- 1½ sticks unsalted butter
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar (more if needed)
- 1 egg white; lightly beaten
- 4 eggs
- 1¼ cups dark corn syrup
- ¼ cup unsalted butter; melted
- 1 cup brown sugar, firmly packed
- 1½ cups pecan pieces
- 1 teaspoon vanilla
- 1 cup pecan halves
- Preheat oven to 400ºF.
- Using butter, flour, sugar and water, make pastry according to Cuisinart directions. Roll pastry into 10-inch pie plate, cover with waxed paper and pie weights.
- Reduce heat to 375ºF.
- Bake for 10 minutes. Remove weights and bake 2 to 3 minutes more until crust is golden brown.
- Reduce heat to 350ºF.
- Brush pie shell with egg white.
- Mix corn syrup and brown sugar in small saucepan. Boil over medium heat until sugar is dissolved.
- Beat eggs, add syrup, and then melted butter, chopped pecans and vanilla. Pour into shell. Arrange pecan halves on top.
- Bake in a preheated oven for 40 to 50 minutes until center is set. Cover with foil if pie starts to over brown.
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