Recipe courtesy of Larry Forgione
Recipe courtesy of Larry Forgione
Watch how to make this recipe.
Pecan Pie
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- Total: 1 hr 30 min
- Prep: 50 min
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1010
- Total Fat
- 76 g
- Saturated Fat
- 19 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 7 g
- Sugar
- 58 g
- Protein
- 11 g
- Cholesterol
- 139 mg
- Sodium
- 321 mg
- Total: 1 hr 30 min
- Prep: 50 min
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1010
- Total Fat
- 76 g
- Saturated Fat
- 19 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 7 g
- Sugar
- 58 g
- Protein
- 11 g
- Cholesterol
- 139 mg
- Sodium
- 321 mg
Ingredients
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.
