Tuesday, November 21, 2006
Toasted Pecan Pie
3 cups pecans about 3/4 pound, divided
6 large eggs
2 cups sugar
2 cups dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350°F. Coarsely chop 2 cups pecans and reserve. Spread 1 cup pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 12 minutes. Cool, then grind nuts finely in processor. Maintain oven temperature.
Roll out crust on lightly floured surface to 13-inch round and place crust to 10-inch-diameter pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Freeze crust 20 minutes. Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla, salt, and ground toasted pecans; whisk until blended. Mix in chopped pecans. Pour filling into crust.
Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Transfer to rack and cool at least 3 hours. (Can be prepared 8 hours ahead. Let stand at room temperature.)