This tartlike version of pecan pie, a specialty of the South, is baked in a cake ring, available at baking-supply stores. A nine-inch springform pan will work just as well; just trim the edge of the dough to 1 1/2 inches all around.
- Yield: Makes one 9-inch pie
- All-purpose flour, for dusting
- Tart Shell Dough
- 6 large eggs
- 1 1/4 cups light corn syrup
- 1 1/4 cups packed dark-brown sugar
- 5 tablespoons unsalted butter, melted and cooled
- 1 tablespoon pure vanilla extract
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 2 1/2 cups coarsely chopped toasted pecans (about 10 ounces), for filling
- 2 cups pecan halves (about 8 ounces), lightly toasted, for topping
- Whipped cream, for serving
Set a 9-inch cake ring (with 1 1/2-inch sides) on a baking sheet lined with parchment paper. On a lightly floured work surface, roll out dough to a 13-inch round. Fit dough into ring; trim edges. Freeze 30 minutes.
Preheat oven to 400 degrees. Whisk together eggs, syrup, and sugar in a medium bowl until smooth. Whisk in butter, vanilla, lemon juice, and salt. Stir in chopped pecans. Pour filling into shell. Arrange pecan halves on top in concentric circles.
Bake, tenting with foil after 15 minutes, until filling is set, about 1 hour. Let cool at least 2 hours on a wire rack. Serve with whipped cream.