Burntbutterpecanpie Recipes

BROWN BUTTER PECAN PIE

Steps:

• Preheat the oven to 400 degrees F.
• For the crust: Whisk together the flour, sugar and salt in a large bowl. Remove the butter from the freezer and work it into the dough by hand, working quickly to keep the butter as cold as possible. (Cold butter flakes are the secret to a flaky crust.) Be sure to leave pea-size butter flecks visible. Slowly pour the ice water into flour mixture. Using your hands, mix until a dough starts to form. Be careful not to overmix. It should appear shaggy but cohesive.
• Lightly dust a clean work surface with flour. Using a rolling pin, roll the dough out into a 1/4-inch-thick circle, 12 inches in diameter. Transfer the dough round to a 9-inch pie dish. Press the dough down into the dish. Tuck any overhanging dough back under the rim, using your hands to create a thick outer edge. Use a fork to crimp the edges or your hands to pinch for a more professional look. Place in the freezer to chill for 15 minutes.
• Remove from the freezer. Using a toothpick or a fork, poke holes in the bottom of the crust. Line the crust with parchment paper and fill the raw pie shell with pie weights or dried beans. Blind bake for 15 to 20 minutes until it begins to lightly brown. Remove from the oven and remove the parchment and pie weights.
• Beat the egg and 1 tablespoon water in a small bowl. Brush the edges of the crust with the egg wash. Return to the oven and bake until light golden, about 10 minutes. Remove and let cool completely before filling. Lower the oven temperature to 350 degrees F.
• For the filling: Melt the butter in a small saucepan over medium heat. Slowly cook the butter, letting it bubble and swirling the pan occasionally, until it browns, about 5 minutes. Remove from the heat and allow to cool.
• Whisk together the brown sugar, corn syrup, molasses, bourbon and vanilla in a large bowl. Whisk in the eggs. Fold in the pecans and salt. Once combined, stir in the brown butter. Pour the filling into the crust.
• Bake until the pie is golden brown, the filling is set and the internal temperature measures 200 degrees F, 40 to 45 minutes. (Check the pie after 30 minutes and tent the crust with foil if it is browning too quickly.) There should be a slight wiggle to the center of the pie. Cool completely on a wire rack.
• For the whipped cream: Add the heavy cream to a large chilled bowl. Using an electric hand mixer fitted with the whisk attachment, whip on medium speed until soft, cloud-like peaks form. Turn the mixer speed to low and add the confectioners' sugar and salt. Gently fold in the bourbon.
• Slice the pie into 8 equal pieces and top each slice with bourbon whipped cream.

BROWNED BUTTER PECAN PIE

Steps:

• In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
• Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
• Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.

PEANUT BUTTER PIE II

Steps:

• Beat peanut butter, vanilla, salt, and melted butter in a medium size bowl until well blended.
• In a large bowl, beat together eggs, corn syrup, and sugar. Stir in the peanut butter mixture until thoroughly combined.
• Pour filling into unbaked Basic Flaky Pie Crust and bake 10 minutes at 450 degrees F (230 degrees C). Reduce the heat to 325 degrees F (165 degrees C), and continue to bake an additional 35 minutes. Cool.
• To Make Caramel Cream: Whip together the cream and the dark brown sugar until stiff peaks form. Chill. Serve with pie.

BROWN-BUTTER BOURBON PECAN PIE

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.
• Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).
• In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.
• Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack; bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.

BURNT BUTTER PECAN PIE

Steps:

• brown butter in saucepan until it is a golden brown -- do not burn.let cool.
• in seperate bowl, add ingredients in order listed -- stir.
• blend in browned butter well.
• pour into unbaked pie shell and bake at 425* for 10 minutes.then lower heat to 325* for 40 minutes.

BROWNED BUTTER PECAN PIE

Steps:

• 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.

BUTTER-PECAN PIE

Steps:

• In a food processor, finely grind 1/2 cup pecans with the sugar. Add flour and butter; process until moist clumps form. With wet fingers, press crust evenly into bottom and up sides of a 9-inch pie plate. Freeze until firm, about 20 minutes. Preheat oven to 375 degrees.
• With a fork, prick bottom of crust all over. Bake until golden, 20 to 25 minutes (if crust puffs up, gently press down with the back of a spoon). Let cool completely.
• Spread ice cream evenly in cooled crust. Chop remaining 1/2 cup pecans; sprinkle on top. Freeze, covered loosely with plastic wrap, until firm, at least 6 hours and up to overnight.

PEANUT BUTTER CHIP PECAN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C.)
• In a large bowl, combine flour and sugar. Blend in melted butter, eggs and vanilla. Stir in peanut butter chips and chopped pecans. Pour filling into pie shell.
• Bake in the preheated oven for 30 to 40 minutes, or until golden brown.