Ingredients
-
5 1/2
-
3
-
12
-
1
-
3/4
-
2
-
4
-
2
-
1
-
-
-
-
-
-
Directions
5 Cup Pecan Pie, 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., It has 3/4 cup of light corn syrup and then 2 tbsp. of light corn syrup, how much are we suppose to use?, Steve, this is the perfect pie! Its just sweet enough and full of nuts without being either syrup-y or dry. I’ve never tasted anything like it and I didn’t change a thing. I made both this pie and your $25 pumpkin pie for Thanksgiving yesterday, and my husband has been offering to clean and get my nails done all morning. This is the only pecan pie recipe i will ever use, thank you!
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
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
Done
|
Let Cool Completely. |
|
4
Done
|
Place the Roasted Nuts in a Food Processor and Process Until Smooth and Buttery. |
|
5
Done
|
Add the Flour and Pulse Until Incorporated. |
|
6
Done
|
Scrape Into a Large Bowl and Set Aside. |
|
7
Done
|
Heat the Butter in a Small Saucepan Over Medium-High Heat Until It Starts to Foam and Turns a Light Brown. |
|
8
Done
|
Remove from Heat and Set Aside. |
|
9
Done
|
Add the Brown Sugar, Corn Syrup, Eggs, Vanilla, and Browned Butter to the Nut Paste and Stir Until Well Blended. |
|
10
Done
|
Fold in the Remaining 5 Cups Pecans. |
