Tall Pecan Pie

Ingredients:

• 2 tablespoons cornstarch
• 3 large eggs + 2 egg yolks
• 3/4 cup dark brown sugar
• 1 tbsp. apple cider vinegar
• 1 tsp vanilla extract
• 110 g + 5 tbsp softened unsalted butter
• 1/3 tbsp. + 1/4 tbsp. maple syrup
• 1/3 cup + 3 tablespoons corn syrup
• 1 and 3/4 teaspoons coarse salt
• 1 cup heavy cream
• 4 cups pecans
• 1 frozen sheet of 25cm diameter pie dough in a deep pan

Preparation:

1. Place the baking tray in the oven and preheat to 190°C.
2. In a small bowl, combine the cornstarch with 2 tablespoons of cold water until smooth. In a food processor, combine the eggs, yolks, brown sugar, vinegar, vanilla, 4 oz. of butter, 1/3 cup of maple syrup, 1/3 cup of corn syrup, 1 teaspoon of salt, 1/2 cup of heavy cream, and the cornstarch slurry. Once smooth, add 1 1/2 cups of the nuts and pulse in 5-second bursts until finely chopped.
3. Spread the filling over the dough and place the pan on a preheated baking sheet. Bake until the center of the pie is just set, 40–45 minutes.
4. Coarsely chop the remaining 2.5 cups nuts. Heat a large skillet over medium heat and melt the remaining 5 tablespoons butter, then add 1/4 cup maple syrup and 3 tablespoons corn syrup.
5. Cook, stirring with a wooden spoon, until bubbly, then add the remaining 1/2 cup cream and 3/4 teaspoon salt. Reduce heat to low, add the nuts, and continue cooking, stirring, for about 2 minutes.
6. Spread the pecans over the pie and return it to the oven until you smell the pecans toasting, about 5 minutes. Let cool to room temperature and serve.