- 1¾ cups all-purpose flour
- ¼ cup granulated sugar
- ½ cup salted butter; chilled
- 2 large egg yolks
- 3 tablespoons ice water
- 1 cup dark corn syrup
- ½ cup plus 3 tablespoons salted butter
- 1 cup granulated sugar
- 2 tablespoons maple syrup
- ¼ teaspoon sea salt
- 2 large eggs; lightly beaten
- 1 teaspoon pure vanilla extract
- 2½ cups pecan pieces
- Whipped Cream
- Preheat oven to 300ºF.
- Using food processor fitted with metal blade. Combine flour, sugar and butter. Process until dough resembles coarse meal. Add egg yolks and water. Process until a ball begins to form. Shape dough into a disk. Wrap tightly in plastic wrap and chill in refrigerator 1 hour or until firm.
- Combine corn syrup, butter, sugar, maple syrup, and salt in double broiler. Bring to a boil over medium heat and stir often. Then remove cookies to a wire rack and cool to room temperature. From heat and cool to room temperature. Once cool, add eggs and vanilla. Stir until smooth. Set syrup aside until ready to use.
- Spray vegetable oil cooking spray on 8 to 9-inch tart pan with removable bottom. On floured board using floured rolling pin, roll out dough to 10-inch circle, ¼ inch thick. Place pastry in pan. Lightly press into bottom and sides. Roll off excess dough from top edge with a rolling pin.
- Fill pastry shell with pecans. Pour filling over nuts.
- Bake in a preheated oven for 90 minutes or until golden brown. Let pie cool, and then remove sides of pan.
- Serve sliced with Whipped Cream garnish
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