BROWN BUTTER PECAN PIE
Serves: 8
BROWN BUTTER PECAN PIE
Cook time: 30 MinTotal time: 30 Min
Ingredients
FOR THE CRUST
- 1 1/3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 stick (4 ounces) unsalted butter, cold and cut into small pieces
- 1 large egg yolk
FOR THE FILLING
- 1 3/4 cups pecan halves
- 6 tablespoons unsalted butter
- 3 large eggs
- 2 tablespoons all-purpose flour
- 1 cup firmly packed brown sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- pinch of kosher salt
Instructions
- To make the crust, preheat the oven to 300°F. Combine the flour and sugar in the bowl of a food processor. Pulse to combine. Add the cold butter and pulse until find crumbs form. Add the egg yolk and pulse until the dough hold together. Press the dough into the bottom and up the sides of a 9-inch pie pan or a springform pan. Bake the crust for 25 minutes or until it turns a light golden color. (You can make the crust ahead of time, bake it and either store it at room temperature for 1 day or freeze it until ready to use. Be sure to thaw the frozen, baked crust unwrapped.)
- To make the filling, preheat the oven to 350°F. Spread the pecans on a baking sheet in a single layer and bake until fragrant and toasted, about 10 minutes. In a small sauté pan cook the butter over medium heat until it begins to brown and have a nutty aroma. Remove from the heat and set it aside. In a food processor, finely grind 1/4 cup of the toasted pecans.
- In a large mixing bowl beat the eggs to blend. Add the ground pecans, toasted pecan halves, browned butter, flour, brown sugar, maple syrup, vanilla and salt. Mix well. Pour the filling into the prepared crust. Bake the pie at 350°F until the center is set, about 25 minutes. Remove the pie from the oven and allow it to cool at least 30 minutes before slicing. Serve the pie with vanilla ice cream or whipped cream.