An extra-nutty pecan pie recipe for a perfect Thanksgiving finish

Brown Butter Pecan Bread

Working hours:40 minutes

total time:Time 1 hour, 30 minutes, plus cooling time

Functions:8 to 10

Working hours:40 minutes

total time:Time 1 hour, 30 minutes, plus cooling time

Functions:8 to 10


Brown butter makes a great pecan snack, which is packed with pecans. More interesting, not interesting. Blend your pecans for the best flavor. If you like a cake with a deep layer of sugar under the seeds, use less seeds.

To save time, feel free to use store-bought breadcrumbs. Serve this pecan pie as is, or top it with a dollop of Pumpkin Mousse to get both pecan and pumpkin flavor in one dessert.

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  • All-purpose flour, for baking
  • 1 recipe All-Butter Pie Crust
  • 4 tablespoons (62 grams) unsalted butter
  • 1 cup (220 grams) packed light brown sugar
  • Add 1/2 cup (150 grams) corn syrup
  • 1 tablespoon all-purpose flour
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon fine salt
  • 3 beds, cold
  • 2 cups (227 grams) toasted pecan pieces
  • Pumpkin Mousse or whipped creamfor serving

Use the dough to work the surface with a rolling pin. Roll out the dough to about 1/4-inch thickness, about 12 inches wide, turning it every minute as you work to prevent it from sticking. To transfer the dough to a 9-inch pan, gently roll it around the pin, and spread it on the bottom and sides of the pan.

Using scissors, trim each piece of dough, leaving about 1/2-inch around the outside of the baking dish. Tuck the overhang under, gently letting it fall to the edge of the pie plate and crimp as desired. Prick the bottom of the crust with a fork, cover with plastic or beeswax wrap, and refrigerate for at least 30 minutes to overnight.

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Place a rack in the center of the oven and heat to 375 degrees.

In a large saucepan over high heat, melt the butter. Continue cooking, turning the pan occasionally, until golden brown, about 2 minutes. Transfer to a medium bowl. Add sugar, syrup, flour, vanilla and salt. Mix the eggs, beat each one in the mixture before adding the other, then add the pecans and start. Remove the cover from the prepared string, pour in the filling and bake until puffy and brown, 45 to 50 minutes.

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Transfer to a wire rack and let cool completely, at least 4 hours, before serving. Top with pumpkin mousse or whipped cream.

Per serving (1 slice without topping), based on 10

Calories: 478; Total fat: 32 g; Saturated fat: 11 g; Cholesterol: 93 mg; Sodium: 209 mg; Carbohydrates: 47 g; Nutritional value: 3 g; Sugar: 24 g; Protein: 6 g

This review is an estimate based on the materials available in this preparation. It should not replace the advice of a nutritionist or nutritionist.

By the author of the work G. Daniela Galarza.

Debi Suchman tested on Ann Maloney; email questions to [email protected].

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