Brown Butter Pecan Pie

Brown Butter Pecan Pie
  • Yield: 8 Servings
  • Prep Time: 30 Mins.
  • Cook Time: 60 Mins.
  • For a Fresh Twist: Store cooled pie covered and refrigerate for up to 4 days.

    Tightly wrap and freeze for up to 2 months. Let stand at room temperature for 15-20 minutes before slicing.

    For perfect slices, refrigerate until firm before slicing.

    Heat in preheated 225°F oven for 15 min. to serve warm.

    Substitute dried rice or beans for pie weights.


  • 1 (9-inch) unbaked deep-dish pie shell
  • 2 cups Fisher® Pecan Halves
  • 1/4 cup unsalted butter
  • 3/4 cup dark corn syrup
  • 3/4 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 teaspoons vanilla extract
  • flaky sea salt


  1. Preheat oven to 325°F. Place crust on baking sheet; line crust with parchment or foil and fill with pie weights. Bake 15 minutes until crust is dry and set. Reserve 1 cup Fisher®Pecan Halves. Coarsely chop remaining pecans. Add chopped pecans to crust.
  2. Meanwhile, melt butter in small saucepan on medium-low heat until browned and nutty. Stir in corn syrup, sugar and salt. Cook 4-6 minutes until warm and glossy.
  3. Whisk eggs and vanilla in large bowl. Add warm butter mixture to eggs, whisking constantly, until well combined. Pour mixture over pecans in crust. Top with reserved pecan halves. Bake 45-50 minutes, or until slightly puffed and center is almost set.
  4. Cool completely on wire rack. Sprinkle with flaky salt before serving.

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