Monday, November 14, 2011

Pecan Pie

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.

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