Louisiana Browned Butter Pecan Pie Recipes

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.

BROWN BUTTER PECAN PIE

Steps:

• Make the crust: Melt the butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored), about 4 minutes (do not burn.) Pour the butter into a small bowl and freeze until firm, about 15 minutes. Butter a 9-inch (not deep dish) pie pan lightly with butter. Combine the flour, sugar and salt in the bowl of the food processor. Cut the frozen butter into quarters and add it to the flour mixture; process until mixture resembles moist sand. Add the water and process just until moist clump form. Using fingertips, press the dough evenly onto bottom and up sides of prepared pan. Crimp the edges decoratively if desired. Make the Filling: Melt Butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored), about 4 minutes (do not burn.) Remove from heat and let stand until cooled but not set, about 10 minutes. Position the rack in the bottom third of the oven and preheat to 375°F. Whisk the eggs, brown sugar, and salt until well blended in a medium bowl. Stir in both syrups, cream and browned butter. Mix in the pecans. Pour the mixture into an unbaked piecrust. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely. (Pie can be made 1 day ahead. Cover loosely and store at cool room temperature.)

LOUISIANA PECAN PIE

Steps:

• Set oven to 350 degrees.
• Put pecans inside of the pie shell, put on sheet pan and set aside.
• Beat eggs well.
• Mix the salt, butter, corn syrup, brown sugar, and vanilla extract well. Add this to the egg mixture.
• Pour this entire mixture over top of the pecans in the pie shell.
• Bake for about 45 minutes at 350 degrees.

LOUISIANA BROWNED-BUTTER PECAN PIE

Steps:

• 1. Make or buy your favorite pie shell. 2. Using a shiny pan (so you can see what's happening in the pan), melt the butter over medium to medium-high heat. Stir with wooden spoon and keep a close eye on it. Once it starts to brown it goes quickly, the trick is to catch it at a golden brown, before the little solids get too dark and burn. Typically it takes 2-4 minutes. Once browned, remove from heat immediately and pour into a bowl to cool. 3. Preheat oven to 400 degrees. 4. Combine, eggs, brown sugar, corn syrup, honey, vanilla and cinnamon in a large bowl. Whisk well to blend. Add the browned butter, whisk again until evenly combined. Add the pecans, stir. Pour the filling into the pie shell, use a fork to evenly distribute pecans. 5. Place pie on center rack of oven and bake for 10 minutes at 400. Reduce oven to 350 degrees, bake for 10 more minutes. Slowly slide rack out and put foil around the edges of piecrust so it doesn't burn, then rotate pie 180 degrees so it cooks evenly. Bake for another 15 to 20 minutes. When done the pie will have puffed slightly and developed cracks around the perimeter. Remove and cool on wire rack.

LOUISIANA ROASTED PECAN PIE

Steps:

• Dry roast the 1/2 cup of pecan pieces in a 300 degree F oven until dark; keep an eye on them so they don't burn, though. I start checking after 5 minutes and check frequently after that. When they're dark, transfer pecan pieces to a cutting board or plate and crush a little until they're in very small pieces. Set aside.
• Preheat oven to 350 degrees F.
• Beat eggs in a large bowl until frothy. Add sugar, brown sugar, corn syrup, butter, vanilla extract, bourbon (if using), salt and reserved roasted pecan pieces. Combine thoroughly then stir in the 1 cup of unroasted pecan halves.
• Pour mixture into an unbaked prepared pie shell, place pan on a baking sheet and bake at 350 degrees F for about 40 minutes.
• Reduce oven heat to 325 degrees F and bake until filling is browned on top and crust is lightly browned; start checking after about 30 minutes in the oven.
• Remove from oven and allow to cool thoroughly before serving.

LA LOUISIANA PECAN PIE

Steps:

• Completely pave shell with nutmeats, crowding them in. Chill the shell for at least a half hour. Preheat the oven to 400 degrees.
• Combine the sugar, syrup and butter in a heavy saucepan. Whisk over low heat just until the butter is melted and ingredients blended. Remove from heat.
• Beat the eggs with the salt until completely mixed. Beat in lukewarm syrup mixture, then the vanilla and rum.
• Brush the rim of the shell with cream. Pour in filling mixture. (Pecans will start floating.)
• Cover the edges of the shell with aluminum foil. Set the pie on lower rack and bake 40 minutes. Cover center with another sheet of foil if it starts to brown too rapidly.
• Remove foil from the edges and continue to bake 10 to 15 minutes, or until the crust is golden and the filling puffed up. Cool on a wire rack for at least 20 minutes and serve pie warm or at room temperature.