For the crust
2 cups all-purpose flour (240g)
1/4 cup confectioners' sugar (45g)
1 teaspoon baking powder
3/4 cup cold unsalted butter, cut into small pieces (150g)
1 teaspoon vanilla extract
4 tablespoons ice-cold water
For the filling
1 cup heavy cream (240ml)
6 medium-sized pecan halves (720g), without shells, cut into thin slices
1/2 cup confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons pecan syrup
1 tablespoon cold unsalted butter, cut into small pieces
1 egg yolk (for brushing)
For the crust
2 cups all-purpose flour (240g)
1/4 cup confectioners' sugar (45g)
1 teaspoon baking powder
3/4 cup cold unsalted butter, cut into small pieces (150g)
1 teaspoon vanilla extract
4 tablespoons ice-cold water
For the filling
1 cup heavy cream (240ml)
6 medium-sized pecan halves (720g), without shells, cut into thin slices
1/2 cup confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons pecan syrup
1 tablespoon cold unsalted butter, cut into small pieces
1 egg yolk (for brushing)
Make the crust: In a large bowl, combine flour, confectioners' sugar, baking powder, and cold butter
Mix until a crumbly mixture forms
Add vanilla extract and ice-cold water
Mix until just combined
Form into a ball and wrap in plastic wrap
Refrigerate
Make the filling: In a medium saucepan, combine heavy cream and pecan halves
Cook over high heat, stirring constantly, until the cream is slightly thickened (about 1 minute)
Strain and reserve
In a small bowl, whisk together confectioners' sugar, flour, cinnamon, nutmeg, salt, and pecan syrup. Reserve
Whisk together heavy cream and pecan mixture
Add the reserved spice mixture and mix delicately. Reserve
Preheat oven to 180°C (medium)
Dust a surface with flour
Roll out the crust to about 1/4 inch thickness
Place into a 9-inch pie dish, pressing the edges to form a crust
Trim excess dough from the edges
Fill the crust with the reserved pecan mixture
Dot the top with butter pieces
Roll out remaining crust and use to cover the filling
Press the edges to seal
Brush with egg yolk
Make small cuts in the crust to allow steam to escape during baking
Bake at 180°C (medium) until golden brown (about 35 minutes)
Let cool, then serve warm or at room temperature.
