Burnt Butter Pecan Pie Recipes

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BURNT BUTTER PECAN PIE



Burnt Butter Pecan Pie image

Make and share this Burnt Butter Pecan Pie recipe from Food.com.

Provided by grandma2969

Categories     Pie

Time 55m

Yield 8 slices

Number Of Ingredients 9

1/2 cup butter
1 cup light Karo syrup
1 cup sugar
3 large eggs, beaten
1/2 teaspoon lemon juice
1 teaspoon vanilla
1 dash salt
1 cup chopped pecans
9 inches unbaked pie shells

Steps:

  • brown butter in saucepan until it is a golden brown -- do not burn.let cool.
  • in seperate bowl, add ingredients in order listed -- stir.
  • blend in browned butter well.
  • pour into unbaked pie shell and bake at 425* for 10 minutes.then lower heat to 325* for 40 minutes.

BROWNED BUTTER PECAN PIE



Browned Butter Pecan Pie image

Make and share this Browned Butter Pecan Pie recipe from Food.com.

Provided by Luby Luby Luby

Categories     Pie

Time 1h5m

Yield 1 Pie, 12 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup light Karo syrup
1 cup sugar
3 large eggs, beaten
1/2 teaspoon lemon juice
1 teaspoon vanilla
1 dash salt
1 cup chopped pecans
1 (9 inch) unbaked pie shells

Steps:

  • Preheat oven to 425 degrees.
  • Brown butter in saucepan until golden brown.
  • Do not burn.
  • Let cool.
  • Mix all ingredients in order listed and mix well.
  • Add browned butter and blend well.
  • Pour in unbaked pie shell and bake at 425 degrees for 10 minutes.
  • Lower oven to 325 degrees and bake an additional 40 minutes.

Nutrition Facts : Calories 370.2, Fat 20.4, SaturatedFat 7, Cholesterol 66.8, Sodium 193.9, Carbohydrate 46.7, Fiber 1.4, Sugar 24.7, Protein 3.4

BURNT-SUGAR PECAN PUMPKIN PIE



Burnt-Sugar Pecan Pumpkin Pie image

Categories     Rum     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 pie

Number Of Ingredients 11

1 recipe pâte brisée
1/3 cup sugar
1 cup light corn syrup
2 tablespoons dark rum
2 tablespoons unsalted butter, cut into bits
3 large eggs
1 teaspoon vanilla
2/3 cup fresh pumpkin puree or canned pumpkin puree
1 teaspoon ground ginger
1 cup pecan halves
sweetened whipped cream as an accompaniment

Steps:

  • Roll out the dough 1/8 inch thick on a lightly floured surface and fit it into a 9-inch (1-quart) pie tin. Crimp the edge of the dough decoratively and chill the shell for 30 minutes.
  • In a heavy saucepan cook the sugar over low heat, undisturbed, until it is melted, cook it over moderately low heat, swirling the pan occasionally, until it is a deep caramel color, and stir in the corn syrup, stirring the mixture until it is combined well. Add the rum and the butter and cook the mixture for 1 minute. Remove the pan from the heat and let the mixture cool until it stops bubbling.
  • In a bowl whisk together the eggs, the vanilla, and a pinch of salt and add the syrup mixture in a stream, whisking. In another bowl whisk together the pumpkin purée and the ginger and whisk in 1 1/4 cups of the egg mixture. Pour the pumpkin mixture into the prepared shell, arrange the pecan halves decoratively on the mixture, and spoon the remaining egg mixture over the pecans. (The pecans will float to the top.) Bake the pie in the middle of a preheated 350°F. oven for 45 to 50 minutes, until the filling is set and the crust is pale golden, let it cook, and serve it warm or at room temperature with the whipped cream.

THE BEST PECAN PIE



The Best Pecan Pie image

Pecan pie is a Thanksgiving tradition in my household, and I was on a quest to create the ultimate version-the best pecan pie recipe. I think this might be it! -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

Dough for single-crust pie
1/2 cup butter
2-1/2 cups coarsely chopped pecans
3/4 cup packed brown sugar
3/4 cup maple syrup
1/2 teaspoon salt
3 large eggs, beaten
2 tablespoons whiskey or bourbon, optional
2 teaspoons vanilla extract
Optional: Whipped cream and ground cinnamon

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a Dutch oven or large saucepan, melt butter over medium heat. Add pecans; cook, stirring constantly, until very fragrant and pecans start to brown, 4-5 minutes. Remove pecans with a slotted spoon, reserving butter in pan. Stir in brown sugar, maple syrup, and salt; bring to a boil. Reduce heat; simmer 2 minutes. Remove from the heat. In a bowl, whisk a small amount of the hot mixture into eggs; return all to the pan, whisking constantly. Stir whiskey, optional, and vanilla into brown sugar mixture; stir in pecans. Pour into crust. , Bake until a knife inserted in the center comes out clean, 55-60 minutes. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, top with whipped cream and cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 695 calories, Fat 49g fat (17g saturated fat), Cholesterol 130mg cholesterol, Sodium 430mg sodium, Carbohydrate 60g carbohydrate (40g sugars, Fiber 4g fiber), Protein 8g protein.

BUTTER PECAN PIE



Butter Pecan Pie image

From Duncan Hines: "This pie is silky and sweet. And the pecans are so crunchy and buttery. It's bound to become one of your favorites in your recipe box."

Provided by Pinay0618

Categories     Pie

Time 4h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 cup coarsely chopped pecans
1/4 cup butter or 1/4 cup margarine
1 (12 ounce) container duncan hines creamy home-style buttercream frosting
1 (8 ounce) package cream cheese
1 cup frozen non-dairy topping, thawed
pecan halves
1 (9 inch) prepared graham cracker pie crust

Steps:

  • Place pecans and butter in 10-inch skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heat-proof large bowl.
  • Add frosting and cream cheese. Stir until thoroughly blended. Fold in whipped topping.
  • Pour into prepared crust. Garnish with pecan halves, if desired. Refrigerate for 4 hours or until firm.

Nutrition Facts : Calories 421.4, Fat 35.3, SaturatedFat 14.3, Cholesterol 46.4, Sodium 297.9, Carbohydrate 24.3, Fiber 1.8, Sugar 14.2, Protein 4.8

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