Ingredients
All-purpose flour, for dusting
1/2 recipe Pate Brisee for Plum Crumb Pie, or frozen store-bought pastry shell
2 1/2 cups pecan halves
4 large eggs
1/2 cup sugar
1 cup dark corn syrup
1/2 cup light corn syrup
1 teaspoon pure vanilla extract
Whipped cream, for serving
Preparation
Preheat oven to 350 degrees. If using homemade pate brisee, lightly dust a clean work surface with flour, and roll dough into a 12-inch circle. Fit circle into a 9-inch pie plate being careful not to stretch dough too thin; create edges of choice. Transfer to freezer until firm, about 15 minutes.
Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans, and stir. Pour into prepared crust.
Arrange remaining 1 1/4 cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
