5 Cup Pecan Pie

Directions

1. 1
   Preheat oven to 350°F.
2. 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. 3
   Let cool completely.
4. 4
   Place the roasted nuts in a food processor and process until smooth and buttery.
5. 5
   Add the flour and pulse until incorporated.
6. 6
   Scrape into a large bowl and set aside.
7. 7
   Heat the butter in a small saucepan over medium-high heat until it starts to foam and turns a light brown.
8. 8
   Remove from heat and set aside.
9. 9
   Add the brown sugar, corn syrup, eggs, vanilla, and browned butter to the nut paste and stir until well blended.
10. 10
    Fold in the remaining 5 cups pecans.
11. 11
    Pour the filling into the pre-baked pie shell.
12. 12
    Bake for 30 to 40 minutes, until the filling is slightly puffed and the crust is golden brown.
13. 13
    Transfer to a rack to cool.
14. 14
    Serve warm or at room temperature.