Brown Butter Raspberry Pie

 Oh, my goodness! Your Thanksgiving Dinner is going to be AMAZING!!! This Brown Butter Raspberry Pie is going to be the cherry….errr, raspberry on top!  Years ago my friend asked me to highlight her hair for her, and when she came over, she brought a Brown Butter Tart as a thank you. It was delicious, and I think about it all the time.

This year, as I was trying to decide what pies I wanted to make and post for the Holidays, I knew I had to convert that tart into pie form.

One of the reasons I love this pie so much is it has fresh raspberries (I LOVE raspberries!) and very little sugar. The whole pie only has half a cup of sugar, so it is a great option for family and guests that need a low-sugar option.

More Must-Make Pies

• Best Pumpkin Pie
• Chocolate Pecan Pie
• Coconut Cream Pie
• Lemon Blueberry Chiffon Pie
• The Best Blueberry Crumble Pie
• Peanut Butter Cookie Pie

It also makes such a pretty addition to your Thanksgiving dessert table. You don’t have to top it with whipped cream, but I personally like the silky smoothness it adds to each bite.

This pie would also make a beautiful dessert at Christmastime. Gotta love those red raspberries!

This pie really is such a treat and so beautiful! The best part it is incredibly easy to make.

I use a frozen pie crust in a tin to make it that much easier. So all you’ve gotta do is arrange your raspberries, cook the butter until it’s browned, and whisk together a few ingredients to pour over the raspberries.

Your guests will rave about this fresh and simple pie! Happy baking!

HOW TO MAKE BROWN BUTTER RASPBERRY PIE

• Prebake the frozen pie crust for 7-8 minutes according to package instructions.
• While crust is prebaking, brown the butter in a small saucepan. 
• When butter melts, stir it constantly as it boils. Watch to see when butter goes from yellow to brown. Be careful not to burn the butter.
• Quickly remove the pan from the heat and pour browned butter into a glass bowl. Set aside.
• When the crust is finished prebaking, line the bottom of it with raspberries in a circular pattern if possible. Set aside.
• In a medium-sized mixing bowl, whisk together the sugar, eggs, and salt. Add flour and vanilla and whisk until smooth. Once the mixture is smooth, slowly add and whisk in the browned butter.
• Pour mixture evenly over the raspberries in the pie crust.
• Bake at 375 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
• Let cool and serve with fresh, sweetened whipped cream.
• Keep leftovers covered in the fridge.
• Enjoy!

Tips for making Brown Butter Raspberry Pie

• I use a frozen pie crust in this recipe, but you can use a homemade pie crust.
• Prebake the frozen pie crust for about 7-8 minutes while browning the butter. Put a piece of foil over the crust to help it from browning prematurely.
• When browning the butter, use a pan that is lightly colored, if possible, so you can see when the butter goes from yellow to brown. You do not want the butter to burn…only brown.
• Place the raspberries in a circular pattern on the bottom of the pie crust.
• Serve with whipped cream to add a layer of silkiness to each bite.

Baker’S tools:

• Pie Dish
• Small Saucepan
• Mixing Bowl
• Measuring Cups
• Whisk
• Measuring Spoons