A mix of sweet, buttery crunch with a savory nutty aftertaste that will make you want just one more slice.
Brown Butter Pecan Pie
Pecan
Holiday & Special OccasionPies & Tarts
Vegetarian
prep
15
minscook
60
minsmake
8
servings1
frozen deep-dish pie crust (9 inch)
2 cups
Fisher® Pecan Halves
1/4 cup
(½ stick) unsalted butter
3/4 cup
dark corn syrup
3/4 cup
packed dark brown sugar
1/2 teaspoon
table salt
3
eggs
2 teaspoons
vanilla
Flaky sea salt, for garnish
Food Safety Instruction
DIRECTIONS
- Heat oven to 325°F. Place crust on baking sheet; line crust with parchment paper or foil and fill with pie weights or dry beans. Bake 15 minutes or until crust is very lightly golden. Remove parchment and pie weights. Reserve 1 cup Fisher® Pecan Halves. Coarsely chop remaining nuts and sprinkle over crust.
- Meanwhile, heat butter in small saucepan on medium-low heat until browned and nutty in aroma. Stir in corn syrup, sugar and salt. Cook 4-6 minutes or until warm and glossy, stirring frequently.
- Whisk eggs and vanilla in large bowl. Add warm butter mixture to eggs, whisking constantly until well blended. Pour mixture over nuts in crust. Top with reserved pecan halves.
- Bake 45-50 minutes or until slightly puffed and center is almost set. Cool completely on wire rack. Sprinkle with flaky salt before serving. Refrigerate leftovers for up to 4 days.
PRODUCT USED
Tips
To freeze, tightly wrap cooled pie in plastic. Freeze for up to 2 months. When ready to serve, let stand at room temperature 15-20 minutes before slicing.
For perfect slices, refrigerate until firm before slicing.
To serve warm, heat slices in 225°F oven for 15 minutes
