Last night was less than stellar, despite my hubby’s best efforts! Stone crabs, some caviar, champagne… I guess it was all tasty, I couldn’t really tell with my super stuffy nose and hacking cough. 😦 I had a glass of champagne, and was done. Totally miserable. Today is actually worse, if that is possible. Sigh. New Year’s Day is one of my favorite of the whole year and I spent most of it in bed. I’m taking it as a sign that the rest of year will be great since it started so badly. Sound good?
I wanted to start 2013 off on a sweet note here at That Pink House. This is a recipe I meant to post over the Christmas holiday (we all know how that went), but I don’t think it is a holiday-exclusive dessert. I know I will definitely be making it again soon!
This Browned Butter Pecan Pie made a convert out of me. I typically don’t like pecan pies because they are either too sweet, too nutty (I know that is probably the point, but too many pecans make the pies taste too thick, more like a nut bar…), or I have too many other delicious dessert options. I never go for the pecan pie. When Thanksgiving rolled around, I was already making pumpkin pie and D’s step-mother was bringing some pumpkin cheesecake, so I wanted something with a different texture. I also wanted to try something new, so this recipe fit the bill.
I am so happy I made this. The filling is sweet, caramel-y and rich with just the right amount of pecan topping. Don’t be scared by the browning of the butter, just keep an eye on it while it is on the heat. Notes: I did not use the chocolate decoration, I used 1 cup of sugar and 1 cup of pecans.
Hope you have a sweet 2013!
Browned Butter Pecan Pie
1 8 or 9-inch unbaked pie shell
1/2 cup unsalted butter
1 cup light corn syrup
1 cup sugar (decrease to 3/4 cup for a little less sweetness)
3 large eggs, beaten
1/2 tsp. fresh lemon juice
1 tsp. vanilla
Dash of salt
1 – 1 1/2 cups pecans, coarsely chopped (plus extra whole pieces for garnish, if desired)
To brown the butter:
1. Heat butter in a small saucepan or skillet over low heat for several minutes. (When the solids start to brown, it happens quickly. Watch carefully! It will smell very fragrant and be a light caramel color when ready.)
2. Remove from heat and allow to cool.
To make the filling:
1. Preheat oven to 325 degrees.
2. In separate bowl, combine corn syrup, sugar, eggs, lemon juice and vanilla in order listed.
3. Thoroughly blend in cooled, browned butter.
4. Stir in coarsely chopped nuts.
5. Pour into unbaked pie shell bake for 55-65 minutes. (When done, filling may be softer in the middle but it should not be jiggly.)
6. Allow to cool before slicing so filling will set properly.
To decorate with chocolate (optional):
1. Place 1/4 cup semi-sweet or bittersweet chocolate chips in a small zippered plastic bag.
2. Microwave on HIGH for 1 minute, 15 seconds or until melted.
3. Snip off the tiniest corner of the bag. Squeeze chocolate out of the hole over the pie in the design of your choice.
Source: Salad in a Jar