1 stick unsalted butter, cut into ½ inch pieces and put into freezer for at least ½ an hour
1 egg yolk
3-4 tablespoons ice cold water
1½ cups granulated sugar
¼ cup water
1 stick unsalted butter
2 teaspoons sea salt
½ cup heavy cream
Instructions
Preheat oven to 375.
Arrange pecans on a large baking sheet in a single layer. Bake for 10-15 minutes until well toasted. Remove from oven and let cool for 5 minutes.
Take about 2 handfuls of pecans and transfer to food processor until finely ground. Add in flour, sugar, and salt and pulse until well mixed. Add in frozen butter chunks and pulse until pebbles start to form. Add in egg yolk and water, one tablespoon at a time, until dough has formed. Cover dough in plastic wrap and refrigerate for one hour, or until dough is cold enough to roll out.
Roll out dough to fit a 10 inch round springform pan. Press dough into pan, leaving about 1½ - 2 inches for the sides. Poke a couple holes in the bottom of the dough using a fork and transfer pan to freezer. Freeze for an hour before baking to help keep the dough from bubbling up. Alternatively, if you have pie weights, use them. Bake for 15-20 minutes, until crust has turned a nice golden color.
Remove from oven and let cool. While the crust is cooling, begin your carmel. Use a deep pot and a long spoon to avoid any carmel-related injuries. Combine sugar and water in pot and mix well. Turn on heat to medium high and let sugar cook, without stirring, until it was started to turn an amber color (about 10 minutes). It is instrumental that you don't stir it, or you'll disrupt the very sacred caramelization process.
Once you see the sugar start to brown, give it a quick stir. Continue to let the carmel darken. Once it's reached a nice deep color, add in butter and cream, mixing well.
Finally, pour in remaining pecans and mix together. While carmel is still hot, pour it into the pie crust. Let cool for at least an hour, but it will sit fine in room temperature for a day. Enjoy with copious amounts of champagne.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/03/24/pecan-pie/