The secret to Anna Olson’s pecan pie is brown butter. Its deep, nutty flavour brings out the toastiness of the pecans, while maple syrup adds richness to a filling that strikes just the right balance between sweet and nutty.

“I am quite picky when it comes to pecan pie,” Olson writes in her cookbook Baking Wisdom. “I prefer a pie that is not too sweet and has an even balance of syrupy filling and nuts – too much of one or the other and I’m thrown off balance.”

Made with her all-butter Classic Pie Dough, this is the kind of pecan pie worth making for Thanksgiving, the holidays or whenever a proper homemade pie is called for.

Why You’ll Love This Pecan Pie

Brown butter makes the difference.: Browning the butter gives the filling a rich, toasted flavour that complements the pecans.
It’s not overly sweet.: Maple syrup, brown sugar and a little lemon juice create a balanced filling.
No blind baking required.: Anna Olson’s method uses an unbaked pastry shell, making the recipe surprisingly straightforward.
It’s a make-ahead dessert.: The pie can be baked in advance and refrigerated for up to three days.

Anna Olson’s Brown Butter Pecan Pie

Anna Olson

Brown butter, maple syrup and toasted pecans come together in a rich, nutty filling with just the right balance of sweetness and crunch, all tucked into a buttery pastry crust.

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Ingredients

½ batch Classic Pie Dough See Note Below
½ cup unsalted butter
1 cup packed dark brown sugar
½ cup maple syrup
¼ cup corn syrup
¼ cup whipping cream
2 tsp lemon juice or white vinegar
1 tsp vanilla extract
½ tsp fine salt
3 large eggs
1½ cups pecan halves lightly toasted

Instructions

On a lightly floured work surface, roll out the pastry to a circle just under ¼ inch (6 mm) thick. Dust the bottom of a 9-inch (23 cm) glass pie plate with flour and line it with the pastry. Trim, tuck and crimp the edges of the pastry shell and chill for at least an hour.
Although the liquid filling suggests this recipe should be made using a partially blind-baked pie shell, an unbaked one works perfectly. The pastry still crisps up, and the filling really holds the pastry in place nicely.
Preheat the oven to 400°F (200°C)
Melt the butter in a saucepan over medium-high heat and let it cook, stirring occasionally, until the bubbling subsides and the butter itself turns a rich nutty colour, about 5 minutes. Set aside to cool for 10 minutes.
Dark sediment will settle to the bottom of the pan as the brown butter cools. Provided they have not turned black (in which case they may taste bitter), these caramelized milk solids can be stirred into the filling with the butter. If they have turned black, pour the brown butter through a coffee filter or fine strainer to remove them.
Whisk the brown sugar, maple syrup, corn syrup, whipping cream, lemon juice (or vinegar), vanilla and salt together until well combined. In a separate bowl, whisk the eggs, then add them to the sugar mixture and whisk until blended. Pour in the brown butter and whisk well. Toss in the pecans, stirring to coat them completely, and pour the filling into the pie shell.
Not only does the lemon juice balance the sweetness of the filling, it also helps to prevent the sugar from crystallizing so that your filling stays smooth and syrupy. This is also the secret to a syrupy, smooth butter tart filling.
Bake the pie on a baking tray for 10 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 30 to 35 minutes, until the pie filling starts to soufflé around the outside edge. The centre will still be jiggly. Cool the pie on a rack to room temperature before serving.

Notes

The pie should be refrigerated after a day. It will keep, loosely wrapped in plastic, for up to 3 days.

Classic Pie Dough Recipe

Keyword Anna Olson pecan pie, brown butter pecan pie, pecan pie, Thanksgiving desserts

ELLE Gourmet Tips

Do you need to blind bake the crust for pecan pie?: Not for Anna Olson’s recipe. Although pecan pie has a liquid filling, Olson uses an unbaked pastry shell. The crust crisps up during baking, while the filling helps hold it in place.
How do you know when pecan pie is done?: The filling should puff slightly around the outer edges, while the centre will still have a gentle jiggle. Let the pie cool completely to room temperature before slicing so the filling has time to set.
Can you make pecan pie ahead of time?: Yes. Anna Olson’s pecan pie can be made ahead and kept loosely wrapped in the refrigerator for up to three days. Refrigerate it after the first day.

Excerpted from Anna Olson’s Baking Wisdom: The Complete Guide: Everything You Need to Know to Make You a Better Baker (with 150+ Recipes) by Anna Olson. Copyright © 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.