Pie Filling

  • ¾ cup butter
  • 2½ cups brown sugar
  • 1 ½ cups corn syrup
  • 1 TB + 1 TSP vanilla extract
  • ½ TSP orange zest
  • ½ TSP salt
  • 6 eggs
  • 3 cups pecan

Pie Dough

  • 1 1/4 cups all-purpose flour
  • 2 TSP sugar
  • 1/8 TSP salt
  • 1/2 cup cold butter (1 stick), diced
  • 1 large egg, lightly beaten
  • Flour, for rolling the dough
     

Cinnamon Maple Chantilly

  • 1 cup heavy cream
  • 1 TB powder sugar
  • ½ TSP cinnamon
  • 1 TB maple syrup

Heat the oven to 300*F with a baking sheet in the middle of the oven.

n a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture. Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

Roll out dough on lightly floured surface and a lightly floured rolling pin into a 12 inch round to fit into a 9 inch pie plate. Trim edge, leaving a ½ inch overhang. Fold over the overhang under and lightly press against the rim of the pie plate, then crimp decoratively. Lightly prick the bottom all over with a fork. Chill until firm, at least 30 minutes.

Meanwhile, melt the butter in a small heavy sauce pan over medium heat. Add in the brown sugar and whisk until smooth. Remove from heat and whisk in the corn syrup, vanilla, zest and salt. Lightly beat the eggs in a medium bowl, then whisk in the corn syrup mixture.

Pour the corn syrup mixture evenly in the pie plate and bake at 300 F for 45 minutes. Pull from oven and add pecans decoratively over filling. Place back in oven and continue to cook for additional 15-20 minutes or until filling is set.

Let completely cool.

For the Cinnamon and Maple Chantilly, place everything in a mixing bowl and whisk until Chantilly is stiff.

Once ready, top each slice with a spoon of chantilly.