Brown Butter Choc Chip Pecan Pie Recipe

Preheat your oven to 350°F (175°C) and place the rack in the center. Gently press your unbaked pie crust into a 9-inch pie plate, crimp the edges neatly, and set it in the refrigerator while preparing the filling.

In a small saucepan over medium heat, melt the unsalted butter. Swirl the pan occasionally for 4 to 5 minutes until the butter foams, turns a rich golden amber color, and releases a fragrant, nutty aroma. Immediately pour the browned butter into a heatproof bowl to stop the cooking and let it cool slightly.

In a large mixing bowl, whisk together the eggs, brown sugar, dark corn syrup, vanilla extract, and sea salt until completely smooth and combined. Slowly drizzle in the cooled browned butter while whisking constantly to prevent the eggs from scrambling.

Scatter the dark chocolate chips and toasted chopped pecans evenly across the bottom of the chilled pie crust. Carefully pour the liquid brown butter mixture over the chocolate and nuts, allowing them to naturally float to the top.

Bake the pie in the preheated oven for 45 to 50 minutes until the edges are set and puffed, but the center still has a slight, gelatinous jiggle. Let the pie cool completely on a wire rack for at least 2 hours to allow the filling to set before slicing. Serve at room temperature with a dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream.