Ingredients for the Crust:
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small chunks
- 1 large egg yolk
Ingredients for the Filling:
- 3 large eggs
- 1 cup packed light brown sugar
- 3/4 cup light corn syrup
- 6 tablespoons unsalted butter, melted then cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon butter extract
- Juice from half a lemon
- 1/2 teaspoon salt
- 1 1/2 cups roughly chopped pecans
- 1/2 cup toffee bits
Instructions:
Prepare the crust: In a food processor, pulse together flour, granulated sugar, and salt. Add the butter and pulse until the mixture has pea-sized pieces. Combine the egg yolk with 1/4 cup ice water, then add 2 tablespoons of this to the food processor and pulse a few times. Add the rest of the egg-water mixture and pulse until the dough holds together but remains crumbly. Transfer onto plastic wrap, form into a disk, wrap tightly, and refrigerate until firm, at least 1 hour or overnight.
Preheat oven and shape dough: Place a baking sheet on the middle rack and preheat oven to 425F (220C) for 30 minutes. Roll out the dough into a 12-inch circle on a lightly floured surface. Gently place the dough in a 9-inch pie plate. Fold the excess dough under itself and crimp the edges by hand or with a fork. Refrigerate until firm, about 30 minutes.
Make the filling and bake: In a large bowl, whisk eggs, brown sugar, corn syrup, melted butter, vanilla extract, butter extract, lemon juice, salt, pecans, and toffee bits until evenly combined. Pour the mixture into the chilled pie crust. Carefully place the pie on the preheated baking sheet, lower oven temperature to 350F (175C), and bake until the crust is golden brown and the filling is mostly set but still slightly jiggly in the center, about 55 minutes to 1 hour. If the crust browns too fast, cover edges with foil. Remove from oven and cool completely on a wire rack.
Photograph by Con Poulos
Courtesy of Recipe Iseasy Magazine
