Crust:
1 3/4 c All-purpose flour
1/4 c White sugar
1/2 c Salted butter; chilled
2 lg Egg yolks
3 tb Ice water
Filling:
1 c Dark corn syrup
1/2 c Plus 3 tablespoons salted
-butter
1 c White sugar
2 tb Maple syrup
1/4 ts Salt
2 lg Eggs; lightly beaten
1 ts Pure vanilla extract
2 1/2 c Pecans
Whipped cream
Preheat oven to 300 degrees. Crust: using food processor fitted with metal
blade. Combine flour, sugar and butter. Process until dough resembles
coarse meal. Add egg yolks and water. Process until a ball begins to form.
Shape dough into a disk. Wrap tightly in plastic wrap and chill in
refrigerator 1 hour or until firm. Filling: combine corn syrup, butter,
sugar, maple syrup, and salt in double broiler. Bring to a boil over medium
heat and stir often. Remove from heat and cool to room temperature. Once
cool, add eggs and vanilla. Stir until smooth. Set syrup aside until ready
to use. To assemble: spray vegetable oil cooking spray on 8-9-inch tart
pan with removable bottom. On floured board using floured rolling pin, roll
out dough to 10-inch circle, 1/4-inch thick. Place pastry in pan. Lightly
press into bottom and sides. Roll off excess dough from top edge with a
rolling pin. Fill pastry shell with pecans. Pour filling over nuts. Bake 90
minutes or until golden brown. Let pie cool, then remove sides of pan.
Serve sliced with whipped cream garnish.
Yields
1 Servings
