Brown Butter Raspberry Pie
 
Prep time
Cook time
Total time
 
Not overly sweet, this Brown Butter Raspberry Pie brings together the sweet-tartness of the raspberries and an amazing brown butter batter that fills and makes a simple "crust" on the top of the pie. So delicious! A new favorite perfect for Thanksgiving and Christmas dinner.
Author:
Recipe type: Pie
Cuisine: Holiday
Serves: 8
Ingredients
  • 1 frozen pie crust (or refrigerated or homemade)
  • 1-2 cups fresh raspberries (enough to line the bottom of the crust)
  • ½ cup sugar
  • 2 eggs
  • pinch of salt
  • ¼ cup flour
  • 1 tsp vanilla extract
  • ½ cup butter, browned (*see instructions for how to brown butter)
  • Whipped cream (optional)
Instructions
  1. Prebake the frozen pie crust for 7-8 minutes according to package instructions.
  2. While crust is prebaking, brown the butter in a small saucepan. (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.)
  3. When butter melts, stir it constantly as it boils. Watch to see when butter goes from yellow to brown.
  4. Quickly remove the pan from the heat and pour browned butter into a glass bowl. Set aside.
  5. When the crust is finished prebaking, line the bottom of it with raspberries in a circular pattern if possible. Set aside.
  6. 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.
  7. Pour mixture evenly over the raspberries in the pie crust.
  8. Bake at 375 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cool and serve with fresh, sweetened whipped cream.
  10. Keep leftovers covered in the fridge.
  11. Enjoy!
Recipe by Real Life Dinner at https://reallifedinner.com/brown-butter-raspberry-pie/