Pecan Pie

Total Time:
1 hr 30 min
Prep:
50 min
Cook:
40 min

Yield:
6 to 8 servings

Ingredients
  • 5 1/2 cups pecan halves
  • 3 tablespoons flour
  • 12 tablespoons lightly salted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup plus 2 tablespoons light corn syrup
  • 4 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 pre-baked pie shell
Directions
  • Preheat oven to 350 degrees F.

  • Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 to 10 minutes, until lightly browned and fragrant. Let cool. (Do not turn the oven off.) Put the cooled nuts in a food processor or blender and process until smooth and buttery. Scrape the nut paste into a large bowl. Add the flour and work it in with a fork until completely incorporated. Set aside.

  • Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light nutty brown. Pour into a small bowl.

  • Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended. Fold in the remaining 5 cups pecans.

  • Pour the filling into the pre-baked pie shell. Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown. Transfer to a rack to cool. Serve warm or at room temperature.


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    Pecan Pie

    Recipe courtesy of Ree Drummond