Ingredients
Scale
- Crust
- All -purpose flour- 1 1/4 cups
- Butter( Unsalted)- 1/2 cup ( butter should be chilled and cut into small pieces)
- Ice water- 70 ml
- Sugar- 2 tbsp
- Salt-1/2 tsp
- Filling
- Pecan nuts-300 gm
- Eggs- 3 large
- Butter( unsalted)-60 gm
- Corn Syrup- 155 ml
- Brown sugar- 1 cup
- Heavy cream- 60 ml
- Salt 1/4 tsp
- Nutmeg- 1/2 tsp
Instructions
- Combine flour, sugar and salt. Add 1/2 unsalted butter( cut into 2 cm pieces). Transfer this in your stand mixer or food processor and process for about 20 seconds.
- Pour half of water ( 35 ml) through the tube in a slow stream. Dough should hold together when nipped. It should not take more than 20 seconds.
- Place the dough on the work surface and make a ball. Cover and put in the refrigerator for 30 min.
- Place the chilled dough on work dry surface and roll a circle ( 33 cm).
- Fold the dough in half and transfer to 23 cm pie dish. Refrigerate white we are preparing our filling.
- Filling
- Place corn syrup, butter, brown sugar in a large saucepan. Let it boil stirring constantly.
- Remove from heat and let it cool for a while.
- In a medium bowl whisk eggs.
- Add whisked eggs, cream, salt to lukewarm syrup.
- Take еру crust from the fridge, place chopped pecan pies on the bottom of the crust. Pour filling. Bake 50 min.
- Remove from the oven and place on wire rack to cool. Serve with whipping cream.
- Prep Time: 45 mins
- Cook Time: 50 mins
- Category: Pies and Tarts
- Cuisine: American