This recipe is time consuming and does take, quite a few steps.
To make this easier I plan to post the pie crust as a separate recipe, as well as the Caramelized Pecans and Caramel Sauces, as those can be used for other dishes.
1½ cups pecans (I caramelized mine for the filling, recipe will be posted separate)
2 cups sugar, divided
6 tablespoons butter
½ cup heavy whipping cream
2 teaspoons pure vanilla extract
large pinch of salt
1 cup corn syrup
4 large eggs, (1 egg beaten for sealing pie crust)
¼ cup turbinado sugar, for sprinkling
Preheat the oven to 375°. Spread the pecans on a baking sheet and toast for about 8 minutes, until browned and fragrant. Cool, then coarsely chop the nuts.
In a large to medium saucepan, combine 1 cup of the sugar with 1/2 cup of water. Cook over moderate heat, swirling the pan gently every now and then, (Do not whisk at all, this will cause the sugar to seize) until the caramel is an amber color, about 9-11 minutes.
Do not stir or whisk
You want the amber color a little darker then it is in this photo.
Remove from heat and whisk in the butter, cream and vanilla, due to heat will foam and bubble. Transfer 1 cup of the caramel to a large bowl or cup and allow to cool. This can be used as a dipping sauce or to drizzle over the pies
After butter, vanilla & cream is added
Whisk the remaining 1 cup of sugar and corn syrup into the caramel-butter mixture in . Add the 4 unbeaten eggs one at a time and whisk until smooth.
Once egg mixture is added
Add the pecans and a generous pinch of salt. Spray a 9-by-13-inch baking pan with vegetable oil spray. Pour the pecan filling into the pan and bake for about 30 minutes, until set.
Pecan filling is baked.
Let cool about 10-15 minutes, then scrape the pecan filling into a bowl and stir to recombine. Refrigerate until chilled, about 1 hour.
Preheat oven to 350 degrees F. On a floured surface cut twelve 6″ circles from the two sets of pie crusts. You can either make your own pie crust(from my recipe or you can buy pre-made pie dough. I used a pie turnover mold
Pie Turnover Mold
Cut out decorative shapes from leftover scraps if desired.
Brush the pastry surfaces lightly with some of the beaten egg. Scoop about 1/4 cup of the pecan filling onto each round and fold the pie mold over to make a turnover. Brush the top of the pies with the beaten egg and arrange the cut out shapes decoratively, if desired. Brush again with the egg wash and sprinkle with the turbinado sugar. Using a sharp knife, make a small score on the top of each pie.
Ready for the oven
Place the pies on 2 sheet pans that have been lined with parchment paper. Bake for about 35-40 minutes, until the pastry is golden brown; shift the pans halfway through baking. Let the pies cool on the baking sheets before serving. Drizzle the reserved caramel sauce over the pies when serving, if desired.