Recipe courtesy of David Rosengarten
Yield:
1 9-inch pie
Level:
Easy

Ingredients

For the crust:
For the filling:

Directions

Make the crust: In a bowl combine the flour, sugar, salt and butter and blend the mixture until it resembles coarse meal. In a small bowl combine the egg white and ice water. Add liquid to dry ingredients and toss to combine. Form dough into ball and chill 1 hour.

On a lightly floured surface, roll out dough into a round 1/8-inch thick and fit it into a 9-inch pie plate, crimping the edge. Chill 1 hour more.

Preheat oven to 400 degrees F. Prick bottom and sides of shell, fit it with a round of wax paper and weight it with rice or beans. Bake shell for 15 minutes. Remove foil and bake for an additional 10 minutes. In a small bowl whisk together egg yolk with 1/4 teaspoon water and brush bottom and sides of shell with mixture. Return shell to oven and bake for 2 minutes more.

Preheat oven to 275 degrees F. In a bowl set over simmering water melt butter. Remove bowl from heat and whisk in sugar, salt, eggs, one at a time, corn syrup and vanilla. Return bowl to heat and stir until mixture is shiny and warm to the touch. Add finely ground pecans and chopped pecans. Bake in the oven for 50 to 60 minutes, or until center feels set, but still slightly soft. Cool at least 4 hours.

Recommended Wine: Australian Muscat

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