Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Pecan Pie

Recipe reprinted with permission Larry Forgione from An American Place copyright 1996

  • Cook Time

    40 min

  • Level

    --

  • Yield

    6 to 8 servings

Close

Times:

Prep
50 min
Inactive Prep
--
Cook
40 min
Total:
1 hr 30 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Advertisement
Advertisement