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Pecan Pie




Source of Recipe


An American Place (reprinted w/ permission by Larry Forgione)


Recipe Introduction


If you like Pecan Pie this will knock your socks off! Slightly labor intensive but worth every minute of prep.


List of Ingredients





5 1/2 C pecan halves
3 T flour
12 T lightly salted butter, at room temp.
1 C light brown sugar, packed
3/4 C + 2 T light corn syrup
4 large eggs, slightly beaten
2 T vanilla extract
1 pre-baked deep pie shell

Recipe



Preheat oven to 350°
Prebake pie crust for 15 minutes.
Spread - 1/2 CUP - pecans on a cookie sheet. Toast for 8-10 minutes until lightly browned and fragrant. Let cool.
Put the cooled pecans in a food processor and process until smooth making a paste. Scrape the nut paste into a large bowl.
Add the flour and work until well combined. Set aside.
Heat the butter in a small sauce pan over med-high heat until it starts to foam and turn a nutty brown. Pour into 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 remaing 5 cups of pecans.
Pour the filling into the prebaked pie shell.
Bake for 30-40 minutes until slightly puffed and the crust is golden brown.
Transfer to a cooling rack.
Serve warm or at room temp.