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Brown Butter & Mesquite Salted Dulce De Leche Pecan Pie… Pecan pie is one of my favorite desserts. I love a traditional pecan pie, but you know I am all for giving the classics a twist, so I’ve partnered with @eatpecans this Thanksgiving to create a regional take on pecan pie and this one is inspired by the rich flavors of the Southwest where I live, and the Sonoran desert where I grew up. The smoky salt, nutty crust & rich dulce de leche compliment the crunchy, buttery pecans perfectly! I’ll be so bold as to say this will be the star of your Thanksgiving table!
 
When it comes to pecans, great taste is just the beginning. Pecans are the ultimate super nut due to their flavor versatility and nutritional benefits. How would you get creative with pecans?

Recipe Tip

Tip: I tested with my crust AND store bought & they are both delicious.

Brown Butter & Mesquite Salted Dulce De Leche Pecan Pie

By Nadia Aidi
Brown Butter & Mesquite Salted Dulce De Leche Pecan Pie…Pecan pie is one of my favorite desserts. I love a traditional pecan pie, but you know I am all for giving the classics a twist, so I’ve partnered with @eatpecans this Thanksgiving to create a regional take on pecan pie and this one is inspired by the rich flavors of the Southwest where I live, and the Sonoran desert where I grew up. The smoky salt, nutty crust & rich dulce de leche compliment the crunchy, buttery pecans perfectly! I’ll be so bold as to say this will be the star of your Thanksgiving table! When it comes to pecans, great taste is just the beginning. Pecans are the ultimate super nut due to their flavor versatility and nutritional benefits. How would you get creative with pecans?

Ingredients 

Brown Butter Crust

  • 1 ½ c flour
  • Pinch of salt
  • 1 ½ T cane sugar
  • 1 egg yolk
  • 1 ½ tsp apple cider vinegar
  • 5 T browned butter, cold & cubed
  • 3 T shortening
  • 1 T ice water

Pecan Pie Filling

  • Two 14oz cans dulce de leche
  • 3 eggs
  • 1/2 T water
  • 2 c pecan pieces
  • ¼ – ½ tsp mesquite smoked salt
  • ½ tsp cinnamon
  • c agave syrup
  • 1 ¼ c heavy cream
  • Pecan halves for decorating

Directions 

Brown Butter Crust

  • Add flour, salt, sugar, brown butter & shortening to food processor, pulse 6-7 times until butter looks like small peas
  • Whisk together egg yolk, vinegar & ice water. Slowly drizzle that into food processor while on
  • Process until dough comes together. Form into a disk & wrap with plastic, refrigerate 30-45 min
  • Roll out pie dough to about 13in, it helps me to roll it out with plastic wrap so it doesn’t crack. Refrigerate in the plastic wrap 15 min

Pecan Pie Filling

  • Whisk together 1.5 cans dulce de leche, 2 eggs, cream, mesquite salt, cinnamon, agave & pecans
  • Beat remaining egg with the water for egg wash

Assembly

  • Press dough in 9-in pie dish. Add pie filling & brush edges with egg wash
  • Bake at 350F, 45-55 min, you want the crust golden & the center jiggly
  • Mix remaining 1/2 can of dulce de leche with some heavy cream to drizzle on top

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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