Paul Prudhomme has a roasted pecan butter pecan pie. You roast 1/2 cup of
pecans until dark and process in the food processor until you get a relatively
smooth butter, about 2-3 minutes. Then add that in with the ingredients:
3 lrg eggs
1 cup sugar
1 cup dark corn syrup
2 tablespoons unsalted butter, melted and cooled
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Beat the eggs a little and add the rest of the ingredients including
the pecan butter. He also calls for a cup of unroasted pecans but
you could probably skip them and just cook the filling in a pie shell.
You will still get the pecan flavor. This recipe was in his cookbook,
The Prudhomme Family Cookbook.