CRUST

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2.25 cups (337g) all-purpose flour

1.25 tsp (8g) fine sea salt

1 Tbsp (15g) sugar

1 cup (225g) unsalted chilled butter

½ cup ice water

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PIE FILLING

2.5 cups 287g roughly chopped pecans

3 large eggs

¼ cup 75g maple syrup

1 cup (300g) light corn syrup

¾ tsp 2g salt

¾ cup 190g dark brown sugar

1 Tbsp 13g vanilla extract

¼ cup (56g) unsalted butter, melted and slightly cooled

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PECAN PIE ICE CREAM

1 cup (212g) sugar

2 cups (480ml) whole milk

2.5 tsp (4g) vanilla extract or vanilla bean

3 egg yolks

2 cups (480ml) heavy cream

Leftover pecan pie

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1. In a medium bowl, whisk together all-purpose flour with fine sea salt and granulated sugar.

2. Place into a food processor. Add in cubed cold unsalted butter. Pulse 5-8 times or until pea-size balls of flour form.

3. Dump into a medium bowl and using a fork, stream, and stir in ice water until a shaggy dough forms.

4. Dump onto a lightly floured work surface and knead until the dough holds together. Wrap in plastic wrap and refrigerate for 15-20 minutes.

5. Dust a work surface with flour, dump out the dough. Using a rolling pin, roll out the dough nice and wide and ¾” thick.

6. Once correct size, gently roll dough in half then half again to form a triangular piece.

7. Set in a pie dish, unfold and unfold again. Press the pie dough into the pie mold and letting the dough overhang.

8. Trim the overhang around the perimeter of the pie mold. Using one’s fingers, pinch and crimp along the edge. Cover with plastic wrap and refrigerate while making the filling.

9. For the filling: In a medium-size bowl, whisk together eggs and add maple syrup, light corn syrup, fine sea salt, dark brown sugar, vanilla extract, and stream in melted unsalted butter. Whisk together until thoroughly combined.

10. Separately rough chop the pecans.

11. Place chopped pecans into the child pie crust and pour in all of the fillings to fill.

12. Pop it into the oven set at 350F for 40-50 minutes or until pie is set.

13. Let cool completely before serving.