Pecan Pie from Pie it Forward
⅛ batch Quick Puff Pastry (page 22 of Pie It Forward)
1/2 cup unsalted butter
1 1/2 cups light brown sugar, firmly packed
3/4 cup light corn syrup
1 tablespoon vanilla bean paste
1 teaspoon salt
1 1/2 cups pecan pieces, lightly toasted
1/2 cup pecan halves
Makes 1 9-inch pie
1. Preheat the oven to 350 degrees. Roll out the dough into a rough 11-inch circle. Line a 9-inch pie plate with the dough, crimp the edges decoratively, and dock the bottom. Freeze the crust for 20 minutes. Line the crust with parchment, fill it with pie weights or dried beans, and bake it for 15 minutes. Remove the weights and parchment and bake the crust for 5 minutes more, or just until the bottom loses its raw-dough sheen. Do not let the crust brown. Set it aside.
2. In a heavy saucepan, melt the butter over low heat. Add the brown sugar and stir until the sugar has melted and all the lumps are gone. Add the corn syrup, vanilla, and salt, and stir until combined.
3. In a mixing bowl, whisk together the eggs. Whisking briskly, ladle about ½ cup of the hot sugar syrup into the eggs. This tempers the eggs, bringing their temperature closer to that of the hot syrup and preventing them from scrambling. Pour the egg mixture into the saucepan, whisking all the while. Keep whisking until the eggs are completely integrated.
4. Stir in the pecan pieces and pour the mixture into the pie crust. Arrange the pecan halves decoratively on top of the filling. Bake for 50 minutes to 1 hour, or just until the filling has set.