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Pecan Pie

Brown the butter, toast the pecans

A pecan pie that tastes only of sugar is a pecan pie somebody made in one pan. Aunt Loretta used three: the pecans toasted dry, the butter browned until it turned nutty, and only then the filling. Nine ingredients, six steps, fifty minutes at 350 and two hours of standing. It comes out of the oven with the center still moving as one piece, which is exactly when it should.

Serves 8 · prep 20 min · cook 55 min · rest 2 hrs

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The ingredients

  • 1 pie crust
  • 2 cups pecan halves
  • 3 eggs
  • 1 cup dark brown sugar
  • 1 cup corn syrup
  • 4 tbsp unsalted butter
  • 2 tbsp bourbon
  • 2 tsp vanilla extract
  • 1 tsp salt

How to make it

  1. Toast the pecan halves dry in a pan for five minutes, until the kitchen smells of them.
  2. Blind-bake the crust ten minutes at 400 °F so the bottom is dry before anything wet touches it.
  3. Brown the butter until it turns nutty, then let it cool off the heat.
  4. Whisk the eggs with the brown sugar, the corn syrup, the bourbon, the vanilla and the salt, without beating air into them.
  5. Stir in the browned butter, pour over the pecans arranged face up in the crust, and bake at 350 °F for fifty minutes.
  6. Take it out while the center still moves as one piece, and let it rest two hours.

What makes the difference. She browned the butter first and toasted the pecans dry. Two extra pans, and it is the only reason hers did not taste like sugar.

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