Maple Brown Butter Pecan Pie

Check out this quick and easy pecan pie, a cheat’s version with a press-in crust and a filling that’s not just sweet but loaded with flavor! This Maple Brown Butter Pecan Pie is a taste sensation, with nutty brown butter and rich maple syrup balancing out the sweetness. It’s so addictive; it might even win over pecan pie skeptics!

Maple Brown Butter Pecan Pie

Maple Brown Butter Pecan Pie

Ingredients

  • Crust:
  • 1 ¼ cups all-purpose flour (about 180g)
  • ⅓ cup packed light brown sugar (around 70g)
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • 6 tablespoons soft unsalted butter (about 84g)
  • Filling:
  • ¼ cup unsalted butter, browned (around 56g)
  • 3 large eggs
  • 1 cup packed light brown sugar (about 220g)
  • ⅓ cup light corn syrup (about 80ml)
  • ¼ cup pure maple syrup (about 60ml)
  • 1 teaspoon pure vanilla extract (about 5ml)
  • 1 teaspoon white vinegar (about 5ml)
  • ¼ teaspoon salt
  • 1 teaspoon all-purpose flour (about 3g)
  • ½ cup chopped pecans (around 70g)
  • 1 cup pecan halves for topping (about 100g)

Instructions

    Preheat your oven to 350°F and lightly grease a 9-inch baking dish.
    For the crust, mix together the flour, brown sugar, salt, and baking soda until there are no lumps of brown sugar. Add the soft butter and blend it in until the mix looks like coarse crumbs. Add a teaspoon of water and blend until it forms clumps. Press this into the baking dish and bake for 15-20 minutes until golden and firm. Let it cool as you prepare the filling.
    Brown the butter by melting it in a saucepan over medium-low heat until it starts bubbling and crackling. Cook it until the color turns golden brown and there's a nutty aroma, then remove it from the heat and let it cool for 5 minutes.
    For the filling, whisk together the eggs, brown sugar, corn syrup, maple syrup, brown butter, vanilla, vinegar, salt, and flour. Stir in the chopped pecans.
    Carefully pour this filling into the baked crust, then arrange the pecan halves on top in circles. Bake for 35-45 minutes until the filling puffs and the pastry is nicely browned. It should jiggle slightly in the middle when it's ready. Let it cool completely on a wire rack before serving. Pecan pie's at its best when entirely cooled down!

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