Description
THIS is the year you master a homemade pecan pie! Pro baker Vanessa Miller shares all her best tips 😍
RECIPE 👇
Brown Butter Pecan Pie with Maple Whipped Cream
Level: Easy
Total: 7 hr 15 min (includes cooling and chilling times)
Active: 35 min
Yield: 8 to 10 servings
Ingredients
Homemade All-Butter Pie Crust:
1 1/2 cups all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon fine sea salt
12 tablespoons (1 1/2 sticks) cold salted butter, cubed
Brown Butter Pecan Filling:
8 tablespoons (1 stick) salted butter
3/4 cup packed dark brown sugar
1/2 cup pure maple syrup
1/2 cup golden syrup or light corn syrup
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
3/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
3 large eggs
2 cups toasted pecan halves
Maple Whipped Cream:
1 cup heavy cream
2 tablespoons pure maple syrup
1 tablespoon confectioners’ sugar
1 teaspoon pure vanilla extract
Fine sea salt
Directions
For the homemade all-butter pie crust: Whisk together the flour, granulated sugar and salt in a medium bowl. Cut the butter into the flour mixture until pea-size pieces remain. Gradually mix in 1/4 to 1/3 cup ice water until the dough just comes together. Shape into a disc and chill for at least 1 hour.
Roll the dough into a 12-inch circle and line a 9-inch pie dish with it. Crimp the edges and chill for 20 minutes.
Preheat the oven to 450 degrees F.
Line the crust with parchment and fill with pie weights or beans. Bake for 15 minutes. Remove the weights and continue to bake until light golden, about 5 minutes more. Transfer to a wire rack and let cool.
Lower the oven temperature to 350 degrees F.
For the brown butter pecan filling: Cook the butter in a small skillet over medium heat until golden with a nutty aroma, 5 to 8 minutes. Transfer to a small bowl and let cool for 10 minutes.
Whisk together the brown sugar, maple syrup, golden syrup, flour, vanilla, salt, cinnamon and eggs in a medium bowl. Slowly whisk in the browned butter. Fold in the pecans. Pour into the prepared crust.
Bake until the edges are set and the center has a gentle wobble, 50 to 60 minutes. Let cool completely, at least 4 hours.
For the maple whipped cream: Whip the cream, maple syrup, confectioners’ sugar, vanilla and a pinch of salt in a medium bowl until soft to medium peaks form.
Slice the pie and serve with the maple whipped cream on top.
Cook’s Note
Toasting the pecans for 8 to 10 minutes before adding them deepens their flavor. Brown the butter slowly—once it smells nutty and the milk solids are amber, remove it from the heat immediately. Don't overbake the pie. The center should still have a slight wobble; it will continue to set as it cools. Let cool completely before slicing for clean, neat slices.
This pie tastes even better the next day, making it perfect for preparing ahead. For extra flavor, sprinkle a pinch of flaky sea salt over each slice just before serving.
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