5 Cup Pecan Pie

1. 1

   Preheat oven to 350u00b0F.

2. 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. 3

   Let cool completely.

4. 4

   Place the roasted nuts in a food processor and process until smooth and buttery.

5. 5

   Add the flour and pulse until incorporated.

6. 6

   Scrape into a large bowl and set aside.

7. 7

   Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown.

8. 8

   Remove from heat and set aside.

9. 9

   Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended.

10. 10

    Fold in the remaining 5 cups pecans.

11. 11

    Pour the filling into the pre-baked pie shell.

12. 12

    Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown.

13. 13

    Transfer to a rack to cool.

14. 14

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.