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Ingredients
All-Butter Pie Crust (Half Batch)
- 1 cups (150g) All-purpose flour
- 1 tbsp Granulated sugar
- 1 tsp Fine sea salt
- 1 cup (113g) Very cold unsalted butter, cut into cubes
- 3 tbsp Ice water
- 1 tsp Apple cider vinegar or lemon juice
Pecan Filling
- 2 cups (220g) Pecan halves
- 8 tbsp (113g) Unsalted butter
- 3 cup (150g) Packed dark brown sugar
- 1 cup (120ml) Dark corn syrup or glucose syrup
- 1 cup (85g) Pure maple syrup
- 1 tbsp Molasses
- 3 eggs Large eggs
- 1 yolk Large egg yolk
- 3 tbsp Bourbon
- 1 tbsp Vanilla bean paste
- 1 tsp Fine sea salt
Finish
- 1 pinch Flaky sea salt
Instructions
Prepare half batch all-butter pie crust. Form into disk, wrap, and refrigerate at least 1 hour. Roll and fit into 9-inch pie plate. Chill before filling.
Toast pecans at 350°F until fragrant, approximately 7-9 minutes. Cool.
Brown butter in a saucepan until deep amber and aromatic. Cool slightly.
Whisk brown sugar, corn syrup, maple syrup, molasses, eggs, yolk, bourbon, vanilla bean paste, salt, and brown butter until smooth.
Add toasted pecans to prepared crust. Pour in filling.
Bake at 350°F / 177°C approximately 50-60 minutes. Doneness: edges set, center still has a controlled wobble.
Cool at least 3 hours.
Finish with a small amount of flaky sea salt.
Nutrition per serving
560
Calories
7g
Protein
62g
Carbs
34g
Fat
