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Recipe Tags: Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Pies And Tarts Desserts Eggs Dairy Fruit American Southern United States Oven Dinner Party Holiday Event Pies Nuts Eggs Food Processor Blender Dietary Christmas Thanksgiving Low Sodium Low In Something Equipment Small Appliance 4 Hours Or Less

5 Cup Pecan Pie

Don't like too sweet pecan pie? you'll like this one then, it's mostly nuts with just enough filling to hold them together. Nice change of pace and very decadent. i saw a pecan pie at a local creole restaurant, in a suburb of washington dc, that gave me the idea to develop this one.

Steps

Preheat oven to 350f.
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 completely.
Place the roasted nuts in a food processor and process until smooth and buttery.
Add the flour and pulse until incorporated.
Scrape into a large bowl and set aside.
Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown.
Remove from heat and set aside.
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.

Ingredients

pecan halves, flour, unsalted butter, light brown sugar, light corn syrup, eggs, vanilla extract, pie shell