Best Pecan Pie Ever

February 24, 2016 By:
10 minutes
55 minutes
This Pecan Pie recipe has 2 ingredients that I don't think are normally called for in most Pecan Pie recipes .... and that is the browned butter and the lemon juice. The pie is especially good served warm with a scoop of vanilla ice cream or some nice fresh whipped cream. Even people who don't normally like pecan pie have given me praises for a pie made with this recipe.



  1. Place a cookie sheet on the lower rack just below the center of the oven. Preheat oven to 425. And remove pie shell from freezer.
  2. In a skillet, melt the butter until it is golden brown. Set aside to let cool.
  3. In a medium size mixing bowl, add the corn syrup, sugar, eggs, lemon juice, vanilla extract and salt. Stir by hand until mixed well.
  4. Fold in the pecan pieces and the cooled, melted butter. Continue to fold until melted butter is completely combined with the other ingredients.
  5. Pour mixture into pie shell.
  6. Place filled pie shell into preheated oven on rack above cookie sheet and bake for 10 minutes at 425.
  7. Reduce oven temperature to 325 and bake for another 40 to 45 minutes. You may want to protect the crust around the edge with a pie ring or some aluminum foil so that the edge does not get too done.
  8. Remove pie from oven when set and let it cool on a cooling rack for 15 minutes.