Perfect Bake® recipe

Brown Butter Pecan Pie

Pecan pie just like grandma used to make but with a little twist. Pie Spot chef/owner Jessica Woods adds browned butter for another layer of nuttiness to an otherwise traditional filling. This recipe begins with pie crust preparation—if a prepared crust is already on hand then skip ahead to after the second chill step.

In 2009, chef Jessica Woods started Pie Spot with the goal of selling pie in the local Portland farmer’s markets and street fairs. She had a killer crust recipe and tons of ideas. From a food cart in 2010 Jessica grew her business to a brick and mortar location in northeast Portland in 2013, offering both sweet and savory pies.


US | Metric
Metric | US
  • All Purpose Flour - 8 oz
  • Salt - 1/8 oz
  • Unsalted Butter - 4 oz
  • Water - 2¼ oz
  • Unsalted Butter - 2 oz
  • Pecan - 8½ oz
  • Granulated Sugar - 5⅞ oz
  • All Purpose Flour - 1/8 oz
  • Salt - 1/8 oz
  • Corn Syrup - 11⅝ oz
  • Vanilla Extract - 1/8 oz
  • Egg - 5⅜ oz


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