Pecan Pie

By Janet-2

Ingredients

• The Crust:
• • 1 ½ cups unbleached all purpose flour + additional flour for rolling pastry
• • 1 tsp. sea salt
• • ¾ cup (6 ounces) chilled unsalted butter, cut into cubes
• • ¼ cup ice water
• The Filling:
• • 1 ½ cups pecans (halves and pieces)
• • 1 cup golden brown sugar
• • 1 cup light corn syrup
• • ½ cup unsalted butter
• • 1 tbsp. all-purpose flour
• • ¼ tsp. sea salt
• • 3 eggs, lightly beaten
• • 1 tsp. vanilla
• • Vanilla ice cream

Preparation

Step 1

The Crust:

Combine 1 ½ cups flour and the salt in a processor; mix briefly. Gradually add butter while pulsing processor on and off, until butter is the size of small peas. With processor running, gradually add ice water. Process until large clumps form. Remove dough from processor, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate for 1 hour.

Let dough soften slightly at room temperature. Roll dough on a lightly floured surface into a 13-inch round. Carefully transfer dough to a 9-inch pie pan. Trim any dough hanging over the edge. Crimp edges decoratively. Freeze for 10 minutes.

To make the filling: Preheat oven to 425°F. Combine pecans, brown sugar, corn syrup, butter, flour and salt in a heavy saucepan over the medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes.

Whisk together eggs and vanilla. Stir about ½ cup of the hot sugar mixture into eggs to temper them; then stir this mixture into the hot sugar mixture. Pour the filling into the pie shell.

Bake 10 minutes. Reduce the oven temperature to 325°. Bake until the custard has set and the nuts rise to the top, about 30-40 minutes. Transfer to a rack and cool.

Serve with ice cream or whipped cream.