This pecan pie without corn syrup is made with brown butter, dark brown sugar, NO corn syrup, and pecans, all in a crisp, buttery shortbread crust. This brown sugar pecan pie is decadent and completely delicious.
Beat together butter and sugar until fluffy. Then add in vanilla extract, salt, and flour until mixture is crumbly.
Preheat oven to 350 degrees Fahrenheit. Press dough into a pie dish (I used a 9” pie dish), pushing it up the sides into an even layer and making a nice crust. Line your crust with parchment paper or aluminum foil and fill it with pie weights, sugar, or dry beans (this is called blind baking) and bake the crust for 10 minutes.
Remove your weights and let the crust cool before adding your pecan pie filling.
Pecan Pie Filling:
Preheat oven to 400 degrees Fahrenheit. Beate ggs with a hand mixer until they get foamy. Add in both of your sugars, flour, vanilla, and milk. Beat until smooth.
In a saucepan, add your butter and brown it until fragrant and an amber color. Add a little bit of the butter to you filling and beat until incorporated. Repeat this until all the butter has been added in.
Fold in your pecan halves. Then pour your filling into you shortbread crust. Bake at 400 degrees for 10 minutes.
Lower the temperature to 325 degrees Fahrenheit and bake for an additional 40-50 minutes until the pie is no longer jiggly in the center. Watch your pie crust and cover the pie with foil if it starts to get too dark. I usually cover mine about halfway through.
Cool pie completely before slicing and eating.
Notes
How to Store this RecipeRoom Temperature: This pie will be good at room temperature for several hours. I do recommend refrigerating it overnight to preserve freshness and prevent any bacteria growth.Refrigerator: Keep this pie covered to when refrigerating to prevent it from drying out. It will stay good in the fridge for up to a week. I like to let the pie come to room temperature before serving.Freezer: This pie freezes wonderfully! You can freeze the entire baked pie or even just a slice or two. Wrap the pie or pie slice in two layers of plastic wrap or foil to prevent any air from getting in. If storing a slice of pie, place it in an airtight container after wrapping it to avoid smashing the slice in the freezer. Let the pie thaw and come to room temperature before serving.