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Ingredients
- 1Â 1/2 c. All-purpose flour
- 1/2 c. Salted butter chilled
- 5 Tbsp. Ice water (5 to 6)
- 5 Tbsp. Salted butter
- 1 c. Dark brown sugar firmly pac k
- 1/2 c. Light corn syrup
- 2 tsp Pure vanilla extract
- 3 lrg Large eggs beaten
- 1Â 1/2 c. Minced pecans
Directions
- Preheat oven to 350-degrees F. In a medium bowl combine flour and chilled butter with a pastry cutter till dough resembles coarse meal. Add in water gradually and mix just till dough holds together and can be shaped into a ball. Or possibly, use a food processor fitted with metal blade to combine four and butter till they resemble coarse meal. Add in watter by tablespoonfuls and process just till a dough ball begins to create. Wrap dough tightly in a plastic scrap or possibly a plastic bag. Chill 1 hour or possibly till hard.
- On floured board using a floured rolling pin, roll out dough into a 10x10-inch pan. Fold dough in half and then into quarters. Place it in an 8x8-inch baking pan. Unfold the dough and press it into the corners and up along the sides of the pan. Chill 15 min.
- TO PREPARE THE FILLING: Heat 5 Tbsp. of butter in medium saucepan over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix till smooth. Add in vanilla and Large eggs, and beat with spoon till thoroughly combined. Mix in minced pecans. Pour the pecan filling into the pastry-lined pan. If dough extends beyond filling minsture trim dough with a knife. Place pan in center of oven and bake 50-60 min or possibly till filling is set. Cold on wire rack. Cut into 2x2-inch square, and top each with a pecan half. Serve at room temperature or possibly chilled.
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