Can I make this pie ahead of time?

Yes, bake the pie up to 1 day in advance. Store covered at room temperature.

Can I use store-bought crust?

Yes, but the cheddar crust makes this pie unique.

The pie may have been underbaked. It should jiggle slightly in the center but not be liquid when removed from the oven.

A rich and nutty twist on the classic pecan pie, made with deeply flavored brown butter filling and a savory-sweet flaky cheddar cheese crust.

Scale

1. In a large bowl, whisk together flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheddar cheese.
2. Add ice water, 1 tablespoon at a time, until dough comes together. Shape into a disk, wrap in plastic, and refrigerate for 1 hour.
3. Preheat oven to 350°F (175°C). Roll chilled dough into a 12-inch circle and fit into a 9-inch pie dish. Trim and crimp edges. Chill while preparing filling.
4. In a saucepan over medium heat, melt butter and cook until golden brown and nutty, about 5–7 minutes. Let cool slightly.
5. In a bowl, whisk together corn syrup, brown sugar, salt, vanilla, and eggs. Whisk in cooled brown butter until smooth.
6. Stir in pecans and pour mixture into prepared crust.
7. Bake for 55–65 minutes, until filling is set and crust is golden brown. Tent edges with foil if browning too quickly.
8. Cool completely before slicing and serving.

The cheddar crust adds a subtle savory depth that balances the sweetness of the pecan filling.
Make the crust up to 2 days ahead and keep chilled until ready to use.
For an extra flavor boost, toast pecans lightly before adding them to the filling.

Keywords: pecan pie, brown butter, cheddar crust, holiday dessert, Thanksgiving