I know that I gave you a Butterscotch Pie for the day before Pi day, but I cannot resist throwing another one at you. Can I tempt you with browned butter? Who can resist? Certainly none of my family did. Again, like the last pie, the flavors get better with time. 12-24 hours is the optimal waiting time to get the best taste. I will understand, though, if you cannot bring yourself to wait.This pie will forever remind me of my mother. It is her favorite pie. At Thanksgiving, while the rest of the family gnaws on apple and pumpkin pies, my mom sits with a slice of pecan pie. My dad doesn’t like nuts in any baked good, so she doesn’t make it any other time of the year. Lest you think she eats the whole thing herself, don’t worry. After the apple and pumpkin pies are gone, everyone but Dad moves on to the pecan pie. She usually only gets one or two pieces after all.
- ½ cup butter
- 1 cup maple syrup
- 1 cup sugar
- 3 eggs, beaten
- 1 tsp lemon juice
- 1 tsp vanilla
- ⅛ tsp salt
- 1 cup chopped pecans
- unbaked pie shell
- Brown the butter in a saucepan.
- Let it cool.
- In a bowl, combine maple syrup and sugar.
- Add eggs until smooth.
- Add lemon juice, vanilla, salt and pecans.
- Stir in the cooled butter, making sure to get any brown bits in the bottom of the pan.
- Pour into an unbaked pie shell.
- Bake 10 minutes at 425 degrees then turn down the heat to 350 degrees and bake 40 more minutes.
I am sharing this over on Crazy for Crust’s Pi Day Celebration
and the Weekend Potluck