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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By spankie2_12211545
Clover, 80
on October 25, 2011
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Very, very, very good. This was my first pie and I'm so glad I started out with this one. I read a lot of reviews complaining about too much filling but I didn't have that problem. I did use half the pecans to blend into a buttery mixture like one of the other reviewers and will do it that way again. I also used sorghum molasses which a friend had just made this past Saturday. I'm sure that helped. What I also liked was it wasn't even close to being runny and it wasn't overly sweet like I've heard Pecan Pies can be. Lovely recipe Mr. Forgione thank you for sharing.
By Maryowich
on December 02, 2010
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Followed recipe to the letter and ended up with pecan soup. Way to many pecans. Did not allow the pie to bake and set correctly. Although it tasted OK would only give 1 star.
By shirleyjune
Rialto, CA
on November 17, 2010
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Five stars for taste but 4 stars for recipe as written. 5-1/2 cups of pecans is way too much for 1 9" pie crust but not quite enough for 2. It was even too much for a deep dish pie crust. The second time I made this I reduced the recipe to 3-1/2 cups of pecans. Worked much better and was still loaded with nuts.
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