Grandma's Pecan Pie
Submitted by toocool
Old-fashioned pecan pie with browned butter filling and a glossy, deeply caramelized top. The nutty brown butter elevates this Thanksgiving classic above standard corn syrup versions for rich, toasty flavor.
YIELD
12 servingsPREP
25 minCOOK
1 hrsREADY
1 hrsBrowning the butter first is the game-changer here.
Those toasted milk solids add a nutty depth that makes people ask what’s different about your pecan pie.
The two-temperature bake (hot start, then moderate) sets the filling without making the pecans bitter or the crust soggy.
Pro Tips
- Watch the butter: Brown it to deep gold with a nutty aroma, but pull it before it burns. That line is thin.
- Coat every pecan: Tossing them in the filling before pouring ensures even distribution and prevents floating.
- The tap test works: A firm center that barely jiggles means it’s set. It will firm up more as it cools.
- Foil saves the crust: If the edges darken too fast, tent with foil to prevent burning while the filling finishes.
Variations
- Bourbon spike: Add 2 tablespoons bourbon to the filling for Southern-style depth.
- Chocolate pecan: Sprinkle ½ cup chocolate chips over the bottom of the crust before adding the filling.
- Maple pecan: Replace half the corn syrup with pure maple syrup for woody, caramel notes.
Ingredients
Directions
Brown butter to golden brown in heavy skillet.
Remove to bowl (not plastic) and stir in sugar.
Add syrup in thin stream and beat in.
Beat in eggs, one at a time.
Toss pecans with mixture to coat.
Pour all into unbaked pie shell.
Bake at 425℉ (220℃) for 10 min, then turn oven down to 375℉ (190℃) for the rest of the cooking time -- 40 to 50 minutes, depending on the depth of the pie shell.
If crust starts to become too dark, cover entire pie with aluminum foil.
Pie is done when pecans are a rich, dark brown and the filling is completely congealed. (Tap with finger to test for firmness.)
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