Brown Butter Pound Cake with Blueberry Topping
A buttery, bright spring pound cake for breakfast or dessert.
On a recommendation from a friend (holla, Rob) we tried “The Pie That’ll Make You Cry” from Ree, a.k.a. Pioneer Woman for our Thanksgiving meal. Yes, that’s right, we did Boston Cream “Pie” AND a pecan pie. For my family in Kansas, Thanksgiving usually means like six pies (because many times there are 13-14 at Thanksgiving – or more!).
The pie was delicious – I have added a few notes to the baking directions and oh – I added some bourbon.
Here’s what you need:
Preheat the oven to 350. Start by rolling out the pie crust and putting it in your favorite pie pan. Place the chopped pecans in the crust in an even layer.
Mix the rest of the ingredients together with a whisk to make a syrup – I used a whisk to make sure everything was evenly distributed. Pour the syrup over the pecans in the crust.
This part is where my experience differed from the original recipe (she notesthat there are some different experiences with bake time on her pie). The base time is 50 minutes, so check after that. My pie took 70 minutes to cook. P-Dub says in her recipe that it should NOT be very wobbly in the center when it comes out.
P-Dub also recommends cooking for 30 minutes with the pie covered in foil and 20 without. By following this, since the center of my pie took longer, my crust started to get a little browner than I usually like. So after 30 minutes, I would alter my foil cover to just be a ring to cover the crust, leaving the middle open to be exposed to the direct heat. After 50 minutes are up, I would check every 5-10, depending on how wobbly your pie is at 50. (I think this probably wouldn’t have been an issue if my pie was done at 50 minutes)
Anyway! It was delicious. I <3 pecan pie and this one was no exception.
Here’s the original recipe post from P-Dub.