A little anejo tequila goes a long way towards making this a memorable pie; the notes in the tequila actually enhance the flavors in the pie without making it seem alcoholic.
1 cup light corn syrup
1/2 cup brown sugar
1/2 cup sugar
4 whole eggs
2 egg yolks
1 tbsp butter
1/2 tsp salt
1/2 tsp vanilla
2 tbsp anejo tequila
2 cups pecan halves
- In a small sauté pan melt butter and heat until it begins to brown, set aside to cool slightly.
- In a large bowl mix all ingredients except the pecans until smooth including the butter.
- Set aside and make the crust
For the crust
1/2 pound of flour [need to check for cup equiv]
1/4 lb butter room temp, unsalted
2 oz ice water
1/2 tsp salt
1 tbsp sugar
- put the salt sugar and flour into a large bowl and mix
- work in the butter with your hands until the mix resembles sand
- add the water and mix just until a dough forms
- set aside at room temp for a bit to let rest
- on a floured surface roll out the dough into a big enough piece to line your pan
- I like to fold it into quarters transfer to the pan and unfold lightly
- press into your pan and trim the edges, I like to leave a little hanging over for a rustic look
- Let pan rest for a bit in the fridge as this will help with shrinkage.
- When ready line the bottom of the pan with pecans and pour filling in
- bake at 350 for 45 minutes
- when done it will be browned and a little puffed up from the eggs
- Let cool and refrigerate before serving so the filling will hold when you serve it.