#Recipe: Brown Butter Vanilla Pecan Pie

by Melissa on November 20, 2012

As promised, I have a recipe for you! Actually, I have one for Vanilla Bean Pumpkin Pie, Buttered Pecan Vanilla Cranberry Sauce, and Blood Orange & Dark Chocolate Chip Muffins, too.

I feel totally guilty posting dessert recipes like this on a blog where I’m all about healthy eating…

…but moderation is key!!!

Thanksgiving should be enjoyed, guilt-free, in moderation and not looked at as a “cheat day”. The word cheat automatically makes you feel guilty and feeling guilty about food should never occur if you’re practicing moderation and live a healthy lifestyle. Right?

So here…have a slice of this. ;)

#Recipe: Brown Butter Vanilla Bean Pecan Pie

#Recipe: Brown Butter Vanilla Bean Pecan Pie

Ingredients

  • 6 tbs. sweet cream, salted butter
  • 1 C. packed light brown sugar
  • 3/4 C. light corn syrup
  • 2 cups chopped, roasted pecans
  • 2 tablespoons vanilla bean paste
  • 3 eggs, lightly beaten

Instructions

  1. Preheat the oven to 350 degrees.
  2. Prepare your pie crust by placing the dish on a piece of aluminum foil large enough to be folded up over the edges of the pie crust. This will prevent the crust from being burned while the filling bakes.
  3. In medium saucepan, brown the butter by bringing it to a simmer and stirring it constantly until it becomes very light brown.
  4. Remove the butter from the heat immediately. It will continue to brown.
  5. In the same saucepan, add the brown sugar, and corn syrup. Bring this to a boil over medium heat, stirring constantly, and continue to let it simmer for roughly one (1) minute.
  6. Remove from the mixture from the heat and stir in the vanilla bean paste and pecans.
  7. Set the mixture aside to cool.
  8. Whisk in the eggs, which must be beaten, into the filling. Whisk the mixture until smooth.
  9. Pour the filling into the pie crust.
  10. Bake on the lower oven rack for about 45 minutes, or until the edges are set (turning into a bubbly caramel). The center should be less “cooked” looking.
  11. Cool on a rack. Serve slightly warm or room temperature.
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If you need a pie crust recipe, you can find one here. I may or may not use a frozen pie crust from time to time, too…

Enjoy!

{ 3 comments… read them below or add one }

Jess November 20, 2012 at 12:36 pm

Holy yum. I was going to ask you to make this FOR me and beam it over to me but it actually looks easy enough for ME to bake it…I’m totally not a baker, I love to cook but baking isn’t my strong suit, ha. This looks delish and like you said, worth the indulgence. I look at the holidays as a time to spend with family making memories while picking my battles when it comes to treats — I like to pick the one or two items on the menu that I rarely if EVER get throughout the year and I enjoy those, the rest of my plate I fill with healthy options and call it a day. No guilt, no cheating, etc. All goodness!

Off to pin this recipe now…

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jobo November 20, 2012 at 2:07 pm

holy CRAP this looks soooooo effing good. I want to dive through the screen and eat this right now!!! I love your perspective on the holidays and indulging in the important item or two, not EVERYTHING. That’s the difference, I think!!

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Tina @ Best Body Fitness November 20, 2012 at 4:22 pm

Come make this for me NOW. I used to not be a huge pecan pie fan then I had some last year and loved loved loved it. I bet yours is even better.

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