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
- 1/2 recipe Pate Brisee to Make One Double-Crust or Two Single-Crust Pies (http://www.marthastewart.com/284266/pate-brisee)
- 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.
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