Did You Say Salted Caramel Pecan Pie?
Whew! Yes the title is a mouthful – and so is this pie. I kept struggling to remove some words from the title but Browned Butter Salted Caramel Pecan Pie in a Chocolate Flecked Pastry Crust explains every single awesome component. And it’s gluten-free!
And Chocolate IN the Crust?
Let’s start with the crust. This starts with our classic gluten-free All Butter Pie Crust with the addition of slivers of dark chocolate folded right into the crust. Are you salivating yet?
It is a simple technique that yields amazingly delicious results. It adds just enough chocolate to the dish to make it noticeable while allowing the browned butter, caramel and nut flavors at the forefront.
Browned Butter & Salted Caramel Together? *Mind Blown*
Browning butter, which is simply cooking it until it lightly colors, creates a richness and depth of flavor that accents this pie filling beautifully. The Lyle’s Golden Syrup has caramel/butterscotch flavors and is low FODMAP in small amounts.
The golden syrup also has a buttery flavor, even though it doesn’t contain any butter, so it accentuates the browned butter, which is why it works so well here.
If you do not have or want to use the golden syrup you can use 1 cup (240 ml) light corn syrup, but the caramel flavor will be lessened. The teaspoon of salt, which is more than what is typically found in a pecan pie, adds that salty something that complements all the sweetness going on. And of course, salt and nuts are a natural combo.
Yes, this pie has a lot going on in terms of ingredients and steps, but we promise it is all well worth it!
PS: Light corn syrup is not the same as high fructose corn syrup and you can read more about that in our informative article.
Browned Butter Salted Caramel Pecan Pie in a Chocolate Flecked Pastry Crust
Pecan pie accentuated with browned butter with the addition of salted caramel flavors - all in a flaky gluten-free crust flecked with chocolate.
Low FODMAP Serving Size Info: Makes 1, 9-inch (23 cm) pie; 14 slices; serving size 1 slice
- Ingredients for half a recipe All-Butter Pie Crust (see Tips)
- 2 ounces (55 g) grated or finely chopped semisweet chocolate
- 2 cups (200 g) pecan halves, divided
- 8 tablespoons (1 stick; 113 g) unsalted butter, cut into pieces
- 3 large eggs, at room temperature, whisked
- 1 cup (213 g) firmly packed light brown sugar
- 3/4 cup (180 ml) light corn syrup
- 1/4 cup (60 ml) Lyle’s Golden syrup
- 1 tablespoon vanilla extract
- 1 tablespoon whiskey
- 1 teaspoon salt
Position racks in upper and lower third of oven. Preheat oven to 375°F/190°C. Coat a 9 inch (23 cm) pie plate with nonstick spray. Have a rimmed sheet-pan ready to use.
For the Crust: Prepare the pie dough as directed in the Basic recipe, adding the chocolate along with the flour. Roll dough out on lightly floured parchment paper to a 12-inch (30.5 cm) round and about ¼ inch (6 mm) thick. Fit into prepared pie plate, trim edges, fold edges under and crimp decoratively. Line crust with aluminum foil and fill with pie weights. (You can read more about Blind Baking). Bake on upper rack for about 10 to 12 minutes until crust is beginning to feel dry to the touch. Remove foil and weights and continue to bake for a few minutes until just beginning to color. Cool on rack as you proceed with recipe.
For the Filling: Simultaneously on a separate rack, toast pecans on a rimmed baking sheet until very lightly colored, about 5 minutes. Do not over brown. Cool on rack. Chop half of the cooled pecans.
Meanwhile melt butter in a small pot over medium heat and cook until beginning to foam and smell buttery. Continue to cook until butter is browned, but not burned. It will smell roasty/toasty. Remove from heat and cool.
Whisk together the eggs, brown sugar, corn syrup, Golden Syrup, vanilla, whiskey and salt in a large bowl until smooth. Whisk in the browned butter until combined. Fold in chopped pecans and pour into cooled crust. Arrange pecan halves decoratively on top.
Bake pie for 10 minutes, then turn oven down to 350°F/180°C and continue to bake until the edges of the filling are set and slightly puffed; the center will be slightly wiggly, about 50 to 60 minutes. The center will firm up upon cooling. Cool on rack at least 2 hours before slicing. Pie may be made 1 day ahead. Store at room temperature lightly covered with foil. Serve warmed or at room temperature.
- We usually make the whole pie crust recipe, add 4 ounces (115 g) of chocolate, and freeze the other half already fitted in a pan. Of course, you have to have room in the freezer but especially during the holidays, we find having one of these crusts ready to go to be a real boon.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
6 comments for “Browned Butter Salted Caramel Pecan Pie in a Chocolate Flecked Pastry Crust”
What is a suitable substitute for Golden Syrup if we do not have that?
Hi Rachel. You can add additional light corn syrup in lieu of the golden syrup. The buttery, butterscotchy flavor will be lost, but the texture will work.
Would a touch of Watkins Imitation Caramel Extract help with that? Is it low FODMAP?
Rachel! Can I just tell you how absolutely thrilled I am to have another creative baker in our midst?! I have a fairly big background in baking and when I discovered that the low FODMAP diet was to be my future my initial reaction was to cry. If you haven’t read my story, you might take a look. Basically, I was in a hospital bed crying to my husband – I mean, seriously sobbing – feeling like my entire career and creative outlet was being ripped out from under me. Now, as you and I both know, I had nothing to fear. I am still baking my little heart out and it is for people just like you! XOXO
Now, to answer your question. You could try. It hasn’t been tested. It would probably be okay. I, however, am not a fan of most flavorings. I don’t even like lemon extract. I would just go with additional light corn syrup. Believe me, there is plenty more going on here to satisfy. Use really nice chocolate for the crust. Fresh pecans…good butter…you get the drift. Send me a message with a pic!!!! And let me know if there is anything else I can help you with. I like talking shop!
PS: I am typing up a Bûche de Noël right now that will be coming up! Some other winter holiday treats, too.
My daughter is on the FODMAP for Fructose Malabsorption and probably some other issues we are still figuring out. She is two and half years old, so i am highly motivated to become proficient in low FODMAP cooking and baking so that i can teach her, and maybe it will be just a little easier for her to take care of herself when she is grown. I love this website. Many websites have a lot of very sophisticated low FODMAP recipes, but my daughter is very young and has simple tastes right now. You guys have a lot of really basic yet delicious recipes and i can’t tell you how much i appreciate that. Recipes like enchilada sauce, buttermilk replacement, tomato sauce, all of these are basics a concerned parent like me can build on. I can’t wait to try the ricotta cheese recipe! Please keep in mind the kids that are struggling with low FODMAP, there is not a ton of resources for this age range. And keep these awesome recipes up!
Thank you for the compliments, Rachel. If it were up to us we would be working on everything at once! As it is we try to balance quick and easy, with celebration worthy, baked items, vegetarian, etc. If there is anything you would like us to work on in particular, let us know! Check out the FODMAP IT! column. Maybe you have a recipe you would like us to take into the Test Kitchen!