Description
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.
Ingredients
- Pecan Halves
- Flour
- Unsalted Butter
- Light Brown Sugar
- Light Corn Syrup
- Eggs
- Vanilla Extract
- Pie Shell
Instructions
- Preheat oven to 350f
- 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
- Let cool completely
- Place the roasted nuts in a food processor and process until smooth and buttery
- Add the flour and pulse until incorporated
- Scrape into a large bowl and set aside
- Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown
- Remove from heat and set aside
- 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 to 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