Perfect Pecan Pie

Name: Perfect Pecan Pie
Yield: 6
Ingredients: Half of the recipe for Flaky Cream Cheese Pie Crust, for a 9-inch; 2-crust pie (11 ounces total; see related recipe); 4 large (2 ounces total) egg yolks; 1/3 cup (4 ounces) Lyle&#039;s Golden Syrup (may substitute dark corn syrup); 1/2 cup (3.75 ounces) packed light brown sugar, preferably Muscovado (do not use dark brown sugar); 4 tablespoons (2 ounces; 1/2 stick) unsalted butter; 1/4 cup (2 ounces) heavy (whipping) cream; Pinch salt; 1 teaspoon vanilla extract; 1 1/2 cups (5.25 ounces) pecan halves

Perfect Pecan Pie was pinched from <a href="http://www.washingtonpost.com/recipes/perfect-pecan-pie/10130/" target="_blank" rel="noopener">www.washingtonpost.com.</a>

"Cookbook author and baking instructor Rose Levy Beranbaum insists this pie be made in a tart pan "so that every bite contains the same amount of crust, nuts and filling...."

INGREDIENTS

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Half of the recipe for Flaky Cream Cheese Pie Crust, for a 9-inch

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2-crust pie (11 ounces total; see related recipe)

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4 large (2 ounces total) egg yolks

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1/3 cup (4 ounces) Lyle's Golden Syrup (may substitute dark corn syrup)

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1/2 cup (3.75 ounces) packed light brown sugar, preferably Muscovado (do not use dark brown sugar)

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4 tablespoons (2 ounces; 1/2 stick) unsalted butter

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1/4 cup (2 ounces) heavy (whipping) cream

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Pinch salt

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1 teaspoon vanilla extract

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1 1/2 cups (5.25 ounces) pecan halves

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