Extra Pecan Brown Butter Pie

Twas the day of Thanksgiving..and oh shit you forgot to make the pie! Well maybe you just got busy. Maybe you hate pie, but know that everyone else expects to have pie. Either way this Pie has become a labor of love for Chris and I. 

Two years ago he took me for lunch on my birthday to The Pit in Durham and the lady brought us this brown butter pecan pie for dessert. Both of us looked at this sloppy mound of "pie" and thought man we both are not fans of the overly sweet southern favorite. We wanted to be nice so we each had a bite...I'm not lying when we both met eyes we fell in love again! How could we have been so wrong! We were pecan pie believers!  We spent the next year trying pecan pies and not loving them nearly as much as the first one we had..what had gone wrong?! 

Well I got I work and found a simple recipe for brown butter pecan pie on the karo syrup site. It was alright but still way to mushy and sweet for our taste so I did what I do and tweaked it into submission and made it our own. We ate a LOT of pie during the "testing" phases but we found what we think is a winner!!! 

Here is "mostly mine but still kind of his too" fast and easy brown butter pecan pie!

Ingredients 

1 store bought pie crust ( yes you can make your own but I did say fast above!)

1 cup karo light syrup

1/2 cup brown sugar

1/2 cup granulated sugar

3 eggs

1 teaspoon coarse kosher salt

2 teaspoons vanilla bean paste

1/3 cup butter melted and browned

2 cups pecan halves

1 cup coarse chopped pecans

Put your butter in a small pot on the stove. Begin to melt it and as it melts you'll see the fat solids sink to the bottom of the pot. You want those become golden and toasty but not burnt. Make sure you watch this closely because it happens pretty quick. If you have any splattering it's going to be due to the water inside the butter, it should be very limited but don't freak out. Remember we want medium to low heat on this nice and slow is going to get the results we want. Once it's frowned turn the heat off and let it cool.

While your butter is cooling Combine the karo syrup and two sugars together to create a medium-size bowl. Then add in three beaten eggs and your vanilla, and stir to combine. 

Next we're going to add in our coarse salt and pecans. stir coat everything really good so it's a big sticky mess. 

Drizzle your brown butter over your sugar and pecans mixture and fold it will get to be light and fluffy, almost golden colored. You're doing it right!

Unroll your refrigerated piecrust into your pie pan and preheat your oven to 425. I know this is hot, but it's going to make all the difference in the world.

Pour your buttery sugary Pecan magical filling into your piecrust place in your preheated oven and bake for 10 minutes at 425. make sure you set a timer or you will have burned pecan pie!

After 10 minutes reduce heat to 325 and bake 45 minutes longer. Once done baking it should just slightly jiggle in center. Remove from oven and let cool or wait about 10 minutes and serve hot! 

Hope you enjoy this co-creation we have personally perfected. Thank You for all your love and support on this culinary journey. It's pretty special to do what you love for a living and you all help make the possible! 

Happy Cooking and Happy Thanksgiving!

Xo

Renee