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Browned Butter Crème Brûlée Pie with Candied Pecans
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Chef Eddy Recipe
Browned Butter Crème Brûlée Pie with Candied Pecans
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Chef Eddy takes Crème Brûlée to new heights with this yummy browned butter pie recipe and then tops it off with creamy Chocolate Ganache, dreamy Crème Chantilly and crunchy Candied Pecans.

Prep time
Bake/Cook time
0:45 to 0:55
1 9-inch Pie
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Browned Butter Crème Brûlée Pie with Candied Pecans
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:45 to 0:55
Yield :
1 9-inch Pie



  1. Preheat oven to 350°F
  1. Beat egg and brush a thin layer onto surface of pie crust. Place in oven for 8 minutes and remove. Turn oven temperature down to 300°F.
  2. In a small saucepan, bring butter to a boil. Reduce heat to low-medium and cook until butter is fragrant, nutty and pale brown. Remove from heat and pour thru a fine mesh strainer into a small bowl.
  3. In a bowl large enough to hold all ingredients, whisk egg yolks and remaining amount of whole beaten egg.
  4. Add sugar and rapidly whisk smooth. Add heavy cream followed by browned butter and whisk smooth. Add vanilla extract.
  5. Place in oven and bake until center of pie no longer trembles, about 50 minutes.
  6. Remove from oven and place in refrigerator until completely cold.
  7. Prepare Candied Pecans and Chocolate Ganache and set aside.
  8. Prepare Crème Chantilly and spread on surface of pie. Decorate with candied pecans, ganache and mandarin oranges or other fruit.
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