Prep 15 mins
Cook 50 mins
The browned butter add an extra "richness" to an already wonderful pie.
- 118.29 ml butter
- 236.59 ml light Karo syrup
- 236.59 ml sugar
- 3 large eggs, beaten
- 2.46 ml lemon juice
- 4.92 ml vanilla
- 0.25 ml salt
- 236.59 ml chopped pecans
- 9 inch unbaked pie shells
- Preheat oven to 425 degrees.
- Brown butter in saucepan until golden brown.
- Do not burn.
- Let cool.
- Mix all ingredients in order listed and mix well.
- Add browned butter and blend well.
- Pour in unbaked pie shell and bake at 425 degrees for 10 minutes.
- Lower oven to 325 degrees and bake an additional 40 minutes.
This is the same recipe I use (I found mine in "Cotton Country") and it really makes a wonderfully delicious pecan pie. That browned butter makes all the difference, doesn't it? Everyone should try this recipe!
Quite frankly, no one in my family likes pecan pie. However, an unknowing aunt of mine requested that I make a pecan pie for Christmas. I stumbled upon this recipe and decided to give it a try. OH MY MY!!! Let me say that this is way more than a 5 star pie!!!! I made it exactly as written in the recipe. When it came time for dessert on Christmas Eve, my family of 6 took small pieces to be nice. My aunt took a HUGE piece. My aunt said it was the best pecan pie she had ever eaten. The rest of my family (including me) were instantly converted to pecan pie. My husband told me he wished I had made an extra one and I have to make this a tradition at all future holiday tables. I happily agree!
A not so humble pie. I thought that there was not another dessert application for browned butter that I would want to try and then I go and find this. Just don't tell me the calorie count. Allow me to be blissfully ignorant.