BROWN BUTTER PECAN PIE

At Thanksgiving, I serve this pie warm with vanilla bean ice cream and a
big bowl of maple-flavored whipped cream. Browning the butter creates a wonderfully nutty flavor and along with the addition of maple syrup, makes the pie truly irresistible.

For the Crust:
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 stick (4 ounces) unsalted butter, cold and cut into small pieces
1 large egg yolk

For the Filling:
1 3/4 cups pecan halves
6 tablespoons unsalted butter
3 large eggs
2 tablespoons all-purpose flour
1 cup firmly packed brown sugar
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
Pinch of salt

To make the crust, preheat the oven to 300°F. Combine the flour and sugar in the bowl of a food processor. Pulse to combine. Add the cold butter and pulse until fine crumbs form. Add the egg yolk and pulse just until the dough holds together. Press the dough into the bottom and up the sides of a 9-inch pie pan or a springform pan. Bake the crust for 25 minutes or until light golden. (You can make the crust ahead of time, bake it and either store it at room temperature for 1 day or freeze it until ready to use. Be
sure to thaw the frozen baked crust unwrapped completely before baking.)

To make the filling, preheat the oven to 350°F. Spread the pecans on a baking sheet in a single layer and bake until fragrant and toasted, about
10 minutes. Using a food processor, finely grind 1/4 cup of the toasted pecans.

In a small sauté pan cook the butter over medium-low heat until it begins to brown and have a nutty aroma. Remove from the heat and set aside.

In a large mixing bowl, whisk the eggs to blend. Add the ground pecans, toasted pecan halves, browned butter, flour, brown sugar, maple syrup, vanilla and salt. Mix well.

Pour the filling into the prepared crust. Bake the pie until the center is set, about 30 minutes. Remove the pie from the oven and allow it to cool at least 30 minutes before slicing.

Serves 8