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An extra nutty pecan pie recipe for a perfect Thanksgiving finish




Brown Butter Pecan Pie

Active time:40 minutes

Total time:1 hour, 30 minutes, plus cooling time

Portions:8 to 10

Active time:40 minutes

Total time:1[ads1] hour, 30 minutes, plus cooling time

Portions:8 to 10

Comment

Brown butter enhances the nuttiness of this pecan pie, which is generously packed with pecans. More impressively, it’s not too sweet. Toast pecans for the best flavor. If you prefer a pie with a deeper sugary layer under the nuts, use fewer nuts.

To save time, feel free to use a store-bought pie crust. Serve this pecan pie as is, or top it with a dollop of pumpkin mousse for both pecan and pumpkin pie flavors in one dessert.

Do you want to save this recipe? Click the bookmark icon under the serving size at the top of this page and go to Saved stories in my post.

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  • All-purpose flour, for dusting
  • 1 recipe Wholemeal butter pie crust
  • 4 tablespoons (62 grams) unsalted butter
  • 1 cup (220 grams) packed light brown sugar
  • A little 1/2 cup (150 grams) of light corn syrup
  • 1 tablespoon all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 teaspoon fine salt
  • 3 large eggs, cold
  • 2 cups (227 grams) toasted pecans
  • Pumpkin mousse or whipped creamfor serving

Lightly dust a work surface and a rolling pin with flour. Roll the dough to about 1/4-inch thickness, about 12 inches in diameter, rotating it a quarter turn each time you work to prevent it from sticking. To transfer the dough to a 9-inch pie pan, gently roll it up around the stick, then roll it out into the bottom and up the sides of the pan.

Use scissors to trim away excess dough, leaving about a 1/2-inch overhang around the outer edge of the pie plate. Tuck the overhang under, press gently to bring it flush with the edge of the pie plate and crimp as desired. Use a fork to prick the bottom of the crust, cover loosely with plastic or beeswax wrap, then refrigerate for at least 30 minutes and up to overnight.

Place a rack in the middle of the oven and preheat to 375 degrees.

Melt the butter in a medium saucepan over high heat. Continue to cook it, swirling the pan occasionally, until golden brown, approx. 2 minutes. Transfer to a medium bowl. Whisk in brown sugar, syrup, flour, vanilla and salt. Whisk in the eggs, whisking each into the mixture before adding the next, then add the pecans and stir. Remove the cover from the prepared crust, pour in the filling, and bake until puffed and deep brown, 45 to 50 minutes.

Transfer to a wire rack and leave to cool completely for at least 4 hours before serving. Top with pumpkin mousse or whipped cream.

Per portion (1 slice without topping), based on 10

Calories: 478; Total fat: 32 g; Saturated fat: 11 g; Cholesterol: 93 mg; Sodium: 209 mg; Carbohydrates: 47 g; Dietary fiber: 3 g; Sugar: 24 g; Protein: 6g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

From staff writer G. Daniela Galarza.

Tested by Debi Suchman and Ann Maloney; email questions to voraciously@washpost.com.

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