Pecan Indulgence

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into 1-inch pieces
• 1 egg yolk, beaten with 1 tablespoon water
• 13 cup sugar
• 1/4 teaspoon salt
• 2 egg whites
• 2 tablespoons water
• 2 cups pecan halves
• 3 eggs
• 3/4 cup light corn syrup
• 3/4 cup dark brown sugar
• 4 tablespoons unsalted butter, melted
• 1 tablespoon bourbon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup chopped pecans

1. To make crust, place flour, salt and butter in a food processor and pulse until mixture resembles coarse meal.
2. Add yolk mixture and process just until dough comes together.
3. Wrap in plastic and refrigerate.
4. To make pecans, preheat oven to 225 degrees.
5. Mix sugar and salt in a bowl.
6. In another bowl, whisk together egg whites and water until frothy.
7. Toss pecans in the egg white mixture to coat well.
8. Drain, then toss in the sugar mixture, coating well.
9. Place on a baking sheet and bake until dry, about 1 hour, stirring every 15 minutes.
10. To make the filling, whisk together the eggs, corn syrup and brown sugar.
11. Whisk in the butter, bourbon, vanilla and salt.
12. Stir in the chopped pecans.
13. Preheat the oven to 400 degrees.
14. Roll the dough out to just fit a 10-inch quiche dish and line the dish with the dough.
15. Pour in the filling.
16. Top with the sugared pecans.
17. Bake for 15 minutes.
18. Lower the temperature to 350 degrees and bake just until the filling is set, about 20 minutes longer.
19. Place on a rack to cool.
20. Cut into wedges and serve.

flour, salt, cold unsalted butter, egg yolk, sugar, salt, egg whites, water, pecan halves, eggs, light corn syrup, brown sugar, unsalted butter, bourbon, vanilla, salt, pecans

Taken from cooking.nytimes.com/recipes/1383 (may not work)