From page 120, Museum Cafés & Arts by Sharon O'Connor
Courtesy of The Museum of Fine Arts, Houston, Texas
A beloved holiday dessert.
- Pie Dough
- 1 cup all-purpose flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ cup cold butter, cut into small pieces
- ¼ cup chilled water
- Filling
- 4 eggs
- 2 egg yolks
- 1 tablespoon vanilla extract
- 1 cup packed brown sugar
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- 1 ½ cups light corn syrup
- 1 ½ cups pecan pieces
- In a food processor, combine the flour, sugar, salt, and butter and process until crumbly. Pour in the water and process until the dough just forms a ball. Or, in a medium bowl, combine the flour, sugar, salt, and butter. Using a pastry cutter or 2 knives, cut in the butter until the mixture resembles coarse crumbs. Gradually stir in the water with a fork and stir until the dough comes together to form a ball.
- On a lightly floured surface, knead the dough briefly and roll it out to a round 10-inches in diameter. Fit the dough into a 9-inch pie plate and form a decorative crust. Refrigerate for 30 minutes.
- Preheat the oven to 375°F. In a medium bowl, whisk the eggs and egg yolks together. Stir in the vanilla, brown sugar, salt, and melted butter. Pour in the corn syrup and mix well.
- Sprinkle the pecans evenly in the bottom of the pie shell and pour in the filling. Transfer the pie to a baking sheet and bake in the preheated oven for 15 minutes. Reduce the heat to 300°F and bake for 50 to 60 minutes, or until the center puffs slightly and the crust is golden brown. Remove from the oven and let cool.
Makes one 9 inch pie