Comments on: Browned Butter Pecan Pie

By: Natasha

Natasha — Wed, 28 Dec 2011 19:51:57 +0000

Well I did make this for dessert at Christmas and it was absolutely delicious (my family loved it). Thank you so much for this beautiful recipe. All the amounts and instructions were spot on.

By: Natasha

Natasha — Wed, 21 Dec 2011 19:49:41 +0000

I know it’s not traditional, but I’m making this for Christmas. Can’t wait to see how it turns out

By: Romaine

Romaine — Sun, 27 Dec 2009 00:23:50 +0000

Jenny, I do not generally use foil, but I occasionally use a metal piecrust shield. They are cheap and it’s way easier.

Are you baking the pie closer to the bottom of the oven?

Is your oven true to temperature? You can check with an inexpensive oven thermometer.

By: Jenny

Jenny — Sun, 27 Dec 2009 00:16:07 +0000

Do you foil wrap your crust then? I have tried everything – shields, wrapping, frozen, unfrozen, homemade – the crust gets crunchy – what am I doing wrong?

By: TWD: My Favorite Pecan Pie

TWD: My Favorite Pecan Pie — Tue, 22 Dec 2009 11:51:11 +0000

[...] Final thoughts: It’s delicious. But I prefer the buttery, straightforward flavor of my own Browned Butter Pecan Pie. [...]

By: Sis

Sis — Wed, 09 Dec 2009 15:24:39 +0000

Just made this pie, and had surprisingly good results browning the butter. (Question, explain why you would use unsalted vs. salted butter) You may have mention this hint about browning sugar on another part of your blog, so overlook this if I am repeating. For years I was a failure at browning sugar like my southern mother-in-law did it. Thought the southern black iron skillet was essential. Just in recent years I realized that the black or dark color of a skillet makes it much harder to determine when the butter is the right color. Today I used a heavy small stainless steel sauce pan, and it worked like a charm.
Now the pie itself?? Well, I set the butter aside to cool, and you guessed it, I forgot to include it in the filling. Knowing it would NOT be pecan pie without the butter, I poured the batter out of the pie shell and put in the butter and returned it to the oven. Big mess! Sure, but can’t wait to taste it when it is finished cooking. Even the raw batter tasted good. I know – I know – raw eggs, etc. :+)

By: Myra

Myra — Fri, 27 Nov 2009 16:23:22 +0000

I made this for Thanksgiving this year and although I was sure I was going to mess up the browning the butter part it turned out very nicely. The pie was a huge hit with my husband. It may have to become a TG staple in our house.

By: Jill

Jill — Wed, 25 Nov 2009 14:34:41 +0000

This really looks delicious. I’m always looking at recipes with browned butter but I haven’t tried any yet. Love the chocolate on top…that seems mandatory rather than optional!

By: Jules

Jules — Tue, 24 Nov 2009 03:28:20 +0000

This is going on my list. I need to bake this one. Have you tried the Browned Butter Brown Sugar cookies from Deb at Smitten Kitchen? To die for.

By: Nina

Nina — Mon, 23 Nov 2009 21:37:23 +0000

Wow—does that look delicious. Thank you for posting the tip from CI on the pie crust!! I saw that on CI, but had not tried it! Your photos are terrific.