Yield: 12 Servings
|1½ cup||All-purpose flour|
|1||Stick cold unsalted butter; cut into chunks|
|3 tablespoons||Ice water; (up to 4)|
|¾||Stick; (6 tablespoons) unsalted butter, softened|
|1 cup||Firmly packed dark brown sugar|
|3 larges||Eggs; at room temperature|
|¾ cup||Dark corn syrup|
|1 tablespoon||Pure vanilla extract|
|2½ cup||Pecan halves; toasted|
|Softened ice cream; as an accompaniment|
Equipment Needed: 9-inch pie plate; electric mixer 1. (Crust) In a bowl, whisk together the flour and salt. With a pastry cutter, cut in the butter until the mixture is coarsely textured with small, irregular flakes and bits the size of small peas. Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together. Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and chill for 1 hour.
2. On a lightly floured surface, roll out the dough into a ⅛-inch-thick round and fit into the pie pan. Trim any excess dough and crimp the edges decoratively. Set the pan in the freezer for 30 minutes. Preheat the oven to 375°F.
3. (Filling) Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed. Add the eggs, 1 at a time, beating for 20 seconds after each addition. Scrape down the bowl. Add the corn syrup, vanilla, bourbon, and salt, and beat until combined. Fold in 1 cup of the pecans.
4. Pour the filling into the shell, then arrange the reamining 1½ cups pecans over the filling. Bake for 55-60 minutes, until the center is no longer runny. (The filling will still be soft but will firm up with cooling.) Remove the pie to a wire rack to cool for 1 hour. Chill the pie for 2 hours.
5. To serve, cut the pie with a very sharp knife and top with softened ice cream.
Posted to recipelu-digest Volume 01 Number 528 by Perry Greene <palgreen@...> on Jan 14, 1998