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Overhead image of Browned Butter Salted Caramel Pecan Pie in a chocolate flecked pastry crust

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

Course: Dessert, Snack, Treat
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Makes: 14 servings
Calories: 348 kcal
Author: Dédé Wilson


Pie Crust:

  • Ingredients for half a recipe All-Butter Pie Crust (see Tips)
  • 2 ounces (55 g) grated or finely chopped semisweet chocolate



  1. 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.
  2. 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 1/4 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
Browned Butter Salted Caramel Pecan Pie in a Chocolate Flecked Pastry Crust
Amount Per Serving
Calories 348 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g5%
Cholesterol 45mg15%
Sodium 183mg8%
Potassium 17mg0%
Carbohydrates 47g16%
Sugar 19g21%
Protein 3g6%
Vitamin A 65IU1%
Calcium 7mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.