Description
Delightful brown butter pecan pie with streusel offers a rich, nutty experience from Southern kitchens. Warm spices and caramelized pecans create a memorable dessert that promises comfort and indulgence for passionate bakers.
Ingredients
Scale
- 2 cups (473 ml/16 oz) pecans, chopped
- 1 cup (220 grams/8 oz) brown sugar, packed
- 3 large eggs
- 0.5 cup (170 grams/6 oz) corn syrup
- 0.5 cup (113 grams/4 oz) butter
- 0.5 cup (110 grams/4 oz) toffee bits
- 2 cups (473 ml/16 oz) flour
- 0.25 cup (50 grams/2 oz) granulated sugar
- 1.5 tbsps (22.5 ml/0.75 oz) sugar
- 0.5 cup (113 grams/4 oz) butter, chopped
- 6 tbsps (90 ml/3 oz) butter-flavored Crisco
- 0.5 egg
- 0.25 cup (59 ml/2 oz) ice water
- 1 tsp (5 ml/0.2 oz) salt
- 1 tbsp (15 ml/0.5 oz) milk
- 1.5 tsps (7.5 ml/0.25 oz) vanilla
- 1 tbsp (15 ml/0.5 oz) fresh lemon juice
- 1 tbsp (8 grams/0.3 oz) flour
- 0.5 tsp (2.5 ml/0.1 oz) salt
- 0.5 cup (60 grams/2 oz) flour
- 0.25 cup (55 grams
Instructions
- Pastry Preparation: Whisk flour, sugar, and salt in a large bowl. Cut in butter and Crisco until mixture resembles coarse crumbs, creating a textured base for the pie crust.
- Dough Formation: Blend egg liquid with ice water, gently incorporating into flour mixture. Minimize stirring to maintain delicate texture. Divide dough, forming one disc and rolling out on floured surface.
- Crust Positioning: Carefully transfer dough to 9-inch pie dish, crimping edges meticulously. Chill in refrigerator to preserve structural integrity.
- Brown Butter Transformation: Heat butter in saucepan over medium flame, watching for golden hue and nutty aroma—approximately 5 minutes. This process develops rich, complex flavor profile.
- Filling Composition: Vigorously whip eggs, then introduce granulated and brown sugars with corn syrup. Integrate browned butter, milk, vanilla, salt, lemon juice, and flour until achieving silky consistency.
- Pecan Integration: Fold toffee fragments and pecan pieces into filling, ensuring even distribution of nutty elements.
- Baking Technique: Preheat oven to 400°F with baking sheet on center rack. Pour filling into prepared crust, reducing temperature to 350°F immediately upon placing pie.
- Streusel Crafting: Whisk flour and brown sugar, cutting in cold butter until mixture resembles sandy texture. Refrigerate until needed.
- Topping and Finishing: After initial 30-minute baking, extract pie and sprinkle with prepared streusel. Shield crust edges and continue baking 30-37 minutes until center shows subtle wobble.
- Cooling Protocol: Remove from oven and allow complete cooling on wire rack before slicing, enabling filling to set perfectly.
Notes
- Butter Browning Technique: Monitor butter carefully during browning to achieve golden color and nutty aroma without burning, which develops rich flavor complexity.
- Crust Chilling Strategy: Refrigerating or freezing pie crust before baking helps prevent shrinkage and maintains crisp, flaky texture during baking.
- Filling Consistency Check: Ensure filling has a subtle center wobble when done, indicating perfect custard-like texture without overbaking.
- Streusel Preparation Tip: Keep streusel ingredients cold and work quickly to maintain a sandy, crumbly texture that creates delightful crispy topping.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 450
- Sugar: 45 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg