Brown Butter Pecan Pie with Streusel

Brown Butter Pecan Pie with Streusel: A Decadent Twist on a Classic

If you’re a pecan pie lover, this Brown Butter Pecan Pie with Streusel topping will quickly become a favorite. The nutty richness of browned butter, a sprinkle of toffee bits, and a crumbly streusel topping make this pie an indulgent twist on a classic. Perfect for holiday gatherings or a cozy night in, this pie combines all the best flavors and textures for a show-stopping dessert. Here’s how to make this unforgettable pie from scratch!

Recipe: Brown Butter Pecan Pie with Streusel

Ingredients

For the Crust:

• 2 cups all-purpose flour, spooned and leveled
• 1 ½ tablespoons sugar
• 1 teaspoon salt
• ½ cup butter (1 stick), chopped
• 6 tablespoons butter-flavored Crisco
• ½ egg
• ¼ cup ice water

For the Filling:

• ½ cup butter (1 stick)
• 3 large eggs
• ¼ cup granulated sugar
• 1 cup brown sugar, packed
• ½ cup corn syrup
• 1 tablespoon milk
• 1 ½ teaspoons vanilla extract
• ½ teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 tablespoon flour
• ½ cup toffee bits
• 2 cups pecans, chopped (toasted if preferred)

For the Streusel:

• ½ cup flour
• ¼ cup brown sugar, packed
• ¼ cup cold butter (half stick)

Instructions

Step 1: Prepare the Crust

1. Make Ice Water: Prepare a small bowl of ice water and set it aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
3. Cut in the Fats: Using a pastry cutter or fork, cut in the butter and Crisco until the mixture resembles coarse crumbs with pea-sized butter pieces.
4. Add Liquid: Beat one egg in a small bowl, pour out half, and mix the remaining half with ¼ cup ice water. Add this mixture to the flour mixture and stir until just combined.
5. Form and Chill: Divide the dough in half, shape one half into a disc (saving the other for later). Roll the dough out on a floured surface and transfer it to a 9-inch pie pan. Fold any excess crust under, crimp the edges, and place in the fridge or freezer to chill.

Step 2: Prepare the Filling

1. Preheat Oven: Preheat your oven to 400°F (200°C) and place a baking sheet on the center rack.
2. Brown the Butter: In a saucepan over medium heat, melt the butter until it turns golden brown and has a nutty aroma, about 5 minutes. Remove from heat and allow to cool slightly.
3. Combine Filling Ingredients: In a large bowl or stand mixer, beat the eggs for about 2 minutes. Add the granulated sugar, brown sugar, and corn syrup, and beat for another minute.
4. Mix Remaining Ingredients: Stir in the browned butter, milk, vanilla, salt, lemon juice, and flour until smooth. Gently fold in the toffee bits and chopped pecans.
5. Pour into Crust: Pour the filling into the prepared pie crust and place the pie on the hot baking sheet in the oven. Reduce the oven temperature to 350°F (175°C) and bake for 30 minutes.

Step 3: Prepare the Streusel

1. Combine Ingredients: While the pie bakes, whisk together the flour and brown sugar in a medium bowl.
2. Cut in Butter: Using a pastry cutter, cut in the cold butter until the mixture resembles coarse sand. Chill the streusel until ready to use.

Step 4: Finish Baking

1. Add Streusel: After 30 minutes of baking, remove the pie from the oven and sprinkle the streusel topping evenly over the filling.
2. Protect the Crust: Cover the crust edges with a pie shield to prevent over-browning.
3. Bake Until Set: Continue baking at 350°F for another 30-37 minutes, until the center is set but still slightly jiggly.
4. Cool: Remove the pie from the oven and allow it to cool on a rack before slicing.

Tips and Serving Suggestions

• Toasting the Pecans: Toasting the pecans before adding them to the filling enhances their flavor and crunch.
• Pie Shield Hack: If you don’t have a pie shield, you can create one by folding a piece of foil around the edges of the crust to prevent over-browning.
• Serving Ideas: This pie pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Recipe Summary

• Prep Time: 30 minutes
• Cooking Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Servings: 8-10 slices
• Calories: 480 kcal per slice

This Brown Butter Pecan Pie with Streusel takes a beloved classic to new heights with layers of flavor from the nutty browned butter and crunchy, buttery streusel. Perfect for holiday gatherings or any special occasion, this pie is bound to impress with its warm, rich flavors and beautiful presentation. Enjoy every decadent bite!

Brown Butter Pecan Pie with Streusel

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• Author: Dulcia
• Total Time: 1 hour 40 minutes
• Yield: 8-10 1x

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Description

Brown Butter Pecan Pie with Streusel is an irresistible twist on a classic dessert, combining the nutty richness of pecans with the deep, caramel-like flavor of browned butter. Topped with a crunchy streusel, this pie offers a delightful contrast between the creamy filling and the buttery crumb topping. Every bite is infused with a balance of sweet and savory flavors that make this pie a memorable treat.

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Ingredients

Scale 1x2x3x

For the crust:
2 cups flour, spooned and leveled
1 ½ tablespoons sugar
1 teaspoon salt
1/2 cup butter, chopped (1 stick)
6 tablespoons butter-flavored Crisco
1/2 egg
1/4 cup ice water
For the filling:
1/2 cup butter, (1 stick)
3 large eggs
1/4 cup granulated sugar
1 cup brown sugar, packed
1/2 cup corn syrup
1 tablespoon milk
1 ½ teaspoons vanilla
1/2 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon flour
1/2 cup toffee bits
2 cups pecans, chopped (toasted if preferred)
For the streusel:
1/2 cup flour
1/4 cup brown sugar, packed
1/4 cup butter, cold (half stick)

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Instructions

For the crust:
Prepare ice water in a small bowl and set aside.
In a large bowl, whisk together the flour, sugar, and salt.
Use a pastry cutter or fork to cut in the butter and Crisco until the mixture resembles coarse crumbs with pea-sized butter pieces.
Beat one egg in a small bowl, pour out half, and mix the remaining half with 1/4 cup ice water. Add to the flour mixture and stir until just combined.
Divide the dough in half, shape one half into a disc, and save the other half for later. Roll the dough out on a floured surface, then transfer to a 9-inch pie pan. Fold any excess crust under, crimp, and place in the fridge or freezer.
For the filling:
Preheat oven to 400°F (200°C) with a baking sheet on a center rack.
In a saucepan, melt the butter over medium heat until it turns golden brown with a nutty aroma, about 5 minutes. Remove from heat and let cool slightly.
In a large bowl or stand mixer, beat the eggs for 2 minutes. Add the granulated sugar, brown sugar, and corn syrup, and beat for another minute.
Stir in the browned butter, milk, vanilla, salt, lemon juice, and flour until smooth. Fold in the toffee bits and chopped pecans.
Pour the filling into the prepared pie crust and place the pie on the hot baking sheet in the oven. Reduce the oven temperature to 350°F (175°C) and bake for 30 minutes.
For the streusel:
While the pie bakes, whisk together the flour and brown sugar in a medium bowl. Use a pastry cutter to cut in the cold butter until the mixture resembles coarse sand. Chill the streusel until ready to use.
After 30 minutes of baking, remove the pie from the oven, add the streusel topping, and cover the crust with a pie shield.
Continue baking at 350°F for another 30-37 minutes. The pie should be slightly jiggly in the center when done. Remove and cool on a rack before slicing.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes

Nutrition

• Calories: 480