Pecan Pie is a traditional dessert for our Thanksgiving meal. This is a recipe that I never change.
5 1/2 cups pecan halves
3 Tbsp flour
12 Tbsp butter (at room temp)
1 cup packed brown sugar
3/4 plus 2 Tbs light corn syrup
4 large eggs (slightly beaten)
2 tsp vanilla extract
1 pre-baked pie shell
Preheat oven to 350 degrees.
Spread 1/2 cup of the pecans on a baking sheet and toast them in the oven for 8 - 10 minutes until lightly browned. Let cool (Do not turn off the oven.) Put the cooled nuts in a food processor or blender and process until smooth and butter. Scrape the nut paste into a large bowl. Add the flour and work it in with a fork until completely incorporated. Set aside.
Heat butter in a small saucepan over medium-high heat until it starts to foam and turns a light nutty brown. Pour into a 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 remaining 5 cups pecans.
Pour the filling into the pre-baked pie shell. Bake for 30 - 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.