Sweet Pecan Pie with Brown Butter and Streusel Topping
This pecan pie features brown butter that adds a nutty depth to the classic filling, studded with toffee bits for extra sweetness and texture. The streusel topping creates a delightful contrast to the smooth custard-like filling, making each bite a perfect balance of crunchy and creamy. The brown butter technique transforms the ordinary into something special, while the combination of granulated and brown sugars provides complex sweetness. Perfect for holiday gatherings or special occasions when you want to impress guests with a twist on the traditional favorite.
Ingredients
- 1 pre-made pie crust
- 1 stick unsalted butter
- 3 large eggs
- ¼ cup granulated sugar
- 1 cup brown sugar, packed
- ½ cup corn syrup
- 1 tbsp milk
- 1 ½ tsp vanilla extract
- ½ tsp salt
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp all-purpose flour
- ½ cup toffee bitschocolate chips1:1
different flavor but similar texture
- 2 cup pecans, finely chopped
- ½ cup all-purpose flour
- ¼ cup brown sugar, packed
- ¼ cup unsalted butter, cold
Instructions
- 1
Preheat oven to 400°F and place empty baking sheet on center rack
- 2
Place pie crust in pie pan and chill in refrigerator
- 3
Melt butter in small saucepan over medium heat until golden brown and nutty
- 4
Beat eggs in stand mixer until light and airy
- 5
Gradually add granulated sugar, brown sugar, and corn syrup
- 6
Stir in cooled brown butter, then add milk, vanilla, salt, lemon juice, and flour
- 7
Fold in chopped pecans and toffee bits
- 8
Pour filling into chilled pie crust
- 9
Place pie on preheated baking sheet and lower oven to 350°F
- 10
Bake for 30 minutes
- 11
Mix flour and brown sugar for streusel, cut in cold butter until mixture resembles coarse crumbs
- 12
Remove pie and sprinkle streusel evenly over top
- 13
Cover pie edges with foil and bake 30-40 minutes until center is just set
- 14
Cool completely on rack before serving
Tips
Brown the butter until it smells nutty but watch carefully to prevent burning - this adds incredible depth of flavor to the filling.
Chill the pie crust while making the filling to prevent shrinkage during baking.
Make the pie a day ahead for best results as the flavors develop and the texture improves overnight.
Good to Know
Cover and refrigerate for up to 3 days
Best made 1 day ahead for optimal texture and flavor development
Serve at room temperature, optionally with whipped cream or vanilla ice cream
Common Mistakes
Don't overbake the brown butter or it will taste burnt instead of nutty
Cover pie edges with foil to prevent over-browning while center finishes cooking
Substitutions
FAQ
Can I make this pie without the streusel topping?
Yes, simply omit the streusel and bake the pie as directed. The brown butter filling is delicious on its own.
How do I know when the pie is done?
The center should be just set but still slightly wobbly when gently shaken. It will continue to set as it cools.
Can I freeze this pecan pie?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in refrigerator before serving.