Brown Butter Pecan Pie

1 stick of butter
1 cup of light Karo syrup
1 cup of sugar
3 large eggs (beaten)
½ tsp lemon juice
1 tsp of vanilla
1 dash of salt (1/8 tsp)
1 cup chopped pecans
8-9” unbaked pie crust

Brown butter in sauce pan until golden brown. Do not let it burn and once browned, let it cool. In separate bowl add ingredient in order listed . Stir and blend in brown butter well. Pour into unbaked pie shell. Bake at 425° for 10 minutes and then lower to 325° for 40 minutes.


Pie Crust
(Makes 3-4 shells)
4 cups of sifted all-purpose flour
2 tsp of salt
1 1/3 cup of shortening (pure lard if you have it, it always works best)
2 tbsp of white distilled vinegar
Approx ¾ cup water.

Mix lightly. Roll out into a thin crust. You can make many ahead of time and freeze placing wax paper and foiled between each crust.
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