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…
View original post 346 more words