- 1 stick unsalted butter
- 3 large eggs
- 1 c. white Karo syrup
- 2/3 c. sugar
- 1-1/2 cps pecans
- 1 tsp. vanilla
Is there any better Southern dessert than a piece of pecan pie with a couple of scoops of vanilla ice cream? Oh YES, this brown butter pecan tart with vanilla ice cream. My dear friend Sherry sent this to me a few weeks back telling me it was the VERY best pecan pie recipe that she had ever tasted and after finally baking it this weekend, boy was she right. As Sherry informed me she thought browning the butter gave this pie a wonderful caramelized taste that is to die for…..This recipe in her family is named Martha’s mothers pecan pie, named after Sherry’s sister in laws mother. Since I have my families pecan pie posted I decided to make a tart with this recipe but feel free to put the mixture into any shell of your choice. I promise you won’t regret preparing this wonderful dessert for your family or next gathering.
- Preheat oven to 425 degrees.
- Brown butter in a cast iron skillet over medium heat; cool.
- Beat eggs well.
- Add Karo syrup, sugar, vanilla, stir until well blended.
- Stir in pecans.
- Pour into pie shell.
- Bake at 425 degrees for 10 minutes, reduce heat to 325 and continue cooking for about 50 minutes.
Source: Sherry Walker via Martha’s Mother