Sourdough Pecan Pie with Brown Butter (No Corn Syrup)

A slice of sourdough pecan pie on a white plate with whipped cream on top.

5 from 1 vote

Sourdough Pecan Pie with Brown Butter (No Corn Syrup)

This Sourdough Pecan Pie combines crunchy pecans, nutty brown butter, and a rich filling sweetened with maple syrup and brown sugar. Baked in a flaky, buttery sourdough pie crust, it's a delicious take on a classic Thanksgiving dessert!

Prep Time30

Cook Time50

Chill time1 30

Total Time2 50

Course: Dessert

Cuisine: American

Servings: slices

Author: Emily Christensen

Equipment

Ingredients

Flaky sourdough pie crust:

140 grams all-purpose flour 1 cup
3 grams salt ½ teaspoon
8 grams sugar 1½ teaspoons
75 grams cold butter ⅓ cup
120 grams cold sourdough discard ½ cup
25 grams cold water 1½ Tablespoons

Pecan pie filling:

113 grams salted butter ½ cup
134 grams brown sugar 2/3 cup packed
240 grams pure maple syrup 1 cup
3 large eggs 150 grams
3 grams salt ½ teaspoon
5 grams vanilla extract 1 teaspoon
165 grams pecans, chopped 1½ cups

Instructions

Make the pie dough: Add flour, salt, and sugar to a food processor or mixing bowl. Dice up the cold butter and scatter it on top. Pulse for about 10-15 seconds or until the butter is in pea-size pieces.
If you are mixing the dough by hand, you can either use a cheese grater to grate frozen butter into the dry mixture, or you can dice the cold butter into the mix and use a pastry cutter to incorporate the butter.
140 grams all-purpose flour, 3 grams salt, 8 grams sugar, 75 grams cold butter
Add discard: Add the sourdough discard and cold water and pulse until it begins to cling to itself, about 20 seconds. It will still be a little dry, but if you press it together, it should hold together. If not, add one tablespoon of ice-cold water at a time until it does.
If you are mixing by hand, add the discard and cold water and mix with a fork or Danish dough whisk until the dough begins to come together. It should hold together when pressed between your hands. If not, add one tablespoon of ice-cold water at a time until it does.
120 grams cold sourdough discard, 25 grams cold water
Turn out the dough & chill: Turn the dough out onto a lightly floured surface and form it into a cohesive ball. Press the dough into a disc about ½ inch thick. Wrap the dough in plastic wrap and put it in the fridge for at least 30 minutes, or up to 4 days.
Roll out dough: On a lightly floured surface, roll out the dough with a rolling pin until it is 2 inches larger than your pie pan.

Tip: If your pie dough has been in the fridge for a long period of time, you will likely need to let it sit out for 5-10 minutes to make it easier to roll.

Add to pie pan: Gently roll the pie dough around your rolling pin, then unroll it over a 9-inch pie pan. You do not need to grease the pan. You can also fold the dough in half, then in half again, place it in the pie pan, and carefully unfold it. Gently press the dough into the bottom and sides of the pan, taking care not to stretch the dough.
Flute the crust: Trim off any excess dough, then gently roll the edges under to create a smooth, even rim. To flute the crust, use the thumb and index finger knuckles of one hand to gently press the dough around the knuckle of your opposite hand, creating a scalloped edge. Repeat all the way around the pie.
Chill the dough: Let the crust chill in the fridge for 1-2 hours before baking to help prevent shrinkage. If you are short on time, you could put it in the freezer for about 30 minutes or until firm. You do not need to cover it unless you plan to leave it in the fridge for a longer period of time.

If using a glass or ceramic pie pan, check the manufacturer's instructions before transferring it directly from the refrigerator to a hot oven. Some pans are designed to withstand sudden temperature changes, while others should be allowed to warm slightly before baking to prevent cracking.

Brown the butter: Add butter to a saucepan over medium heat and stir frequently. The butter will begin to foam and then should start to turn golden brown and smell nutty. The process usually takes about 5-7 minutes give or take. Remove the pan from the heat.
113 grams salted butter
Mix with sugar: Immediately transfer the butter to a bowl, making sure to scrape all the brown bits into the bowl, and whisk with the brown sugar while still hot. Let cool for a few minutes until just warm, not hot.
134 grams brown sugar
Preheat the oven: Preheat the oven to 425°F (220°C).
Prepare the filling: To the bowl with the cooled butter and sugar, add the maple syrup, eggs, salt, and vanilla, and whisk until fully incorporated. Stir the chopped pecans into the filling.
240 grams pure maple syrup, 3 large eggs, 3 grams salt, 5 grams vanilla extract, 165 grams pecans, chopped
Add filling: Pour the filling into the chilled, unbaked 9-inch sourdough pie crust.

For a decorative finish, arrange additional whole pecans on top of the filling before baking.

Bake: Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for approximately 30–40 minutes. It will still have a jiggle when baked so it's best to check for doneness by checking the Internal temperature, it should reach 200°F (93°C).
If it is getting too brown, tent with foil.
Cool: Allow the pie to cool completely for at least 4 hours before slicing so the filling has time to set. Top with whipped cream if desired.

Notes

To store this Sourdough Pecan Pie, let it cool completely and then keep in the fridge for up to 4 days. You can also freeze the pecan pie for up to 3 months. Let it defrost in the fridge and then serve.
Don’t overwork the dough. It will still be a little dry, but when you press it together, it should easily clump together.
Use really cold butter and discard to ensure that the butter doesn’t melt, ensuring a flaky crust.
If the edges are getting too brown, you can cover with foil or a pie cover and continue baking until the middle of the pie is done.
Make sure to let the pie cool completely and set before cutting into it.

Nutrition