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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
- 6 tbsp (85g) Unsalted butter
- 3 cup (150g) Packed dark brown sugar
- 1 cup (120ml) Light corn syrup or glucose syrup
- 1 cup (85g) Pure maple syrup
- 3 eggs Large eggs
- 1 yolk Large egg yolk
- 1 tbsp Vanilla extract
- 1 tsp Fine sea salt
- 1 tsp Apple cider vinegar
- 1 pinch Flaky sea salt (optional, after baking) (optional)
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 nutty and amber. Cool slightly.
Whisk brown sugar, corn syrup, maple syrup, eggs, yolk, vanilla, salt, vinegar, and brown butter until smooth.
Arrange toasted pecans in prepared crust. Pour filling evenly over pecans.
Bake at 350°F / 177°C approximately 50-60 minutes. Doneness: edges should be set, center should have a gentle wobble approximately 2-3 inches across. Do not wait until the entire center is rigid. Internal filling should finish setting while cooling.
Cool at least 3 hours. Do not overbake.
Optionally finish with a pinch of flaky salt after baking.
Nutrition per serving
520
Calories
6g
Protein
58g
Carbs
32g
Fat
