Thanksgiving · Thursday, November 26

Brown Butter Pecan Pie with Cane Syrup

Name: Brown Butter Pecan Pie with Cane Syrup
Prep time: 20 min
Cook time: 1 h
Total time: 4 h 20 min
Yield: 8
Cuisine: Southern
Ingredients: 1 unbaked 9-inch deep-dish pie crust; 6 tbsp unsalted butter; ¾ cup light corn syrup; ¼ cup cane syrup (or dark corn syrup); ¾ cup packed dark brown sugar; 3 large eggs; 1 tbsp bourbon or 2 tsp vanilla extract; ½ tsp kosher salt; 2 cups pecan halves, toasted

The Red Hills region between Tallahassee and Thomasville is pecan country, and by mid-November the orchards are shaking trees. I buy new-crop pecans from a roadside stand north of Monticello and toast them before they go into the pie. Browning the butter and swapping some corn syrup for cane syrup gives a toasty, less sugary pie.

Prep: 20 min
Cook: 1 hr
Cool / chill: 3 hr
Total: 4 hr 20 min
Serves: 8
Level: Easy

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A pecan pie on a white ceramic plate — Photo: Keighla Exum, Unsplash

Ingredients

Serves 8. Tick items off as you go.

1 unbaked 9-inch deep-dish pie crust
6 tbsp unsalted butter
¾ cup light corn syrup
¼ cup cane syrup (or dark corn syrup)
¾ cup packed dark brown sugar
3 large eggs
1 tbsp bourbon or 2 tsp vanilla extract
½ tsp kosher salt
2 cups pecan halves, toasted

Method

Prepare the crustHeat the oven to 350°F with a rack in the lower third. Fit the crust into the pie plate, crimp the edges and chill 15 minutes.
Brown the butterMelt the butter in a small saucepan over medium heat. Keep cooking, swirling, 4–5 minutes until it smells nutty and the solids turn golden brown. Pour into a bowl and cool 5 minutes.
Mix the fillingWhisk the corn syrup, cane syrup, brown sugar, eggs, bourbon or vanilla and salt until smooth. Slowly whisk in the brown butter, scraping in the toasty bits.
AssembleSpread the pecans in the crust and pour the filling over them.
BakeSet the pie on a rimmed baking sheet and bake 55–65 minutes, until the edges are puffed and set and the center jiggles only slightly. The center should reach 200°F. Cover the crust edge with foil after 30 minutes if needed.
Cool completelyCool on a rack at least 3 hours. Pecan pie sets as it cools — cutting it warm gives a runny slice.

Kitchen notes

Toast pecans at 350°F for 7–8 minutes, until fragrant.
Pecan pie keeps 2 days at room temperature, loosely covered, or 5 days refrigerated.
Cane syrup is sold in most Florida and Georgia grocery stores near the molasses.

Brown Butter Pecan Pie with Cane Syrup

Ingredients

Method

Kitchen notes

More to cook this season

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