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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (207g) Recipe makes 8 servings |
||
| Calories 996 | ||
| Calories from Fat 686 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 76.3g | 117% | |
| Saturated Fat 17.8g | 88% | |
| Monounsaturated Fat 36.5g | ||
| Polyunsaturated Fat 17.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 151mg | 50% | |
| Sodium 188mg | 7% | |
| Potassium 432mg | 12% | |
| Total Carbohydrate 77.8g | 25% | |
| Dietary Fiber 7.4g | 29% | |
| Sugars 39.6g | ||
| Protein 11.3g | 22% | |
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5 Cup Pecan Pie
By: Steve_G
Dec 11, 2001
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.
SERVES 8 , 1 Pie
Ingredients
- 5 1/2 cups pecan halves
- 3 tablespoons flour
- 12 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 3/4 cup light corn syrup
- 2 tablespoons light corn syrup
- 4 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 pie shell
Directions
1
Preheat oven to 350°F.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
Let cool completely.4
Place the roasted nuts in a food processor and process until smooth and buttery.5
Add the flour and pulse until incorporated.6
Scrape into a large bowl and set aside.7
Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown.8
Remove from heat and set aside.9
Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended.10
Fold in the remaining 5 cups pecans.11
Pour the filling into the pre-baked pie shell.12
Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown.13
Transfer to a rack to cool.14
Serve warm or at room temperature.
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Bourbon And Chocolate Pecan Pie
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- Course > Desserts > Pies & Tarts > Pies
- Main Ingredient > Eggs/Dairy > Eggs
- Main Ingredient > Fruit > Nuts
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Holiday/Event > Religious > Christmas
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Chicagoland Chef du Jour
On Dec 10, 2008
I have made this recipe a few times and it has been well liked. It is somewhat labor intensive but worth the effort. Lots of pecans, just the way a pecan pie should be. The recipe I have always used is from: An American Place by Larry Forgione
From: Chef #704282
On Dec 26, 2007
Didn't like this recipe! Way too many pecans! Good flavor but it was too hard to even cut because of all the pecans. Family members were disappointed in this pie on Christmas Day and it was left on plates. Will definately NOT make this recipe again!
From: Bev
On Nov 28, 2002
This has to be the best pecan pie I have ever made or tasted! Pecans take center stage in this fabulous recipe. Simple to prepare with excellent results! Thanks for sharing, Steve!
From: LoriLou
On Nov 28, 2003
Steve, you are a genius! This is THE best nut pie ever! The toasted nut butter, abundance of nuts and the lighter filling make this wonderful. I used walnuts, as my SIL is allergic to pecans. The only other adjustment was to increase bake time for high altitude, and next time will use a larger pan. This was definitely a big hit at Thanksgiving dinner, thank you! My other nut pie recipes are now out the window.
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