Brown Butter Pecan Pie
From ‘Around the Table’ by Shea McGee
It's not pie night without a pecan pie. This is my no-fuss recipe, made with the magic of brown butter (which to no one's surprise, is a favorite ingredient of mine). The result is a familiar but compler Aavor. making it a quintessential Southern classic with just a little bit of flair. - Shea McGee
Recipe
INGREDIENTS
- 1 round Reliably Flaky Pie Crust
(pg. 201) - 3 cups (315 grams) pecan halves
- ¾ cup (170 grams) unsalted butter
- 1 cup (312 grams) light corn syrup
- 1 cup (213 grams) firmly packed light
- brown sugar
- 1 teaspoon kosher salt
- 6 eggs, divided
- 1 tablespoon (14 grams) water
Method
- On a lightly floured work surface, roll the pie dough into a circle 12 inches in diameter. To make sure the dough is large enough, flip a 9-inch pie plate (preferably deep-dish) upside down and set it in the center of the rolled dough. The dough should extend about 1 inch beyond the edges of the pie plate.
- Transfer the dough to the pie plate, letting it naturally drape into the plate. Trim any excess dough that hangs more than 1 inch from the sides, then tuck the remaining dough underneath itself. Crimp the edges and place in the refrigerator for at least 30 minutes.
- To a large skillet over medium heat, add the pecan halves. Toast, tossing the pecans frequently, until lightly browned with a nutty aroma, 7 to 10 minutes. Remove the pecans from the skillet and let cool.
- To the same skillet add the butter. Set over medium heat and cook, stirring only occasionally, until the butter browns. It will bubble and froth and will eventually smell like toffee with streaks of golden brown emerging through the foam. This takes 6 to 7 minutes. Immediately remove the butter from the heat.
- To a large bowl add the corn syrup and brown sugar. Pour the warm butter over the top, then whisk to combine. The mixture will be smooth, homogenous, and a bit oily.
- Add the salt and 5 of the eggs, one at a time, whisking to combine between each addition. Next, finely chop about half of the toasted pecans. Add both the chopped and whole pecans to the egg mixture and stir to combine. Refrigerate until ready to use.
- Preheat the oven to 425 degrees. Remove the pie crust from the fridge, line with parchment paper, and add pie weights or dry beans, filling the crust at least halfway up the sides.
- Transfer the pie crust to the oven and blind-bake for 16 to 18 minutes, or until the edges are light brown and the bottom of the crust is set. While the crust bakes, whisk together the remaining egg and the water.
- Remove the pie weights and parchment, then brush the bottom and sides with the egg wash. Do not prick the crust. Immediately transfer the crust back to the oven without pie weights and bake 2 to 3 minutes to set the egg wash. Remove from the oven, then reduce the oven temperature to 350 degrees.
- Stir the pie filling well to recombine, then pour it into the crust. Transfer the pie back to the oven and bake for 40 minutes. Remove the pie from the oven and cover with aluminum foil, then return to the oven and continue baking for 25 to 30 minutes or until the edges are set, the center of the pie jiggles like Jell-O, and the internal temperature reads 195 to 200 degrees.
- Let the pie rest at room temperature for 2 hours to cool. Transfer the pie to the fridge and chill for at least 2 hours or until ready to serve.
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