Browned Butter Pecan Pie Recipe

Browned butter and our Vanilla Paste turn an old favorite up a notch in this pie recipe. Start with a refrigerated, rolled crust and it is very simple to throw together. Make this a day in advance to allow it to cool completely in the fridge before serving. This holds a classic place on the Thanksgiving dessert table. Enjoy!  Serves: 8 adults Time: 1.5 hours Ingredients: 1/2 cup butter 3 eggs 1 cup light Karo corn syrup 1/4 teaspoon lemon extract or 1 teaspoon lemon juice 1 teaspoon vanilla paste 1/2 teaspoon salt 2 cups pecan halves 1 pie crust Method: Pre-heat the oven to 425-degrees.  Melt the 1/2 cup butter (that’s one stick usually) in a medium size saucepan. Brown it over medium-heat for 8-10 minutes until golden brown in color. Set aside to cool. Meanwhile in a bowl, combine the eggs, corn syrup, and lemon extract. Whip until smooth, then add the vanilla paste and salt. Press the crust into a 9” pie plate and flute the edges as desired. See the photos for a fun twist on fluting. Use a knife to slice every 1/4” or so, then press down the alternate squares. Add the cooled butter to the egg mix through a strainer to catch any burned bits from the butter. Stir and fold in the pecans. Add to the crust. Bake at 425-degrees for 10 minutes, then reduce the heat to 325-degrees and cook for 55 minutes. Keep an eye on the crust during the last 15 minutes. Depending on your oven you may have to cover the pie with aluminum foil to keep the crust from getting too brown. Cool completely on the counter before covering and storing in the fridge. This pie tastes best chilled.    Published by Liz Brooks on Nov 17,2012 12:00 AM. This blog is filed under Recipes  Blog Tags: pecans, vanilla paste, pie, recipe, thanksgiving

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