Browned Butter Pecan Pie
3/4 cup light corn syrup
1/4 cup honey
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped pecans
9-inch pie shell, unbaked
Real whipped cream
Preheat oven to 425 degrees F.
Over low to medium heat, cook butter in a saucepan, watching closely but not
stirring, until golden brown, about 5 to 8 minutes. Do not burn. Pour browned
butter into bowl and set aside.
In food processor, blend corn syrup, honey, sugar, eggs, vanilla extract and
salt until smooth. Add browned butter; blend again. Add pecans and process with
just a few quick on-off-pulses.
Pour mixture into pie shell. Bake at 435 degrees for 10 minutes; lower heat to
325 degrees F; bake another 40 minutes.
NOTE: center of pie will still seem a bit liquid when removed from oven; it sets
up further as it cools. Let cool completely.
Serve with a generous topping of real whipped cream.