Instructions: Brown butter in a heavy sauce pan or iron skillet until it is a deep golden brown-do not burn**; let cool.

In a separate bowl add ingredients in order listed; stir.

Blend in browned butter well. Pour in unbaked pie shell and bake in 425 F preheated oven for 10 minutes, then lower to 325 F for 40 minutes.

To me and everyone else here in South Carolina who has ever tasted it, this beats all the other pecan pie recipes hands down. The browned butter give the pie an intensely buttery flavor. Serve with a dollop of whipped cream sweetened only with a teaspoon or two (per half-pint) of good Southern Bourbon. Believe me the pie is more than sweet enough! This filling adapts well to tarts and tassies.

** technique: have a couple of soaking wet wash cloths layered together on the counter or in the sink. When the butter is ready, place the skillet on top of the wet cloths to stop cooking. This works well too when making dark roux.

Note: use freshly shelled pecans if possible. Pecan get stale once shelled and their flavor changes when stored at room temperature for any length of time. They are best bought in the late fall (November), shelled and then frozen to be used as necessary. With the Internet, one can get fresh, shelled quality pecans from Southern/Southwestern growers shipped to you. Avoid the typical grocery store ones-anytime but Nov/Dec when they are probably fresh.

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