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Deer Valley Pecan Pie





Yields
Makes 8 or 9 servings

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.

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories564
% Daily Value *
Total Fat 35g45%

Saturated Fat 13g65%
Cholesterol 143mg48%
Sodium 216mg10%
Total Carbohydrate 61g23%

Dietary Fiber 1.9g7%
Protein 6.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.