Brown Butter Pecan Crunch Pie
Ingredients:
1 (9-inch) refrigerated pie crust, fitted into a pie pan
½ cup unsalted butter
1 cup light corn syrup
1 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
1½ cups chopped pecans
¼ cup crushed toffee bits (like Heath)
Pinch of sea salt
DIrections:
Preheat the oven to 350°F.
In a small saucepan, melt butter over medium heat. Continue cooking until golden brown and fragrant, about 4–5 minutes. Let cool slightly.
In a large bowl, whisk corn syrup, brown sugar, eggs, and vanilla. Stir in browned butter.
Add pecans, toffee bits, and sea salt; stir to combine.
Pour into the crust and bake 45–50 minutes, until the center is mostly set.
Cool completely before slicing.
Notes:
Pie crust: A refrigerated 9-inch crust keeps this quick. You can use homemade if you prefer.
Butter: Brown it until golden with a nutty aroma for the best flavor.
Corn syrup: Light corn syrup gives the filling its classic texture.
Brown sugar: Adds depth and warmth. Light or dark works.
Pecans: Chopped pieces mix easily into the filling for even distribution.
Toffee bits: Heath baking bits melt and create crunchy, caramelized pockets.
Sea salt: A pinch balances the sweetness.
Before You Bake:
Do I need to prebake the pie crust?
No. This pie bakes long enough that the crust cooks fully without blind baking.
Why does the butter need to be browned?
Browning the butter adds a rich, nutty flavor that makes the pie taste deeper and more caramel-like. It takes just a few minutes and makes a big difference.
How do I know when the pie is done?
The center should look mostly set with a slight jiggle. It will finish setting as it cools.
Recipe courtesy of Life and Sprinkles.com
