(C.B.’s favorite pecan pie. It is a little more work than most are used to in
preparing a pecan pie. It is well worth the extra work!)
1 1/4 cup all-purpose flour
2 tbsp. confectioner’s sugar
˝ Tsp. salt
10 tbsp. cold unsalted butter, cut into bits
1 lg egg, separated
1/4 cup ice water
6 tbsp. unsalted butter
1 cup firmly packed dark brown sugar
˝ Tsp. salt
3 lg eggs
3/4 cup light corn syrup
1 tbsp. vanilla extract
1 cup finely ground pecans
1 cup chopped pecans
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 ball and chill one 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 one hour more.
Preheat the oven to 400 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 covered
with a piece of foil. Remove foil and bake for an additional 10 minutes. In a
small bowl whisk together the egg yolk with 1/4 tsp. water and brush bottom and
sides of shell 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 the bowl from heat and whisk in sugar, salt, eggs, one at a time, corn
syrup and vanilla. Return the 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 - 60 minutes, or until the center feels set, but still slightly soft.
Cool at least 4 hours.
Yield one 9-inch pie.
Serve with Australian Muscat or very cold whole milk!