BUTTER PECAN PIE

Course: Dessert

Cuisine: American

Keyword: PecanPie

Servings: 1 serving

Calories: 695kcal

-- 1 1/2 cups unbleached all- purpose flour + additional flour for rolling pastry
-- 1 teaspoon sea salt
-- 3/4 cup 6 ounces chilled unsalted butter, cut into cubes
-- 1/4 cup ice water

Combine the 1 1/2 cups flour and the salt in a food processor and mix briefly. Gradually add the butter to the flour mixture while pulsing the processor on and off, until the butter is cut into pieces the size of small peas. With the processor running, gradually add the ice water and process until large clumps form.
Remove the dough from the processor, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate 1 hour.
Let the dough soften slightly at room temperature. Roll the dough on a lightly floured surface into a 13-inch round. Carefully transfer the dough to a 9-inch pie pan. Trim any dough hanging over the edge. Crimp the edges decoratively. Freeze for 10 minutes.

Preheat the oven to 425 degrees. Place rack in lowest position possible in oven.
Combine the pecans, brown sugar, corn syrup, butter, flour and salt in a heavy saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes.
Whisk together the eggs and vanilla. Stir about 1/2 cup of the hot sugar mixture into the eggs to temper them, then stir this mixture into the hot sugar mixture.
Pour the filling into the pie shell. Bake 10 minutes. Reduce the oven temperature to 325 degrees. Bake until the custard has set and the nuts rise to the top, about 30 to 40 minutes. If the crust browns too quickly, cover with foil. Transfer to a rack and let cool.
Serve with ice cream or whipped cream. Serves 8.