Print
Email
Add a photoServings: 1
Ingredients
- 1Â 3/4 c. All-purpose flour
- 1/4 c. White sugar
- 1/2 c. Salted butter, chilled
- 2 lrg Egg yolks
- 3 Tbsp. Ice water
- 1 c. Dark corn syrup
- 1/2 c. Plus 3 Tbsp. salted butter
- 1 c. White sugar
- 2 Tbsp. Maple syrup
- 1/4 tsp Salt
- 2 lrg Large eggs, lightly beaten
- 1 tsp Pure vanilla extract
- 2Â 1/2 c. Pecans
- Â Â Whipped cream
Directions
- Preheat oven to 300 degrees. Crust: using food processor fitted with metal blade. Combine flour, sugar and butter. Process till dough resembles coarse meal. Add in egg yolks and water. Process till a ball begins to create.
- Shape dough into a disk. Wrap tightly in plastic wrap and refrigeratein refrigerator 1 hour or possibly till hard. Filling: combine corn syrup, butter, sugar, maple syrup, and salt in double broiler. Bring to a boil over medium heat and stir often. Remove from heat and cold to room temperature. Once cold, add in Large eggs and vanilla. Stir till smooth. Set syrup aside till ready to use. To assemble: spray vegetable oil cooking spray on 8-9-inch tart pan with removable bottom. On floured board using floured rolling pin, roll out dough to 10-inch circle, 1/4-inch thick. Place pastry in pan. Lightly press into bottom and sides. Roll off excess dough from top edge with a rolling pin. Fill pastry shell with pecans. Pour filling over nuts. Bake 90 min or possibly till golden. Let pie cold, then remove sides of pan.
- Serve sliced with whipped cream garnish.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1488g | |
| Calories 6330 | |
| Calories from Fat 3289 | 52% |
| Total Fat 378.83g | 474% |
| Saturated Fat 175.93g | 704% |
| Trans Fat 0.0g | |
| Cholesterol 1508mg | 503% |
| Sodium 2755mg | 115% |
| Potassium 1167mg | 33% |
| Total Carbs 728.28g | 194% |
| Dietary Fiber 19.8g | 66% |
| Sugars 372.86g | 249% |
| Protein 56.29g | 90% |
