Ingredients
2cupsall purpose flour,plus more for dusting
1pinchkosher salt
1¼sticksunsalted butter
2largeegg yolks
4tbspice water
2cupspecan,halves, divided
¾cuplight corn syrup
3largeeggs
1cupgranulated sugar
1tspvanilla extract
2tbspbutter,melted
½tspkosher salt
8cupsvegetable oil
4cupsprepared pancake batter
¼cuppowdered sugar,for dusting
Preparation
Sift the flour and salt together into a large bowl.
Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain.
Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
Add the liquid to the flour mixture, reserving a quarter or so. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed.
Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
Preheat the oven to 350 degrees F (180°C).
Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn’t stick to the surface.
Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch thick and place into a 9-inch pie dish, trimming any excess dough around the edges. Crimp the edges in a decorative pattern.
Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. Bake for 15 minutes, until lightly golden brown.
In a large bowl, whisk together 1½ cups pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Top with the remaining ½ cup of pecans in concentric circles.
Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
Cut the pie into 8 equal slices and carefully insert a popsicle stick into the crust side of each slice, using a small paring knife to make an incision if needed. Place the pie slices on a parchment-lined baking sheet and freeze overnight, or until solid.
Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
Working in batches, dip the slices of pie into the prepared pancake batter, then carefully transfer to the hot oil and fry for 4 minutes, or until golden brown.
Finish with a dusting of powdered sugar and serve warm.
Enjoy!
