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