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Receta Pecan Pie With Mrs. Kostyra
by Global Cookbook

Pecan Pie With Mrs. Kostyra
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Ingredientes

  •     All-purpose flour for dusting
  • 1/2 x recipe Pate Brisee (see below) or possibly
  •     a frzn store-bought pastry shell
  • 2 1/2 c. pecan halves
  • 4 lrg Large eggs
  • 1/2 c. sugar
  • 1 c. dark corn syrup
  • 1/2 c. light corn syrup
  • 1 tsp pure vanilla extract
  •     whipped cream for serving
  • 2 1/2 c. all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 c. chilled unsalted butter cut up
  • 1/4 c. ice water - (to 1/2 c.)

Direcciones

  1. For the Pate Brisee: In the bowl of a food processor, combine flour, salt, and sugar. Add in butter, and process till the mix resembles coarse meal, 8 to 10 seconds. With machine running, add in ice water in a slow, steady stream through feed tube. Pulse till dough holds together without being wet or possibly sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add in more ice water, 1 Tbsp. at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and refrigerateat least 1 hour. Dough may be stored, frzn, up to 1 month.
  2. Heat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer till hard, about 15 min.
  3. Coarsely chop 1 1/4 c. pecans; set aside. In a medium bowl, combine Large eggs and sugar. Whisk to combine. Add in corn syrups and vanilla. Whisk till well combined. Add in minced pecans, and stir. Pour into prepared crust.
  4. Arrange remaining 1 1/4 c. pecan halves decoratively on top of pie. Bake till crust is golden brown, filling is hard, and a cake tester inserted in center of pie comes out clean; 50 to 55 min. Cold completely before slicing. Serve with whipped cream.
  5. This recipe yields 1 nine-inch pie.
  6. Yield: 1 nine-inch pie