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 Holiday’s, 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.
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 really is such a treat and so beautiful! The best part it is incredibly easy to make.
I use a, in the tin, frozen pie crust 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.
*Note: I precook the pie crust for about 7-8 minutes while I brown the butter. I also put a piece of foil over the crust while I do this to help with premature browning of the crust.
Your guest will rave about this fresh and simple pie! Happy baking!
This pie would also make a beautiful dessert at Christmas Time. Gotta love those red raspberries!
- 1 frozen pie crust (or refrigerated, or homemade)
- 1-2 cups fresh raspberries (you need enough to line the bottom of the pie crust)
- ½ cup sugar
- 2 eggs
- pinch of salt
- ¼ cup flour
- 1 tsp vanilla
- ½ cup butter, browned (*see directions for how to brown butter in instructions)
- Precook the pie crust for 7-8 minutes (the pie crust package should tell you what temp to do this at. Mine was 400 degrees)
- While crust is pre-cooking, brown the butter in a small sauce pan (use a pan that is lightly colored, if possible, so you can see when the butter goes form yellow to brown...you do not want the butter to burn...only brown.)
- When butter melts, stir it constantly as it boils, watch to see when butter goes from yellow to brown. Quickly remove pan from oven and pour browned butter into a glass bowl. Set aside.
- When crust is finished pre-cooking, 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 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 toothpick a toothpick inserted in center comes out clean.
- Let cool and serve with fresh sweetened whipped cream.
- Keep leftovers covered in the fridge.