- 8
Ingredients
- For crust:
- 1.5 C all-purpose flour
- 4 TBS cold unsalted butter
- 1 large egg yolk
- Approx 2 TBS ice water
- For the filling:
- 1 C pecan halves, lightly toasted
- 3 large eggs, lightly beaten
- 2 large egg yolks
- 1 C dark corn syrup
- 1 C granulated sugar
- 2 TBS unsalted butter, melted
- 1 shot bourbon whiskey
- 1 tsp vanilla
Preparation
Step 1
For crust:
Stir a pinch of salt into the flour in a large mixing bowl. With a pastry blender, cut the butter into the flour until the mixture resembles cornmeal.
Mix in the egg yolk and 2 TBS ice water. Gradually add add'l ice water, a few drops at a time, until it forms a ball. Shape into a flat disk, wrap in plastic wrap, and refrigerate for 30 mins. On a lightly floured surface, roll out 1/4 inch thick/12-inch round. Press into the bottom and up the sides of a 10-inch tart pan with removable bottom. With the back of a knife, trim the dough level with the edge of the pan.
OR you can do what I did--used a Trader Joe's pie crust. :)
For the filling:
Preheat oven to 350. Scatter the pecans evenly over the crust. In mixing bowl, whisk together eggs, egg yolks, corn syrup, sugar, butter, bourbon and vanilla until well blended. Pour this mixture over pecans.
Bake for 50-55 minutes or until a knife inserted halfway between center and edge comes out clean. Remove from oven and cool on rack; serve with whipped cream.