecans out on a baking sheet, and bake until nicely toasted, about 10 minutes. Let cool. Set aside 12 nice halves as garnish, then pulse the remaining pecans in a food processor until finely ground. Transfer the ground pecans to a medium bowl. Add the flour, baking powder, baking soda and salt, and whisk to combine; set aside.
  • Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the side of the bowl once or twice as needed. Beat in the vanilla. Adjust the speed to low, and add half the flour mixture, then the sour cream, then the remaining flour mixture until just combined.
  • Divide the batter evenly among the cups of the prepared muffin tin. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes, rotating the tin halfway through. Let the cupcakes cool in the tin for a few minutes, then transfer to a rack to cool completely. (The cupcakes can be made 1 day ahead and stored at room temperature in an airtight container.)
  • For the frosting: Melt the butter in a large skillet over medium-low heat, swirling occasionally, until the milk solids have turned golden brown and the butter smells toasty, about 10 minutes. Pour the butter into a shallow baking dish, and refrigerate until it's solid but still soft enough that your finger leaves an indentation, about 25 minutes. Scrape the cooled butter into a large bowl (be sure not to leave any brown bits in the skillet), and beat with an electric mixer on medium-high speed until smooth. While continuing to beat, add the corn syrup, and beat until incorporated. Scrape down the side of the bowl. Adjust the speed to medium-low, add the confectioners' sugar and salt, and beat until smooth. Use right away or keep for up to 2 hours at room temperature in an airtight container.
  • To assemble: Divide the frosting evenly among the cupcakes, and use a small offset spatula or the back of a spoon to swirl. Top each cupcake with a teaspoonful of dulce de leche and 1 of the reserved toasted pecans.

BOURBON-BROWN BUTTER PECAN PIE



Bourbon-Brown Butter Pecan Pie image

Shortening makes for the flakiest pie crust. But you won't miss the buttery flavor-there's plenty in the filling.

Categories     Bourbon     Dessert     Pecan     Bon Appétit     Kidney Friendly

Yield Makes 10 servings

Number Of Ingredients 15

Crust:
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour, plus more
3/4 cup vegetable shortening
Assembly:
1/2 cup (1 stick) unsalted butter
3 large eggs
1 cup (packed) light brown sugar
1/2 cup honey
1/2 cup pure cane syrup (such as Steen's) or dark corn syrup
2 tablespoons bourbon
2 tablespoons vanilla extract
Pinch of freshly grated nutmeg
Pinch of ground cinnamon
2 cups pecans, chopped

Steps:

  • Crust:
  • Whisk salt and 1 1/2 cups flour in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 tablespoons cold water and knead until dough just comes together.
  • Roll out dough on a lightly floured surface until about 1/4" thick. Fold in half, then in half again (so that it's folded into quarters); roll out to a 12" round. Transfer to a 9" pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1" overhang. Fold edges under and crimp. Freeze while you make the filling.
  • Assembly:
  • Place a rack in lower third of oven; preheat oven to 425°F. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5-8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.
  • Bake pie 10 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40-45 minutes. Transfer to a wire rack; let
  • Chill until firm, at least 4 hours.

BROWN BUTTER PECAN PIE



Brown Butter Pecan Pie image

[DRAFT]

Provided by Food Network

Time 1h30m

Yield One 9-inch pie

Number Of Ingredients 15

Crust:
1/2 cup (1 stick) unsalted butter, plus more for brushing
1 1/4 cups unbleached all purpose flour
1 teaspoon golden brown sugar
1/2 teaspoon salt
2 tablespoons chilled water
Filling:
6 tablespoons (3/4 stick) unsalted butter
2 eggs
2/3 cup firmly packed golden brown sugar
1/4 cup pure maple syrup
1/4 cup corn syrup
1/4 cup whipping cream
3/4 cup Diamond of California® shelled pecans, toasted
3/4 cup Diamond of California® chopped pecans, toasted

Steps:

  • Make the crust: Melt the butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored), about 4 minutes (do not burn.) Pour the butter into a small bowl and freeze until firm, about 15 minutes. Butter a 9-inch (not deep dish) pie pan lightly with butter. Combine the flour, sugar and salt in the bowl of the food processor. Cut the frozen butter into quarters and add it to the flour mixture; process until mixture resembles moist sand. Add the water and process just until moist clump form. Using fingertips, press the dough evenly onto bottom and up sides of prepared pan. Crimp the edges decoratively if desired. Make the Filling: Melt Butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored), about 4 minutes (do not burn.) Remove from heat and let stand until cooled but not set, about 10 minutes. Position the rack in the bottom third of the oven and preheat to 375°F. Whisk the eggs, brown sugar, and salt until well blended in a medium bowl. Stir in both syrups, cream and browned butter. Mix in the pecans. Pour the mixture into an unbaked piecrust. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely. (Pie can be made 1 day ahead. Cover loosely and store at cool room temperature.)

Tips:

  • Use high-quality pecans. Fresh, plump pecans will give your pie the best flavor. If you can, buy pecans from a local farmer's market or specialty food store.
  • Toast the pecans before using them. Toasting the pecans will bring out their flavor and make them more fragrant. To toast the pecans, spread them in a single layer on a baking sheet and bake them in a preheated 350°F oven for 5-7 minutes, or until they are fragrant and slightly browned.
  • Use a good quality butter. The butter is one of the main ingredients in this pie, so it's important to use a good quality butter that has a rich flavor.
  • Brown the butter before using it. Browning the butter will give the pie a more complex and nutty flavor. To brown the butter, melt it in a saucepan over medium heat. Cook the butter, stirring constantly, until it turns a light brown color and smells nutty.
  • Use a deep-dish pie plate. A deep-dish pie plate will help to prevent the filling from bubbling over.
  • Don't overmix the pie filling. Overmixing the pie filling will make it tough. Stir the filling just until the ingredients are combined.
  • Bake the pie until the filling is set. The pie is done baking when the filling is set and a toothpick inserted into the center comes out clean.
  • Let the pie cool before serving. The pie needs to cool for at least 1 hour before serving. This will give the filling time to set and firm up.

Conclusion:

Brown butter pecan pie is a classic Southern dessert that is perfect for any occasion. This pie is made with a buttery, flaky crust and a rich, creamy filling that is loaded with toasted pecans. The pie is easy to make and can be made ahead of time, making it a great option for busy weeknights or holiday gatherings. Follow the tips above to make the best brown butter pecan pie possible!

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