Browned Butter Pecan Pie

Recipe from

Oxmoor House

Ingredients

1/2 cup butter
3/4 cup light corn syrup
1/4 cup honey
1 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large eggs, lightly beaten
1 cup chopped pecans
1 unbaked (9
Whipped cream

Preparation

Cook butter in a small saucepan over medium-low heat 6 to 8 minutes or until browned. (Do not stir.) Remove from heat, and set aside.

Combine corn syrup and next 5 ingredients; stir well with a wire whisk. Stir in browned butter and pecans. Pour mixture into pastry shell.

Bake at 425° for 10 minutes. Reduce oven temperature to 325°, and bake 40 to 45 additional minutes or until center of pie is almost set. (Cover pie with aluminum foil to prevent excessive browning after 25 minutes, if necessary.) Cool completely on a wire rack. (Pie will become firm as it cools.) Serve with whipped cream.

Note:

Crescent Dragonwagon,

Dairy Hollow House,

Christmas with Southern Living 1996,

Oxmoor House

January 1996
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