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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 nuts 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 pies.

For more great recipes like this one, check out our list of every Thanksgiving pie recipe, ever.


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.