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Categories:
flour salt cold unsalted butter egg yolk sugar salt egg whites water pecan halves eggs light corn syrup brown sugar unsalted butter bourbon vanilla salt pecans
Viewed: 37 - Published at: 6 years agoIngredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into 1-inch pieces
- 1 egg yolk, beaten with 1 tablespoon water
- 13 cup sugar
- 1/4 teaspoon salt
- 2 egg whites
- 2 tablespoons water
- 2 cups pecan halves
- 3 eggs
- 3/4 cup light corn syrup
- 3/4 cup dark brown sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon bourbon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup chopped pecans
Method
- To make crust, place flour, salt and butter in a food processor and pulse until mixture resembles coarse meal.
- Add yolk mixture and process just until dough comes together.
- Wrap in plastic and refrigerate.
- To make pecans, preheat oven to 225 degrees.
- Mix sugar and salt in a bowl.
- In another bowl, whisk together egg whites and water until frothy.
- Toss pecans in the egg white mixture to coat well.
- Drain, then toss in the sugar mixture, coating well.
- Place on a baking sheet and bake until dry, about 1 hour, stirring every 15 minutes.
- To make the filling, whisk together the eggs, corn syrup and brown sugar.
- Whisk in the butter, bourbon, vanilla and salt.
- Stir in the chopped pecans.
- Preheat the oven to 400 degrees.
- Roll the dough out to just fit a 10-inch quiche dish and line the dish with the dough.
- Pour in the filling.
- Top with the sugared pecans.
- Bake for 15 minutes.
- Lower the temperature to 350 degrees and bake just until the filling is set, about 20 minutes longer.
- Place on a rack to cool.
- Cut into wedges and serve.
