Brown butter enhances the nuttiness of this pecan pie, which is generously packed with pecans. More impressively, it’s not too sweet. Toast your pecans for the best flavor.

Some foods have a way of evoking warmth, tradition, and happiness the moment they’re mentioned. For some people, the ...

How to Make the Pecan Pie Galette Preheat your oven to 400° and line a 9x13-inch baking sheet with parchment paper. In a mixing bowl, whisk the brown sugar, melted butter, salt, maple syrup, and ...

2-½ cups pecan halves (I leave whole) Directions: In a small pan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and golden brown, 3 to 5 ...

4 tablespoons unsalted butter 1 cup light corn syrup 1 cup dark brown sugar 5 large eggs 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons kosher salt 2 cups pecan halves Baked press-in crust ...

Fill the partially-baked crust with the pecans. Combine the butter, dark brown sugar and salt in a medium bowl. Whisk in the eggs. Whisk in the corn syrup, vanilla and bourbon.

Then, dress it up a little. If you opt for pumpkin pie, add a Pecan Butterscotch Sauce — it’s the best of both pie flavor profiles, but you’ll need to roll out only one crust.