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Browned Butter Pecan Pie

Looking for a delicious dessert made using Pillsbury® refrigerated pie crust? Then check out this browned butter pecan pie that’s baked to perfect golden brown hue.

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 (7) 4 Reviews
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  • Prep Time 30 min
  • Total Time 5 hr 25 min
  • Servings 8

Ingredients

1/2
cup butter (do not use margarine)
1
cup sugar
1
cup light corn syrup
1
teaspoon vanilla bean paste or vanilla
1/4
teaspoon salt
4
eggs, beaten
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1 1/4
cups pecan halves

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 In 2-quart saucepan, melt butter over medium heat, stirring frequently. Cook 2 to 5 minutes, stirring often, until butter stops foaming and browned bits form at bottom of pan. Stir in sugar and corn syrup. Cook over low heat 15 to 18 minutes, stirring frequently, until sugar is dissolved. Cool 1 hour. Add vanilla bean paste, salt and eggs; beat with wire whisk until well blended.
  • 2 Heat oven to 325°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Pour filling into crust-lined plate. Arrange pecan halves in concentric circles on top of filling. With fork, gently press pecans into filling to glaze, keeping pecans in circular pattern.
  • 3 Bake 50 to 55 minutes or until filling is set and crust is golden brown. Cover crust edge with strips of foil after 40 minutes to prevent excessive browning. Cool completely on cooling rack, 3 to 4 hours, before slicing.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
588
,
% Daily Value
Total Fat
32g
32%
(Saturated Fat
12g,
12%
),
Sodium
327mg
327%;
Total Carbohydrate
74g
74%
(Dietary Fiber
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 4 Other Carbohydrate; 5 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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