Deer Valley Pecan Pie

Yields Makes 8 or 9 servings
AuthorPastry Chef Letty Flatt
Notes: Letty Flatt, pastry chef at the Deer Valley Resort in Park City, Utah, lightly toasts the pecans, browns the butter, and uses maple syrup in her recipe. Store cool pie airtight up to 3 days at room temperature.

Ingredients

 1 3/4 cups pecan halves
 6 tablespoons butter or margarine
 3 large eggs
 2 tablespoons all-purpose flour
 1 cup firmly packed brown sugar
 1/2 cup maple syrup
 1 teaspoon vanilla
  Butter crust
Nutrition Facts

Servings 0

Amount Per Serving
Calories 564Calories from Fat 56
% Daily Value *
Total Fat 35g54%
Saturated Fat 13g65%
Cholesterol 143mg48%
Sodium 216mg9%
Total Carbohydrate 61g21%
Dietary Fiber 1.9g8%
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Spread pecans in a single layer in a 10- by 15-inch pan. Bake in a 350° oven until nuts are fragrant and just slightly darker, about 7 minutes.

Step 2
2

In a 1- to 1 1/2-quart pan, cook butter over high heat just until it begins to brown and have a nutty aroma, 4 to 5 minutes; remove from heat.

Step 3
3

In a blender or food processor, finely grind 1/4 cup pecans.

Step 4
4

In a bowl, beat eggs to blend. Add ground pecans, pecan halves, browned butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour nut mixture into the baked crust.

Step 5
5

Bake in a 350° oven until center is set when pie is slightly shaken, about 25 minutes. Let pie stand at least 30 minutes or until cool.

Step 6
6

Remove pan rim and cut pie into wedges.

Ingredients

 1 3/4 cups pecan halves
 6 tablespoons butter or margarine
 3 large eggs
 2 tablespoons all-purpose flour
 1 cup firmly packed brown sugar
 1/2 cup maple syrup
 1 teaspoon vanilla
  Butter crust

Directions

Step 1
1

Spread pecans in a single layer in a 10- by 15-inch pan. Bake in a 350° oven until nuts are fragrant and just slightly darker, about 7 minutes.

Step 2
2

In a 1- to 1 1/2-quart pan, cook butter over high heat just until it begins to brown and have a nutty aroma, 4 to 5 minutes; remove from heat.

Step 3
3

In a blender or food processor, finely grind 1/4 cup pecans.

Step 4
4

In a bowl, beat eggs to blend. Add ground pecans, pecan halves, browned butter, flour, brown sugar, maple syrup, and vanilla. Mix well. Pour nut mixture into the baked crust.

Step 5
5

Bake in a 350° oven until center is set when pie is slightly shaken, about 25 minutes. Let pie stand at least 30 minutes or until cool.

Step 6
6

Remove pan rim and cut pie into wedges.

Deer Valley Pecan Pie
IngredientsDirections

Search All of Sunset's Recipes

The Latest