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Ingredients
- Â Â All-purpose flour for dusting
- 1/2 x recipe Pate Brisee (see below) or possibly
- Â Â a frzn store-bought pastry shell
- 2Â 1/2 c. pecan halves
- 4 lrg Large eggs
- 1/2 c. sugar
- 1 c. dark corn syrup
- 1/2 c. light corn syrup
- 1 tsp pure vanilla extract
- Â Â whipped cream for serving
- 2Â 1/2 c. all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 c. chilled unsalted butter cut up
- 1/4 c. ice water - (to 1/2 c.)
Directions
- For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds. With machine running, add in ice water in a slow, steady stream through feed tube. Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add in more ice water, 1 Tbsp. at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and refrigerateat least 1 hour. Dough may be stored, frzn, up to 1 month.
- Heat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer till hard, about 15 min.
- Coarsely chop 1 1/4 c. pecans; set aside. In a medium bowl, combine Large eggs and sugar. Whisk to combine. Add in corn syrups and vanilla. Whisk till well combined. Add in minced pecans, and stir. Pour into prepared crust.
- Arrange remaining 1 1/4 c. pecan halves decoratively on top of pie. Bake till crust is golden brown, filling is hard, and a cake tester inserted in center of pie comes out clean; 50 to 55 min. Cold completely before slicing. Serve with whipped cream.
- This recipe yields 1 nine-inch pie.
- Yield: 1 nine-inch pie
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