| | | Pecan Pie  Serving Size: one 10-inch tart, to serve 6-8 This is an American classic, but one that requires special attention to avoid cloying sweetness or a soggy crust. I like to toast the pecans before combining them with the other ingredients. And a moderate oven works better than a hot one. Ingredients 1-1/2 cups light corn syrup 3/4-cup sugar 3/4-cup light brown sugar 4 eggs 2 egg yolks 3 tablespoons unsalted butter 1/2 recipe Sugar Dough (see separate recipe) 1-1/2 cups pecan halves Directions - Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, toast the pecans, shaking frequently, for about 7 minutes or until golden and fragrant.
- Place the corn syrup, sugars, eggs, and egg yolks in a mixing bowl. Beat well.
- Heat the butter in a small skillet over medium heat until it turns brown and has as nutty aroma. Stir it into the corn syrup mixture.
- Line a 10-inch tart pan with the Sugar Dough. Arrange the pecan halves in the bottom of the shell. Ladle the filling over the pecans.
- Bake the tart for 40 to 45 minutes, or until a skewer inserted near the center comes out clean. Remove and let cool at room temperature.
Note Cut into wedges and serve with rum-flavored whipped cream or a scoop of vanilla ice cream.
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