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Perfect Brown Butter Maple Pecan Pie Recipe with Salted Caramel Swirl

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A rich and nutty pecan pie featuring browned butter, pure maple syrup, and a salted caramel swirl for a perfect balance of sweet and salty flavors. Ideal for holidays and cozy gatherings.

Ingredients

Scale
  • 1 unbaked 9-inch pie crust (store-bought or homemade, preferably all-butter crust)
  • 1 ½ cups pecan halves, toasted
  • 6 tablespoons unsalted butter (for browning)
  • ¾ cup pure maple syrup
  • ¾ cup granulated sugar
  • ¼ cup light corn syrup
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon fine sea salt
  • Pinch of salt for caramel swirl
  • ½ cup salted caramel sauce (store-bought or homemade)

Instructions

  1. Toast 1 ½ cups pecan halves in a dry skillet over medium heat for about 5 minutes, stirring often until fragrant and slightly browned. Set aside to cool.
  2. Place the unbaked pie crust in a 9-inch pie dish and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes. Remove weights and parchment, bake another 5 minutes until lightly golden. Let cool.
  3. In a medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Swirl frequently until it foams and turns golden brown with a nutty aroma, about 4-5 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking.
  4. In a large bowl, whisk together ¾ cup granulated sugar, ¾ cup pure maple syrup, and ¼ cup light corn syrup. Add 3 large eggs, one at a time, whisking well after each. Stir in the browned butter (cooled slightly), 1 teaspoon vanilla extract, and ½ teaspoon fine sea salt. Fold in the toasted pecans gently.
  5. Pour half the filling into the cooled pie crust. Drizzle half of the salted caramel sauce over the filling in thin ribbons. Pour the remaining filling on top, then swirl the rest of the caramel over the pie surface with a thin knife or skewer to create a marbled effect.
  6. Place the pie on the center rack of a preheated oven at 350°F (175°C). Bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Cover crust edges with foil or a pie shield if they brown too fast.
  7. Let the pie cool completely on a wire rack for at least 2 hours to allow the filling to set properly. Serve at room temperature or lightly warmed with whipped cream or vanilla ice cream.

Notes

Watch the butter carefully when browning to avoid burning. Toast pecans for enhanced flavor and texture. The filling should jiggle slightly when done to avoid overbaking. Use a toothpick or skewer to swirl caramel gently without overmixing. Room temperature eggs mix better. Let pie cool fully before serving for best texture. Optional: add 1 tablespoon bourbon to filling for warmth. For gluten-free, use gluten-free crust; for vegan, substitute butter with coconut oil, eggs with flax eggs, and use dairy-free caramel.

Nutrition

Keywords: pecan pie, brown butter, maple syrup, salted caramel, holiday dessert, easy pecan pie, nutty pie, caramel swirl

Find it online: https://realityeats.com/perfect-brown-butter-maple-pecan-pie-recipe-with-salted-caramel-swirl-easy-step-by-step-guide/