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Browned-Butter Pecan Pie with 5 Tips for Preventing the Crust from Sticking

As you may have guessed, the secret ingredient in this Browned-Butter Pecan Pie is browned butter. This recipe has converted many pecan-pie-haters. Drizzle some chocolate over the top, and you’ve got a winner.

Do you ever have problems with your pecan pie sticking to the pie plate? Me, too. It can stick so bad that you think it will take a chisel to get it out.

two pieces of Browned Butter Pecan PIe

RECIPE INSPIRATION

Since this recipe was originally published in 2009, I went back to the drawing board. After borrowing some techniques from America’s Test Kitchen Family Baking Book, I tested and retested. Think I’ve got it!!

If you’re like me, pecan pie is a once-a-year treat. So it better be fabulous. This recipe deserves the honors.

I promise you. This is the lightest, most delicate pecan pie I have ever eaten in my entire life. If you have any leftovers, please call me and I’ll come to take them off your hands.

The secret is the browned butter.

It contributes a nutty, buttery, toffee-like flavor without taking over the show. It’s the magic ingredient in this pie! Add chocolate drizzles on top to dress it up, but that’s optional.

Uncut baked pecan pie with chocolate drizzle
With chocolate drizzle
uncut browned-butter pecan pie without chocolate drizzle
Without chocolate drizzle

HOW TO BROWN BUTTER

The process of browning butter is simple. Knowing when the butter is brown enough without burning it is the tricky part. Don’t be afraid. I’ll hold your hand.

Please note that the amount of time this takes depends on three things:

  • How much butter you are browning
  • How high the heat is
  • The cooking vessel you use
melting butter in a pan on the stove
Slowly melt butter in a saucepan on the stove.
butter solids beginning to separate
The solids will start to separate.
browned butter in a pan
The buttery liquid will turn a golden brown and become fragrant.

You can also brown butter in the microwave. It’s incredibly easy.

5 TIPS TO KEEP PECAN PIE FROM STICKING TO THE PLATE

#1

Spray your pie plate with an oil/flour mixture like Baker’s Joy.

Do this before you place the pie crust dough into the pie dish.

spraying pie plan with baker's joy

#2

Make sure your crust is not too thin and has no cracks.

raw yogurt and butter pie crust

#3

Partially bake your pie crust before filling.

Cover well-chilled or frozen raw pie crust with two layers of aluminum foil. Press foil to fit the pie crust snugly, then fold edges over the crust to protect edges from over-browning.

raw pie shell covered with aluminum foil and filled with a chain instead of pie weights

Fill pie shell with pie weights, rice, pennies, or my personal favorite, a heavy chain (sold by the foot at hardware stores). Bake at 375 degrees F for 25-30 minutes. (The longer time is suggested for frozen crusts.)

Remove foil and let cool slightly. You want your crust to still be warm when you pour in the filling.

Kitchen Tip: To catch any buttery drips, place a cookie sheet topped with a silicone mat on the rack beneath your crust while baking. It’s much easier to throw the mat into your dishwasher than to scrub your oven after the drips burn on the bottom of your oven.

#4

Heat pie filling before pouring it into your pie crust.

Before adding the vanilla, lemon juice, and pecans, I cook the custard mixture in the microwave on HIGH for 45 seconds. You want it to reach 130 degrees F when measured with a quick-read thermometer.

#5

Fill the pie crust with filling while the crust is still warm.


As you might have figured out, this “no-leak” process requires a bit of timing.

This is my time schedule for making Browned Butter Pecan Pe:

  • Prepare pie shell. Chill well or freeze.
  • While pie shell pre-bakes, prepare the filling.
  • Pour the hot pie filling into your warm pre-baked crust.
  • BAKE!

CAN I USE A STORE-BOUGHT CRUST?

A store-bought crust is fine, or you can make your own.

I don’t recommend baking your pie in an aluminum foil pan. The cooking process tends to be uneven. If possible, place the foil pan inside of a larger glass pan. At the very least, place it onto a cookie sheet.

DO I NEED TO TOAST THE PECANS?

pecans toasted in the microwave

YES! Toasting adds additional flavor to your pie.

Throw chopped pecans onto a paper plate and microwave on HIGH for 1 minute. Stir and cook for an additional minute.

SHOULD I CHOP THE PECANS?

Chopping most of the pecans for your pie may not be as pretty, but your tasty pie will be much prettier when you go to slice it. Otherwise, cutting into unsliced pecans can squash the custard filling into a ragged mess.

My compromise is to hold out a few pecans to decorate the top of the pie. (See the pie without chocolate above.) I don’t toast them ahead of time. The oven will do that in the baking process.

ASSEMBLING A BROWN BUTTER PECAN PIE

browned butter cooling in a bowl
Brown the butter first, then stir in sugar and salt.
whisking pecan pie fillling
Whisk eggs together, then whisk into the mixture above. Stir in corn syrup.
Microwave on HIGH for 45 seconds to 1 minute until mixture comes to 130 degrees F. (Times will vary according to your microwave)
pouring filling into pie crust
Add vanilla, lemon juice, and pecans, Pour filling into the partially baked pie shell.
unbaked pecan pie ready to go in the oven
Bake at 275 degrees F for 50-60 minutes.
pecan with pie shield so the crust won't overbrown
If necessary, shield crust with a pie crust protector or strips of aluminum foil.

THE CHOCOLATE DRIZZLE

Browned Butter Pecan Pie -- How to practice drizzling chocolate with a plastic bag
I like to experiment on a paper plate before I start drizzling over the pie to make sure the size of the hole in my “decorating bag” is right.
  1. Place chocolate into a small plastic zippered bag.
  2. Microwave on HIGH for 1 minute, 15 seconds or until melted.
  3. Mash to make sure there are no unmelted lumps that might clog the small hole in step 5.
  4. Snip a small hole in one corner of the bag.
  5. Squeeze chocolate out of the hole to decorate. Go back and forth one way. Then turn the pie 90 degrees and go back and forth again.

WOULD YOU PREFER ONLY HALF OF A RECIPE?

Try this recipe for Browned-Butter Pecan Mini-Tarts. These are just as delicious but easier to serve and eat. Really nice for holidays and those people who “want one of everything.”

OR

Use a 7-inch pie plate and cut this recipe in half.


HELPFUL POSTS FOR PIE-BAKING


Pin the picture below to save for later.

Pinterest Image for Brown-Butter Pecan PIe



Did you try this recipe and enjoy it? Consider helping other readers (and me) by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required.

If you have a question or tip to share, please leave it in the regular comments after the recipe so I can answer back. Or, email me privately: paula at saladinajar.com.

Thank you for visiting!
Paula

one slice of browned butter pecan pie

Brown-Butter Pecan Pie

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Pecan pie containing browned butter--the secret ingredient in this holiday pie.

Ingredients

  • 1 9-inch partially-baked pie shell
  • 6 tablespoons unsalted butter
  • 3/4 cup sugar
  • Dash of salt
  • 3 large eggs, well-beaten
  • 3/4 cup light corn syrup
  • 1/2 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1-1/4 cup pecans, coarsely chopped and toasted

Instructions

Pre-bake Pie Crust

  1. Cover well-chilled or frozen pie crust with two layers of aluminum foil. Press foil to fit the pie crust snugly, then fold edges over the crust to protect it.
  2. Fill pie shell with pie weights, rice, pennies, or my personal favorite, a heavy chain (sold by the foot at hardware stores).
  3. Bake at 375 degrees F for 25-30 minutes. (The longer time is for a frozen crust.)
  4. Remove foil and let cool slightly. You want your crust to still be warm when you pour in the filling.

Browning the Butter

  1. Heat butter in a small saucepan or skillet over low heat. It will take several minutes. (Please don't substitute margarine for this delicate operation.) When the solids start to brown, it happens quickly. Be alert. It will smell indescribably fragrant and be a light caramel color when ready. Remove from heat and allow to cool. Browning butter can also be done in the microwave.

Filling

  1. In a separate microwave-safe bowl, combine browned butter, sugar, and salt.
  2. Whisk thoroughly beaten eggs and corn syrup into butter mixture.
  3. Place filling in the microwave for 45 seconds on HIGH. The temperature should read 130 degrees F on a quick-read thermometer.
  4. Add in lemon juice and vanilla. Stir in coarsely chopped and toasted nuts.
  5. Pour into partially baked pie shell. Bake at 275 degrees F for 55-60 minutes. When done, the filling may be somewhat softer in the middle, but it should not be jiggly.
  6. Allow the pie to cool before slicing so the filling will set properly.
  7. Apply chocolate drizzle while the pie is still warm.
  8. Pecan pie should be refrigerated after cooling for two to three hours.

Decorating with Chocolate (optional):

  1. Place 1/4 cup semi-sweet or bittersweet chocolate chips into a small zippered plastic bag. Microwave on HIGH for 1 minute, 15 seconds or until melted. Snip off the tiniest corner of the bag. Squeeze chocolate out of the hole over the pie in the design of your choice. If you want to squirt the leftover chocolate in your mouth, go ahead. It's our secret.
Nutrition Information:
Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 471Total Fat: 25gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 100mgSodium: 106mgCarbohydrates: 63gFiber: 2gSugar: 55gProtein: 5g

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KK

Tuesday 1st of January 2013

This pie made a pecan pie hater convert! Thanks for the recipe - loved it!

Tasha

Saturday 24th of November 2012

OMG this was sooooooooo good. I am now in love with browned butter. It adds such a nice flavor to pecan pie. I was worried about it not setting properly or that it would be runny. I made it this Thanksgiving and It came out perfect. The flavor is so nice. Thank you for sharing this. I look forward to trying more of your recipes.

Paula

Sunday 25th of November 2012

Hi Tasha, So glad you liked it. I used my mini-tart crust recipe this year instead of a regular pie crust and it was fabulous too!

Karen

Monday 5th of November 2012

Hi, I made this yummy pie today. Had a slice for dinner while it was still warm... Fantastic! Thank you for sharing this great recipe.

Natasha

Wednesday 28th of December 2011

Well I did make this for dessert at Christmas and it was absolutely delicious (my family loved it). Thank you so much for this beautiful recipe. All the amounts and instructions were spot on.

Natasha

Wednesday 21st of December 2011

I know it's not traditional, but I'm making this for Christmas. Can't wait to see how it turns out :)