Pecan Pie

By maredan

Ingredients

• Pastry
• 1-1/4 cups all-purpose flour, sifted
• 1 tablespoon sugar
• pinch of salt
• 1/2 cup cold, unsalted butter, cut into pieces
• 3 tablespoons ice water, approximately
• Filling
• 1 cup brown sugar
• 1/4 cup icing sugar
• 3/4 cup corn syrup
• 1/4 cup semi-salted butter, melted
• 3 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 1-1/2 cups pecans

Details

Servings 12

Preparation

Step 1

Directions
Pastry
In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse for several seconds until the butter pieces are the size of peas. Add the water. Pulse for several seconds more until the dough just begins to hold together, adding more water if necessary. Remove the dough and shape into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
On a floured surface, roll out the dough. Use to line a 23-cm (9-inch) pie plate.
With the rack in the middle position, preheat the oven to 190°C (375°F).
Filling
In a bowl and using a wooden spoon, combine the brown sugar, icing sugar, corn syrup and butter. Add the eggs and vanilla. Stir vigorously until smooth. Add the pecans. Pour into the pie shell and bake until the crust is golden and the centre nearly set, 35 to 40 minutes.
Let cool before serving, about 4 hours.
Delicious with vanilla ice cream.