Yo's Pecan Pie

USD

1 cup unsalted butter
1/2 cup sugar
2 cups flour
2 egg yolks
4 eggs
1 cup brown sugar
1 cup corn syrup
1/2 cup melted butter
1 tsp vanilla
2 cups pecans

Item Name:	Availability:
9 x 2 removable bottom fluted tart pan
Rolling pin
Paring knife
Whisk
Mixing bowls

Prep Your Pastry

Using the paddle attachment, cream the butter and sugar until well combined, about 3-5 minutes. With the mixer on the lowest speed, add the flour. Finally add the two egg yolks and mix until combined.

Press Pastry Into Pan

This pastry can be pressed into a tart pan. If your pan has a removable bottom, roll a portion of the pastry directly onto the bottom and trim the excess with a sharp knife. Roll the rest of the pastry into tubes and line the sides of the tart pan. Press the tubes into the sides creating an even layer of pastry. Trim away the excess flush with the top of the pan.

Chill It Out!

I suggest chilling the tart shell for at least an hour, but you can make it one day ahead.

Prep Your Filling

Whisk the eggs and the brown sugar together. Add the corn syrup and continue to whisk. Add the melted butter and the vanilla and whisk until the entire mixture is smooth.

Bring It All Together!

Place 2 cups of pecan halves in the bottom of the chilled tart shell. Pour your pecan pie filling over top, making sure that it coats all of the pecans. Bake the tart at 350 for 1 hour and 20 minutes.

Allow To Set

Cool the tart completely at room temperature in its pan. Place the tart in the fridge to chill for at least 3 hours or overnight.

Top It Off!

This pecan pie is delicious when topped with chocolate ganache or caramel. Or why not both?