Step 1

Place shortbread crust into the prepared pan and press down evenly making sure the crust fills the whole bottom of the pan. Bake for 18-23 minutes just until lightly golden brown.

Bake the Crust

In a large pot over low-medium heat melt the butter and stir until the butter starts to produce golden brown flecks and you smell a nutty aroma!

Brown the Butter

Step 2

In a large bowl whisk filling together eggs, vanilla, corn syrup, brown sugar, salt, molasses, and brown butter.

Make the Filling

Step 3

Reserve about ⅓ of the full pecan halves and roughly chop the rest of the pecans. Add the chopped pecans to the filling mixture and mix to combine

Add Pecans to Filling

Step 4

Pour filling into the par-baked crust and arrange the remaining pecans on top. Gently press the pecans into the filling to kind of get them wet.

Make Filling

Step 5

Bake for 35-40 minutes or until the center of the pie registers to 185F/ 85C, I use my Thermapen MK4.


Step 6

Slice and Enjoy!

Slice and Enjoy!