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Product Recall: Red Onions from USA Read More
Level
very easy
Prep Time
20 min
Cooking Time
45 min
Total Time
105 min
Serves
12

Ingredients

1 1/3 cups
all-purpose flour
325 mL
1 tbsp
sugar
15 mL
1/2 tsp
salt
2 mL
1/2 cup
cold unsalted butter, cut into small cubes
125 mL
1
egg yolk
1 2/3 cups
pecan halves
400 mL
Filling:
3
eggs
1 cup
corn syrup
250 mL
1/3 cup
packed brown sugar
75 mL
1/4 cup
unsalted butter, melted
60 mL
1 tsp
vanilla extract
5 mL
1/2 tsp
salt
2 mL

Directions

Step 1
In large bowl, whisk together flour, sugar and salt. Cut in butter with a pastry blender, or rub through fingertips, until mixture resembles coarse meal. In small bowl, whisk egg yolk with 3 tbsp (45 mL) ice water and stir into flour mixture until dough just comes together. Stir in another 1 tbsp (15 mL) water if needed.
Step 2
Form dough into a ball and flatten into a disk. Wrap in plastic and refrigerate at least 30 min. before rolling. Roll out dough to fit into 9-in. (23-cm) pie plate. Trim off excess pastry. Press tines of fork along pastry edge for decorative effect. Chill pie shell 15 min.
Step 3
Meanwhile, preheat oven to 180ºC (350ºF). Spread pecans on baking sheet and bake in oven 5 to 7 min., or until lightly toasted. Cool nuts completely. Next, increase oven temperature to 190ºC (375ºF). Set rack to lowest position.
Step 4
To make filling, whisk together eggs, corn syrup, brown sugar, melted butter, vanilla and salt. Stir in pecans. Pour into pie shell and place on baking sheet. Bake pie (on baking sheet) 40 to 45 min., or until filling is set around edges but centre jiggles slightly. Transfer pie to wire rack to cool completely.

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Nutrition Facts

Nutrition Description:
Per serving (1/12 of the recipe)
Calories:
400
Fat:
23
Saturated Fat:
9
Carbs:
42
Fibre:
2
Sugar:
30
Cholesterol:
90 mg
Protein:
5
Sodium:
230 mg
Potassium:
0