5 Cup Pecan Pie

5 Cup Pecan Pie

  • Prep Time: 40 mins
  • Total Time: 1 hrs 20 mins
  • Serves: 8,Yield: 1Pie

    • About This Recipe

    “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

  • 5 1/2 cupspecan halves
  • 3tablespoonsflour
  • 12tablespoonsunsalted butter
  • 1cuppacked light brown sugar
  • 3/4 cuplight corn syrup
  • 2tablespoonslight corn syrup
  • 4largeeggs, lightly beaten
  • 2teaspoonsvanilla extract
  • 1pie shell

    • Directions

  • Preheat oven to 350°F.
  • 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.

    • Reviews

  • “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!”

  • “Love this not too sweet pecan pie.I must say I did not follow the recipe exactly as I mis-read the direction.Instead of 1/2 C of Pecans toasted and processed, I used 1/2 of the Pecans!But, it turned out great and was very tasty.I had request for the recipe! Next time I will follow the direction, who knows maybe even better.Love the flavor”

  • “Best pecan pie I have ever made. Pecan pie is my husband’s hands-down favorite, and he absolutely LOVED this one. He had another slice of pie for breakfast the following morning.I’m not a big fan of pecan pie normally, but I ate an entire slice of this one and it was delicious.”

  • “This was stunning! I was nervous about using an untested recipe for Christmas dinner, but I was not disappointed! I ended up using a 1.5QT casserole dish, and it was the perfect size. There`s a lot of pecans! Even my “What do you mean we aren’t using my family’s traditional recipe?!?” husband enjoyed it!”

  • “Thanks for posting”

  • “This was my first attempt at making a pecan pie, and I think I did pretty good!While this did have a different texture and flavor from the normal pecan pies, I will say that this is a great option.I was asked to make a less-sweet pie for the holidays, and this will definitely work.The only changes I made was to substitute chopped pecans for some of the whole pecans, making it easier to cut.I also couldn’t get my food processor to make pecan butter, but I did as much as I could, and it still worked.:-)”

  • “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”

  • “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!”

  • “I just made this pie for Thanksgiving and it was the hit of the day! I reduced the corn syrup by 1 Tbs and used 1 Tbs of brandy. I also used only 4 1/2 cups of pecans because that’s all I had in the house :-)The pecan paste gives the pie marvelous flavor and the consistency of the filling is wonderful. We all enjoyed it and this will be the recipe I use from now on. Thanks Steve!”

  • “I had problems with this recipe.I used a 9″ deep dish pan but it overflowed, making a mess & ruining the crust edge.Also, I baked it for 40 minutes until it was plenty brown, as you can see in the photo, but it still didn’t set firmly – an ooey, gooey, runny (but yummy!) mess of a presentation that we ended up serving over icecream as a topping.I did re-bake it the next day, covered with foil, for another 20 minutes and that helped. Still, even with those problems, we loved the taste and the recipe is easy enough to put together.I’ve always yearned for a pecan pie with less filling and more nuts and I will try making this Larry Forgione recipe again – using 2 smaller pie shells. *Also, the pie shell should be PRE-BAKED.”

  • “This pie is outstanding! A pricey pie with a couple of extra steps, but definitely worth the cost and effort. I made this for Christmas dinner, but it actually filled TWO deep dish pie shells. Bonus! I had an extra one to take to a Christmas Eve party. I baked them together for exactly 30 minutes, though they probably could have gone a little longer. I always seem to burn pecan pies for some reason, so I was overly cautious about it this time. Everyone at both places raved about this recipe!”

  • “My first pecan pie ever and it turned out wonderful.Everyone loved it and so did I (I dont usually like all the goo that is normal pecan pie).Even though 5 cups of pecans can be expensive, this pie is well worth it!”

  • “Absolutely Perfect!This is a great recipe and not too sweet like other pecan pies.I got soooo many compliments on this one, I will use this recipe every year.”

  • “This is absolutely the best pecan pie I have ever eaten! I could eat the whole thing by myself! It is dangerous in my house! If you like nuts better than custard, this pie is for you. Foolproof!”

  • “Great recipe indeed. I’ve been making this for a decade. The “genius” creator of this dish is Larry Forgione. It’s “restaurant quality” alright– An American Place was of quality (that is, to us New Yorkers, before it moved to Lex.). We should give credit where it’s due… its only right that we mention the source.Update: Its published in his book, “An American Place” and posted on Food Network’s site. Gimme a break! https://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13658,00.html “

  • “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.”

  • “WOW!!! what a pie. Absolutly fantastic. I followed recipe as written. Not too sweet. Very rich in flavor. And no leftovers. I baked in a deep dish pan and it fit perfectly. Thanks so much for the wonderful recipe!!!”

  • “Thank you, Steve, for a wonderful pecan pie recipe!We’re nuts about pecan pie at our house (pun intended) and we loved this recipe.I’ll be making it again and again – I followed the recipe exactly and wouldn’t change a thing!”

  • “This is absolutely fabulous! I love pecan pie, but it is often way too sweet – this one is just perfect. Rich, just sweet enough and the wonderful pecan flavor is dominant. I’m not a great baker and this recipe went without a hitch -Thanks Steve for a superb recipe!”

  • “This pie was a big hit with my family. I will definitely be making this one again. Thanks so much for posting.”

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