Praline-Pecan-Custard Pie... Recipe

Ingredients

• 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
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