Pecan Pie

This is so, so good. I make it in a tart shell, so it's not a deep dish pie.

Makes two 9-inch tarts

INGREDIENTS

Pate Sucree

2 generous cups pecan halves and pieces

For the filling:

3/4 cup brown sugar

3/4 cup sugar

1 1/2 cups corn syrup

2 eggs

4 yolks

1/4 cup dark rum (I like Meyer's)

1 1/2 oz unsalted butter, melted and browned with a small piece of vanilla bean

METHOD

Line two nine-inch removable bottom tart shells with Pate Sucree.

Freeze until set.

Preheat oven to 350. Grease or butter the shiny side of a piece of aluminum foil and press it onto the unbaked pie crust. Bake for 20-25 minutes. Carefully remove foil and reserve crust.

In a small saucepan, melt the butter with a small piece of vanilla bean over low-medium heat. Once melted you can turn up the heat a smidge to gently brown. You'll see it first develop a dense foam at the surface, then that will subside and those milk solids will start to brown at the bottom of the pan and it will develop an amazing nutty aroma. Keep an eye on it - you don't want it to blacken. Remove from heat as soon as it reaches a nice deep brown and strain into a measuring cup or small bowl . And if you don't have vanilla beans you can use vanilla extract, but don't add it here.

In a mixing bowl, whisk together the sugars, eggs and yolks, corn syrup and rum. Add vanilla extract if using. Add the melted/browned butter.

Add the pecans to the mixture and stir well to coat. Divide among the two pie shells and bake for about 25-30 minutes, until golden brown and set.