Page 73 - Indulgence

Browned Butter Pecan Pie

featuring my Nanny’s “Never Fail Pie Crust”

Consider pairing with a sweet white wine made from the Muscat grape

or a semi-sweet Sparkling wine. Thanks, Marilyn North.

1/2 cup (1 stick) butter
3/4 cup light corn syrup
1/4 cup honey
1 cup sugar
3 large eggs
1 teaspoon vanilla
1/8 teaspoon salt
1 cup chopped pecans
9 inch pie shell, unbaked (Nanny’s “Never Fail Pie Crust” Recipe is below)
Real whipped cream

Preheat oven to 425 degrees F.

Over low to medium low heat, cook butter in a saucepan, watching closely
but not stirring, until golden brown, about 5-8 minutes. Do not burn.

Remove from heat and set aside.

In food processor, blend corn syrup, honey, sugar, eggs, vanilla, and salt
until smooth. Add browned butter; blend again. Add pecans and process
with just a few quick on-off pulses.

Pour mixture into pie shell.

Bake at 425 degrees F. for 10 minutes; lower heat to 325 degrees F.; bake
another 40 minutes.
NOTE: Center of pie will still seem a bit liquid when removed from oven; it sets up further as it
cools.
Let cool completely; serve with a generous puff of real whipped cream.

Nanny’s “Never Fail Pie Crust” Recipe for one 9” pie crust
1 cup flour
1/3 cup Crisco (solid)
Pinch of salt
Mix together with a fork until the Crisco is blended with the flour.
Add 1/4 cup cold water. Mix together until it forms a ball
Roll out onto a lightly floured surface
Place in pie pan, crimp edges
Bake at 350 degrees F. until desired brownness.