Close
Ingredients
| pecans: 5 1/2 cups (halves) |
| all-purpose flour (unsifted): 3 Tbl |
| unsalted butter: 12 Tbl |
| light brown sugar (packed): 1 cup |
| light corn syrup: 3/4 cup |
| light corn syrup: 2 Tbl |
| eggs: 4 (large//lightly beaten) |
| vanilla extract: 2 tsp |
| frozen pie crust: 1 crust |
5 Cup Pecan Pie
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°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 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.