Brown Butter Pecan Pie

Try this Brown Butter Pecan Pie recipe from The Food Hunter's Guide to Cuisine
Brown Butter Pecan Pie


One of my favorite autumn delights growing up in Texas was fresh pecans. My grandmother would gather the pecans from her pecan trees and bring them on Thanksgiving unshelled to share. The family would sit around, visit cracking pecans and what we didn’t eat right from the shell, we would use for pecan pies.

I miss the arrival of brown paper sacks filled with fresh still shelled pecans and realize as an adult what a delicacy Colorado River Bottom grown pecans are. My good friend, Ashley had her family in from Texas and they not only brought fresh Texas pecans, but also made a delicious Brown Butter Pecan Pie to share. The crust was light and flaky and the filling does not overpower the taste of the pecans, but rather brings out their sweet rich nutty flavor. Take it from a Texan; it is worth sourcing good fresh pecans, cracking them yourself and baking what you don’t immediately eat.

For more great recipes like this one, visit The Food Hunter’s Guide to Cuisine.


For the filling:

  • 1 stick of butter
  • 1 Cup light corn syrup, such as Karo
  • 1 Cup sugar
  • 3 large eggs, beaten
  • 1/2 Teaspoon lemon juice
  • 1 Teaspoon vanilla
  • 1 Dash of salt
  • 1 Cup chopped pecans

For the crust:

  • 4 Cups sifted all-purpose flour
  • 2 Teaspoons salt
  • 1 1/3 Cup shortening (pure lard if you have it, it always works best)
  • 2 Tablespoons white distilled vinegar
  • 3/4 Cups water


For the filling:

Brown butter in sauce pan until golden brown. Do not let it burn and once browned, let it cool. In separate bowl add ingredient in order listed. Stir and blend in brown butter well. Pour into unbaked pie shell. Bake at 425 degrees F for 10 minutes and then lower to 325 degrees F for 40 minutes.

For the crust:

Mix lightly. Roll out into a thin crust. You can make many ahead of time and freeze placing wax paper and foiled between each crust.

Butter Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Butter Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.