Recipe By : Dessert Show #DS3001
Serving Size : 0 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 Salted butter -- +3 tb
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°F.
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 to 9" tart pan with removable
bottom. On floured board using floured rolling pin, roll out dough to
10" circle, 1/4" 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.
