Brown Butter Pecan Pie

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

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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.

8
Servings
971
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

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.

Pecan Shopping Tip

Whenever possible, purchase whole, not presliced or chopped nuts. They have a longer shelf life.

Pecan Cooking Tip

Toasting your nuts helps release essential oils and intensifies their flavor.

Nutritional Facts

Total Fat
58g
89%
Sugar
59g
N/A
Saturated Fat
17g
87%
Cholesterol
100mg
33%
Protein
10g
20%
Carbs
108g
36%
Vitamin A
127µg
14%
Vitamin B12
0.2µg
3.2%
Vitamin C
0.3mg
0.5%
Vitamin D
0.6µg
0.1%
Vitamin E
3mg
15%
Vitamin K
20µg
25%
Calcium
40mg
4%
Fiber
3g
12%
Folate (food)
30µg
N/A
Folate equivalent (total)
194µg
49%
Folic acid
96µg
N/A
Iron
4mg
20%
Magnesium
34mg
8%
Monounsaturated
23g
N/A
Niacin (B3)
4mg
19%
Phosphorus
146mg
21%
Polyunsaturated
14g
N/A
Potassium
154mg
4%
Riboflavin (B2)
0.4mg
24.8%
Sodium
552mg
23%
Sugars, added
58g
N/A
Thiamin (B1)
0.6mg
41.4%
Trans
5g
N/A
Zinc
2mg
10%