Pecan Pie

1. 1

   Preheat oven to 350 degrees F.

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.

4. 4

   (Do not turn the oven off.)

5. 5

   Put the cooled nuts in a food processor or blender and process until smooth and buttery.

6. 6

   Scrape the nut paste into a large bowl.

7. 7

   Add the flour and work it in with a fork until completely incorporated.

8. 8

   Set aside.

9. 9

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

10. 10

    Pour into a small bowl.

11. 11

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

12. 12

    Fold in the remaining 5 cups pecans.

13. 13

    Pour the filling into the pre-baked pie shell.

14. 14

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

15. 15

    Transfer to a rack to cool.

16. 16

    Serve warm or at room temperature.

No additional tips available.