The Easiest Pecan Pie Recipe Ever (2 Ways) | Chef Joshua Weissman

Ingredients

• Food Processor
• Rolling Pin
• Pyrex Measuring Cup
• 2.25 cups (337g) all-purpose flour
• 1.25 tsp (8g) fine sea salt
• 1 Tbsp (15g) granulated sugar
• 1 cup (225g) unsalted butter, very cold
• ½ cup (120 ml) ice water
• 2.5 cups 287g roughly chopped pecans
• 3 large eggs
• ¼ cup 75g maple syrup
• 1 cup (300g) light corn syrup
• ¾ tsp 2g kosher salt
• ¾ cup 190g dark brown sugar
• 1 Tbsp 13g vanilla extract
• ¼ cup (56g) unsalted butter, melted and slightly cooled
• 1 cup (212g) granulated sugar
• 2 cups (480ml) whole milk
• 2.5 tsp (4g) vanilla extract or vanilla bean
• 3 egg yolks
• 2 cups (480ml) heavy cream
• Leftover pecan pie