Ingredients
Crust:
- 12.5 oz all purpose flour
- 1 cup salted butter
- 1 tbs sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 4.5 oz super cold water
Filling:
- 1/2 cup dark Karo corn syrup
- 1/2 cup clear Karo corn syurp
- 1 cup sugar
- 1/2 cup salted butter
- 1/4 cup flour
- 1/8 tsp salt
- 1/2 tsp vanilla
- 1/2 tsp butter pecan flavoring
- 3 large whole eggs
- 1 large egg yolk
- 1 1/2 cups pecan halves
Directions
Crust:
Wisk together the dry ingredients in a bowl. Place diced cold butter on top of the flour mixture and “cut in” with a pastry knife until the butter in the size of peas. Sprinkle mixture with 4.5 oz cold water. Gently fold the mixture until everything comes togther, wrap with plactic wrap and let dough rest in the frig for 8 hours or over night. When ready and for a 9″ deep pie pan cut and weight out 10 oz of dough for each crust.
Filling and baking:
Fully heat the oven to 300 degrees.
Place all the filling ingredients in a 3 quart sauce pan except for the eggs and pecans. Heat on med heat and stir offten. This is important, only heat to 110 degree, warming the filling will help bake the pie in the lower temp oven. Lightly whisk in eggs, if the filling was too hot and you see bits if egg, strain filling. Perpare the pie shell, add pecans to the empty shell, pour filling over the pecans and fill the pie. Place pie on the bottom rack in the oven and bake of 95 minutes or until the pie has domed in the center. Remove pie and let cool, enjoy.