5 Cup Pecan Pie Recipe

Ingredients for 5 Cup Pecan Pie

• Pecan Halves
• 1/4 cup all-purpose flour
• Unsalted Butter
• Light Brown Sugar
• Light Corn Syrup
• 2 large eggs
• Vanilla Extract
• 1 (9-inch) pre-baked pie crust

How to Make 5 Cup Pecan Pie

1. Preheat oven to 350°F (175°C).
2. Spread 1/2 cup of pecans on a baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly browned and fragrant. Watch carefully to prevent burning.
3. Let the toasted pecans cool completely.
4. Place the cooled pecans in a food processor and process until smooth and buttery. This will create a wonderful base for the filling.
5. Add 1/4 cup all-purpose flour to the food processor and pulse until just incorporated. Don't over-process.
6. Scrape the nut mixture into a large bowl and set aside.
7. In a small saucepan, melt 1/2 cup (1 stick) unsalted butter over medium-high heat. Continue cooking, swirling occasionally, until the butter foams and turns a light amber brown (be careful not to burn).
8. Remove the browned butter from the heat and set aside to cool slightly.
9. Add 1 cup packed light brown sugar, 1/2 cup light corn syrup, 2 large eggs, and 1 teaspoon pure vanilla extract to the nut mixture. Stir until well combined.
10. Gently fold in the remaining 4 1/2 cups of pecans.
11. Pour the filling into a 9-inch pre-baked pie crust.
12. Bake for 30-40 minutes, or until the filling is set, slightly puffed, and the crust is golden brown. If the crust is browning too quickly, cover the edges with foil.
13. Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
14. Serve warm or at room temperature. Enjoy!