Brown butter-maple pecan pie
There's nothing better than a warm slice of pecan pie after a huge meal on thanksgiving day (or week). This pie is always a crowd favorite every year around thanksgiving time. I'm the designated pie maker every year since everyone in my family knows i'm an avid baker. I make tonsssssss of pecan pies every year using the same recipe but this year I decided to switch it up! The older I get, the more I want to eat all natural and nutrient rich foods and for that reason I don't want corn syrup in my pecan pie anymore, sorry mom.
The traditional pecan pie recipe you see everywhere has corn syrup in it and I just think it tastes artificial. So this year I'm substituting it with maple syrup. I recently went to Catskills (upstate NY) and got the most amazing, locally sourced maple syrup on the side of the road and it inspired me to make this recipe. We are also going to be using brown butter which gives the pie this rich caramel flavor that won't leave you missing that corn syrup.
Use the pie crust recipe on the website for the perfect homemade pecan pie this thanksgiving!
1 stick of unsalted butter
1 cup light brown sugar
1 egg yolk
3 large eggs
½ tsp. Salt
1 tsp. Vanilla extract
½ cup of good quality maple syrup
1 cup chopped pecans
**Use the pie crust recipe on the site to make your crust**
Preheat the oven to 400F.
In a medium saucepan (Choose a pan with a stainless steel or light colored bottom so that you can see the color of your butter while it cooks) add your stick of butter. Over medium-high heat melt your butter, once it starts bubbling, keep stirring with a wooden spoon and cooking for 6-8 min. more. Very important that you stir it constantly so that it doesn't get clumpy on you. You’ll start to see the butter turning a beautiful rich brown color and the house will start to smell amazing, kinda like caramel. Once done, take off the heat and let cool for 10-15 min.
In another bowl, combine your brown sugar, egg yolk, beaten eggs, salt & vanilla. Whisk until all ingredients come together.
Now that the brown butter has cooled, slowly mix in your maple syrup while whisking until it’s all mixed together. Pour this butter-maple syrup mixture into your sugar mixture getting every last drop from the buttery mix with a spatula. Stir this until nice and smooth.
Place your par-baked pie crust (look for pie crust recipe on site) on a baking sheet and fill the bottom of it with your chopped pecans evenly spread out. Now pour in your filling making sure you get everything in your bowl with the spatula.
Bake for 10min. At 400F uncovered.
After ten min. Reduce the heat to 350F and tent your pie with aluminum foil and bake for another 40-45 min. You’ll notice the center of the pie will puff up and it'll look all gooey and goooey. Take out of the oven and let cool for at least 45min. Resist the urge. Serve warm.