Pecan Pie


This is so, good. I make it in a tart shell, so it's not a deep dish pie. 

Makes two 9-inch tarts

INGREDIENTS 

Pate Sucree

2 generous cups pecan halves

For the filling:

3/4 cup brown sugar

3/4 cup sugar

1 1/2 cups corn syrup

2 eggs

4 yolks

1/4 cup dark rum (I like Meyer's) 

1 1/2 oz unsalted butter, melted and browned with a small piece of vanilla bean


METHOD

Line two nine-inch removable bottom tart shells with Pate Sucree.

Freeze until set.

Preheat oven to 350. Grease or butter the shiny side of a piece of aluminum foil and press it onto the unbaked pie crust. Bake for 20-25 minutes. Carefully remove foil and reserve crust.

In a small saucepan, melt the butter with a small piece of vanilla bean (if you don't have vanilla beans you can use vanilla extract, but don't add it here).

In a mixing bowl, whisk together the sugars, eggs and yolks, corn syrup and rum. Add vanilla extract if using. Add the melted/browned butter.

Add the pecans to the mixture and stir well to coat. Divide among the two pie shells and bake for about 25-30 minutes, until golden brown and set.