Pecan Pie

My husbands favourite kind if pie is pecan.  Unfortunatley for him (or should I say fortunaltey for his waist line),I do not make this kind of pie very often, but today was one of the days I made him a pecan pie.  I must confess I saw this recipe awhile ago, and I even printed it fully intending to make it and then just never got around to it.  I guess I should have made it sooner because as my husband said "This is very good.  The top is all caramelized and cruchy and the filling is just right, not runnign all over the place".  (I used my new no fail pie crust)

Pecan Pie
Makes 1 9-inch pie
Pastry

2 1/3 cups all-purpose flour

4 tsp granulated sugar

1 tsp salt

1 cup cool unsalted butter

1 large egg

2 tbsp cold water

Roasted Pecans:
1/2 cup pecans
1/2 tablespoon unsalted butter, melted
Pinch of cinnamon

Filling:
3 eggs
1 cup sugar
1/2 cup dark corn syrup
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans, roughly chopped

1.  In a mixer fitted with a paddle attachment, combine flour, sugar and salt. Cut butter into small pieces (you can pull the butter from the fridge 30 minutes before adding) and add to flour, mixing until dough is a rough, crumbly texture. Whisk egg and water and add at once, mixing until dough comes together. Shape dough into a disc, wrap in plastic and chill for at least one hour.

1. To Roast the Pecans: Preheat the oven to 350 degrees F. Toss the pecans with the melted butter; add cinnamon. Spread the pecans in a single layer on a baking sheet. Toast them until fragrant and dark brown, about 7 minutes. Let them cool. Put cooled nuts in a food processor or blender to grind. Set aside.
2. For the Crust: Let homemade pie dough fitted in a pie plate rest in the refrigerator for 30 minutes. (Or, if using a packaged crust, follow the directions for prebaking.) Using a fork, prick the bottom and sides of the pie shell. Cover the bottom with parchment paper, add pie weights (or beans or rice), and bake crust for 10 minutes. Remove the weights and parchment, and return the crust to the oven until the crust begins to brown, about 5 minutes. (If the edge of the crust starts to get dark, cover it lightly with a pie crust shield or aluminum foil.) Remove from the oven; set the crust on a wire rack to cool.
3. For the Filling: Whisk the eggs until frothy, about 1 minute. Add sugar, corn syrups, melted butter, vanilla, salt and ground roasted pecans. Stir in the 1 cup chopped pecans.
4. Pour the filling into the prebaked pie crust. Bake until the filling is just set but a little loose in the center, about 60 minutes (the original recipe was 40 minute I had to bake mine for 60 minutes). Remove from the oven, and cool on a wire rack for at least 2 hours. Serve with vanilla ice cream or whipped cream.