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- Praline-Pecan-Custard Pie - Adapted From Megan Gee, Custard Adapted From Baking Illustrated
- For Pie Crust (makes enough for 2 pies - you can make two pies or freeze half of the dough, it will keep for 30 days in the freezer)
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 2 sticks butter
- 1/2 cup plus 1 tablespoon cold water (use refrigerated or iced water)
- For the Praline-Pecan Filling:
- 2/3 cup butter
- 2/3 cup brown sugar
- 1 cup toasted pecans, broken up
- For the Custard Filling:
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 large egg and 1 egg yolk
- 1/3 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 1/4 teaspoons vanilla extract
- pinch of salt
- Topping:
- Fresh Whipped Cream
- Make the pie crust: In a food processor, mix together flour, salt and sugar. Dice the
- butter into 1/2-inch cubes, then add to the processor and pulse 5 times (
- 1 1/2 seconds teach pulse) until the mixture has pea-sized globules of
- butter still visible in the flour. Add the water while quickly pulsing
- the flour mixture to evenly distribute the water through the butter-flour
View Full Recipe at Pots and Pins
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