5 Cup Pecan Pie

Steve_G's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 40 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8

Yield: 1.0 Pie

• 5 ½ cups pecan halves
• 3 tablespoons flour
• 12 tablespoons unsalted butter
• 1 cup packed light brown sugar
• ¾ cup light corn syrup
• 2 tablespoons light corn syrup
• 4 large eggs , lightly beaten
• 2 teaspoons vanilla extract
• 1 pie shell

Directions:

1. Preheat oven to 350°F.
2. 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.
3. Let cool completely.
4. Place the roasted nuts in a food processor and process until smooth and buttery.
5. Add the flour and pulse until incorporated.
6. Scrape into a large bowl and set aside.
7. Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown.
8. Remove from heat and set aside.
9. Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended.
10. Fold in the remaining 5 cups pecans.
11. Pour the filling into the pre-baked pie shell.
12. Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown.
13. Transfer to a rack to cool.
14. Serve warm or at room temperature.

Reviews

[Bev]

This has to be the best pecan pie I have ever made or tasted! Pecans take center stage in this fabulous recipe. Simple to prepare with excellent results! Thanks for sharing, Steve!

[Chef #704282]

Didn't like this recipe! Way too many pecans! Good flavor but it was too hard to even cut because of all the pecans. Family members were disappointed in this pie on Christmas Day and it was left on plates. Will definately NOT make this recipe again!

[LoriLou]

Steve, you are a genius! This is THE best nut pie ever! The toasted nut butter, abundance of nuts and the lighter filling make this wonderful. I used walnuts, as my SIL is allergic to pecans. The only other adjustment was to increase bake time for high altitude, and next time will use a larger pan. This was definitely a big hit at Thanksgiving dinner, thank you! My other nut pie recipes are now out the window.