Brown Butter Pecan Crunch Pie
November 20, 2025
A gooey brown-butter pecan pie with toffee crunch in every bite.
This Brown Butter Pecan Crunch Pie takes everything you love about classic pecan pie and gives it a warm, caramel-forward twist. Browning the butter adds a deep, nutty flavor, the toffee bits melt into crunchy pockets, and the pecans stay perfectly toasty as the filling bakes. It feels familiar and comforting with just enough of an upgrade to make it feel special for any holiday table or family celebration.
Why You’ll Love This Recipe
- Brown butter adds a deeper caramel flavor that makes this taste bakery worthy.
- Toffee bits give the filling a surprise crunch.
- Uses a store-bought crust to keep things simple.
- Perfect for Thanksgiving, Friendsgiving, or make-ahead holiday dessert prep.
- Slices cleanly once cooled, ideal for bringing to gatherings.
Ingredient Notes
- Pie crust: A refrigerated 9 inch crust keeps this quick. You can use homemade if you prefer.
- Butter: Brown it until golden with a nutty aroma for the best flavor.
- Corn syrup: Light corn syrup gives the filling its classic texture.
- Brown sugar: Adds depth and warmth. Light or dark works.
- Pecans: Chopped pieces mix easily into the filling for even distribution.
- Toffee bits: Heath baking bits melt and create crunchy, caramelized pockets.
- Sea salt: A pinch balances the sweetness.
Before You Bake
Do I need to prebake the pie crust?
No. This pie bakes long enough that the crust cooks fully without blind baking.
Why does the butter need to be browned?
Browning the butter adds a rich, nutty flavor that makes the pie taste deeper and more caramel-like. It takes just a few minutes and makes a big difference.
How do I know when the pie is done?
The center should look mostly set with a slight jiggle. It will finish setting as it cools.
Brown Butter Pecan Crunch Pie
Ingredients
- 1 (9-inch) refrigerated pie crust, fitted into a pie pan
- ½ cup unsalted butter
- 1 cup light corn syrup
- 1 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans
- ¼ cup crushed toffee bits (like Heath)
- Pinch of sea salt
Instructions
- Preheat the oven to 350°F.
- In a small saucepan, melt butter over medium heat. Continue cooking until golden brown and fragrant, about 4–5 minutes. Let cool slightly.
- In a large bowl, whisk corn syrup, brown sugar, eggs, and vanilla. Stir in browned butter.
- Add pecans, toffee bits, and sea salt; stir to combine.
- Pour into the crust and bake 45–50 minutes, until the center is mostly set.
- Cool completely before slicing.
FAQ
Can I make this pie ahead of time?
Yes. It tastes great the next day. Store it covered at room temperature or refrigerate if preferred.
Can I use dark corn syrup instead?
You can. It will make the pie richer with a deeper molasses flavor.
How should I store leftovers?
Cover and store at room temperature for up to two days or in the refrigerator for up to four.
Can I freeze pecan pie?
Yes. Wrap slices tightly and freeze for up to two months. Thaw in the refrigerator.
Can I use whole pecans instead of chopped?
Yes. The texture will be slightly different, but the pie will still bake correctly.
Sprinkle of Fun
Serve this after your Thanksgiving or holiday meal and turn it into a tradition. Add a toppings bar with whipped cream, vanilla ice cream, caramel drizzle, and extra toffee bits, then let everyone decorate their own slice. It becomes a fun post-dinner treat moment that brings everyone back to the table.
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