Roasted Pecan Butter Pie
1 cup plus 3 tablespoons flour
1/2 teaspoon salt
7 tablespoons cold, unsalted butter, cut up
1/4 cup ice water
Sift 1 cup of the flour and the salt into a large bowl. Add butter, and working
quickly with a light touch, cut butter into the flour with a spoon and
fingertips until mixture is the texture of coarse cornmeal. Add ice water and
stir until well blended.
Form the dough into a ball and place on a flat surface
floured with the remaining 3 tablespoons flour. With a floured rolling pin, roll
out dough to a thickness of 1/4 to 1/8 inch.
Place an ungreased 8 1/2-inch round pie pan face down on top
of the dough and cut around the pan, leaving a 3/4-inch border. Lightly flour
the top of the dough and fold it in quarters.
Carefully place dough in the pie pan, with the points of the
folded dough centered. Unfold dough and line the pan bottom and sides, gently
pressing dough into place and draping a little over the rim. Flute the edges.
Refrigerate prepared pie shell until ready to use.
1/2 cup pecan pieces or halves,
dry roasted until dark
3 large eggs
1 cup granulated sugar
1 cup dark corn syrup
2 tablespoons unsalted butter, melted, cooled
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 cup pecan halves
Process roasted pecans in a food processor until they become a relatively smooth
butter, 2 to 3 minutes, scraping sides down as needed with a rubber spatula.
Place eggs in a medium-size bowl of an electric mixer and beat on high speed a
few seconds until frothy. Add sugar, corn syrup, butter, vanilla, salt, and
pecan butter. Beat on medium speed a few seconds until well mixed, pushing sides
down as needed.
Stir in the unroasted pecan halves. Pour
mixture into prepared pie shell.
Place on a cookie sheet and bake at 350 degrees F for 40
Reduce heat to 325 degrees F and bake until filling is browned on top and crust
on edges is lightly browned, about 40 minutes more.
Remove from oven and let cool at least 30 minutes before serving.