Pecan indulgence
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-Purpose Flour |
| ½ | teaspoon | Kosher Salt |
| ¼ | pounds | Unsalted Butter, Cold -- cut |
| ⅓ | cup | Sugar |
| ¼ | teaspoon | Kosher Salt |
| 2 | larges | Egg Whites |
| 3 | larges | Eggs |
| ¾ | cup | Light Corn Syrup |
| ¾ | cup | (Packed) Dark Brown Sugar |
| 4 | tablespoons | Unsalted Butter -- melted |
| Into 1\" pieces | ||
| 1 | large | Egg Yolk -- beaten w/1 Tbs |
| Water | ||
| 2 | tablespoons | Water |
| 2 | cups | Pecan Halves |
| 1 | tablespoon | Bourbon |
| 1 | tablespoon | Vanilla Extract |
| ¼ | teaspoon | Kosher Salt |
| 1 | cup | Pecans -- chopped |
Directions
CRUST
SUGARED PECANS
FILLING
1. Combine the flour, salt, and butter in a food processor and pulse until mixture resembles coarse meal. Add the yolk mixture and process just until dough comes together. Wrap in plastic and refrigerate. 2.
Preheat oven to 225 F. 3. Combine the sugar and salt in a bowl. In another bowl, whisk together the egg whites and water until frothy.
Toss the pecans in the egg white mixture. Drain, place in the sugar, and toss until well coated. Spread on a baking sheet and bake, stirring every 15 mins, until dry, about 1 hour. 4. Whisk together the eggs, corn syrup, and brown sugar. Whisk in the melted butter, bourbon, vanilla, and salt. Stir in the chopped pecans. 5. Increase the oven temperature to 400 F. Roll out the dough to 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 mins. Lower the oven to 350 F, and bake just until the filling is set, about 20 mins linger.
Place on a rack to cool, Cut into wedges and serve. Serves 8 to 10.
Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X From: Dan Klepach Date: 10-10-95 (13:19) (159) Fido: Cooking