Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------CRUST-----------------------------------
1 c All-Purpose Flour Into 1" pieces
1/2 ts Kosher Salt 1 lg Egg Yolk -- beaten w/1 Tbs
1/4 lb Unsalted Butter, Cold -- cut Water

--------------------SUGARED PECANS------------------------------
1/3 c Sugar 2 tb Water
1/4 ts Kosher Salt 2 c Pecan Halves
2 lg Egg Whites

------------------------FILLING----------------------------------
3 lg Eggs 1 tb Bourbon
3/4 c Light Corn Syrup 1 tb Vanilla Extract
3/4 c (Packed) Dark Brown Sugar 1/4 ts Kosher Salt
4 tb Unsalted Butter -- melted 1 c Pecans -- chopped

1. Combine the flour, salt, and butter in a food processor and pulse
until mixture resembles coarse meal. Add the yolk mixture and process
just until dough comes together. Wrap in plastic and refrigerate. 2.
Preheat oven to 225 F. 3. Combine the sugar and salt in a bowl. In
another bowl, whisk together the egg whites and water until frothy.
Toss the pecans in the egg white mixture. Drain, place in the sugar,
and toss until well coated. Spread on a baking sheet and bake,
stirring every 15 mins, until dry, about 1 hour. 4. Whisk together
the eggs, corn syrup, and brown sugar. Whisk in the melted butter,
bourbon, vanilla, and salt. Stir in the chopped pecans. 5. Increase
the oven temperature to 400 F. Roll out the dough to fit a 10-inch
quiche dish and line the dish with the dough. Pour in the filling.
Top with the sugared pecans. Bake for 15 mins. Lower the oven to 350
F, and bake just until the filling is set, about 20 mins linger.
Place on a rack to cool, Cut into wedges and serve. Serves 8 to 10.

Recipe By : A Well-Seasoned Appetite - ISBN 0-670-85574-X

From: Dan Klepach Date: 10-10-95 (13:19) (159)
Fido: Cooking

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