Golden Pecan Pie

Instructions

• 1

  Place the flour, sugar and salt in the bowl of a food processor and pulse until combined. Add the butter and pulse to form coarse crumbs. Add the egg and pulse.

• 2

  Carefully remove the blade from the processor. Turn the dough out onto the countertop and bring together. Flatten to form a disc, cover with plastic wrap and refrigerate for at least 4 hours to allow the gluten to relax.

  Tip: Resting the dough makes a more tender crust and prevents it from shrinking during cooking. The dough can be made up to 2 days ahead.
• 3

  Place the dough on a lightly floured surface and roll until approximately 1/8-inch thick, slightly larger than a 9-inch round (1½-inches deep) tart pan with a removable base.

• 4

  Roll the dough onto the rolling pin and unroll over the tart pan. Gently ease into the pan without stretching, to avoid shrinking while cooking. Trim the dough leaving a ¼-inch overhang. Roll some of the excess dough into a ball and lightly dip into flour. Use this excess dough to gently press the dough into the side of the pan. Wrap the remaining excess dough in plastic wrap and refrigerate. Place the tart shell in the freezer for approximately 1 hour.

• 5

  Insert the wire rack into position 7, then in Breville+ press Start to preheat and follow along for the rest of the recipe.

• 6

  Place the tart pan on the pizza pan. Place parchment paper in the pie crust and top with pie weights or rice.

• 7

  Once preheated, place the pan in the oven and start the timer. When the Rotate Remind signals, remove the parchment paper and weights. Fill any holes or cracks with the reserved dough and continue cooking. Meanwhile, continue to the next step.

• 8

  Place a paper towel lined-sieve over a small, heatproof, liquid measuring cup. Melt the butter in a small saucepan over medium heat. Increase the heat to medium-high and whisk constantly until the butter turns a hazelnut brown color. Immediately remove from the heat and strain.

  Tip: When the butter begins to smell nutty, this is a good indication that it's ready.
• 9

  Place 1 cup of the pecans in the food processor bowl and process to coarse crumbs. Remove and set aside. Tear the bread into the processor bowl and process to coarse crumbs.

• 10

  The pie crust should be golden brown and crisp. If not, give it a bit more.

• 11

  Brush the inside of the pie crust with the egg yolk. Return to the oven and start the timer.

  Tip: The egg yolk creates a waterproof barrier for when the filling is added.
• 12

  Place the pie crust on top of the oven to keep warm. Adjust the oven to cook the pie. Meanwhile, continue to the next step.

• 13

  Place the golden syrup, cream, salt and reserved beurre noisette in a medium saucepan and stir to combine. Bring to a boil over medium-high heat.

• 14

  Lightly beat the eggs in a large, heatproof bowl. Stir a small amount of the syrup mixture into the eggs to temper. Add the remaining syrup mixture and whisk to combine. Stir in the processed pecans, breadcrumbs, vanilla, zest and lemon juice and thoroughly mix. Coarsely chop the remaining 1½ cups pecans and set aside.

  Tip: Adding a little of the hot syrup to the eggs first, warms them up and prevents them from curdling.
• 15

  Place the pie crust in the oven. Pour in the filling and sprinkle evenly with the remaining chopped pecans. Slide the rack into the oven and start Autopilot. When the oven signals, rotate the pie. When the oven signals again, rotate again.

• 16

  The filling should be set with just the slightest wobble in the center when shaken. The filling is cooked when a thermometer inserted into the center reads 200°F. If not, give it a bit more.

• 17

  Using a serrated knife, carefully trim the excess pastry.

• 18

  Place the pie on a wire rack and cool for a minimum of 1 hour 30 minutes to allow the filling to set.

• 19

  Cut into wedges and serve with ice cream or whipped cream.