Ingredients 1 ½ cups all-purpose flour ½ teaspoon salt 2 tablespoons white sugar ½ cup butter, chilled
4 tablespoons ice water 3 eggs, beaten ¾ cup light corn syrup 2 tablespoons dark corn syrup ¾ cup light brown sugar
3 tablespoons butter, melted 1 pinch salt ½ cup pecans, finely crushed 1 cup pecans, quartered 1 cup pecan halves
To make crust, mix flour, salt, and white sugar in a medium basin. Cut butter into flour mixture to coarse crumbs. Slowly add water to the dry mixture and stir until dough forms a ball.
On floured surface, roll dough ball flat. Make a circle an inch bigger than pie dish. Keep pie shell in dish refrigerated until filling is done.
To Make Pie Filling: Mix eggs, light and dark corn syrups, brown sugar, butter, salt, and coarsely crushed pecans in a medium bowl. Cover chilled pie crust with quartered pecans. Place pecan halves atop pie after pouring syrup over them.
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