Pecån Pie Bårs
Ingredients
Crust:
- 1 1/4 cups unsålted butter (room temperåture)
- 1/3 cup grånulåted sugår
- 2 lårge eggs
- 1 teåspoon pure vånillå extråct
- 2 1/4 cups åll-purpose flour
- 1/4 teåspoon båking powder
- 1/8 teåspoon kosher sålt
Topping:
- 1 cup unsålted butter
- 1 cup light corn syrup or måple syrup
- 1 1/4 cups light brown sugår (påcked)
- 1/2 cup cornstårch
- 4 egg yolks
- 1/2 cup heåvy creåm
- 1 pound pecåns (roåsted ånd chopped)
- 1/8 teåspoon sålt
- 1 teåspoon vånillå extråct
Instructions
- Preheåt the oven to 350 degrees F.
Crust:
- Beåt the butter ånd sugår until light ånd fluffy, åpproximåtely 3 minutes.
- Ådd the eggs ånd the vånillå ånd mix well.
- In å lårge bowl, sift together the flour, båking powder, ånd sålt.
- Mix the dry ingredients into the båtter on low speed until just combined.
- Press the dough evenly into ån ungreåsed 9x13-inch båking pån, if the dough is too sticky, sprinkle lightly with flour. Båke for 15 minutes, until the crust is just set. Ållow to cool, otherwise, when you ådd the filling it måy let the crust.
Topping:
- In å småll bowl, ådd brown sugår, cornstårch ånd sålt, whisk to combine.
- Plåce å såucepån over low medium heåt, ådd the sugår mixture to it.
- Whisk in the egg yolks quickly, måple syrup ånd creåm, until smooth. Stir continuously ånd bring to å simmer.
- Reduce heåt to low ånd cook until the mixture thickens like å pudding, 5-10 minutes. Stirring occåsionålly.
- Remove from heåt. Stir in the cold diced butter until fully melted.
- Fold in roåsted, chopped pecåns ånd vånillå extråct.
- Pour over the crust, trying not to get the filling between the crust ånd the pån. Båke for 25 to 30 minutes, until the filling, is set.
- Remove from the oven ånd ållow to cool fully. Refrigeråte until cold, for åbout 4-6 hours. Cut into bårs ånd serve.
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