Pecan Pie with Streusel Topping

If you like pecan pie, this recipe is going to blow you away! It’s not your average recipe. There’s browned butter, a rich and delicious caramel filling, a good helping of pecans and then topped with a buttery streusel topping.

I made this pie for Thanksgiving and it was a hit! It’s a very rich pie, so it will go a long way and keep your family full. The bits of toffee in the filling adds a whole new level of deliciousness in this pie. I’ll never make another pecan pie without it!

1 premade pie crust (you can make your own crust, but I usually take this shortcut when I have a lot of things to make)
1 stick unsalted butter
3 eggs
1/4 cup sugar
1 cup brown sugar, packed
1/2 cup corn syrup
1 Tbsp milk
1 1/2 tsp vanilla
1/2 tsp salt
1 Tbsp fresh lemon juice
1 Tbsp flour
1/2 cup toffee bits
2 cups pecans, chopped

Streusel Topping:
1/2 cup flour
1/4 cup brown sugar, packed
1/4 cup cold butter

Preheat your oven to 400 degrees. Place an empty baking sheet in the oven on the center rack while it’s preheating. Place your pie crust in a pan and place in the refrigerator until you’re ready for it.

In a small saucepan, melt the stick of butter over medium heat. Brown butter until it begins to smell nutty and you see brown spots starting to swirl in with the foam. Browning butter takes about 5 minutes. Remove from the heat and set aside to cool.

In the bowl of a stand mixer using the whisk attachment, beat the eggs for 2 minutes until they are light and fluffy. Add in both sugars and corn syrup. Mix for another minute, scraping the sides of the bowl. Pour in the cooled butter and beat well. Add in the milk, vanilla, salt, lemon juice and flour and mix well. Fold in the chopped pecans and toffee pieces. Pour the filling into the chilled pie crust.

Place the pie in the oven on the baking sheet and immediately reduce the temperature to 350 degrees. Bake for 30 minutes.

While the pie is baking, make the streusel. In a medium bowl, stir together the flour and sugar, Cut in the cold butter using a pastry knife or two butter knives until you have small chunks of butter mixed with the dry ingredients and looks like coarse sand. Place in the fridge or freezer until you are ready for it.

Carefully remove the pie from the oven after 30 minutes. The filling will be very loose. Evenly spread the streusel topping over the pie and cover with a pie shield. If you do not have a pie shield, fold a square piece of aluminum foil in half and half again. Cut a circle in the center and unfold.

Place the pie back in the oven and make for another 30 to 40 minutes. The pie will be wobbly in the center and the edges will be firmer. Remove from the oven and transfer to a cooling rack. Allow to completely cool before slicing. I recommend making this pie a day before you need to it allow the filling to completely set. If you slice while it’s still warm, the filling will be too loose and you’ll never get your piece of pie out of the pan.

Source: The Food Charlatan


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