Pecan Pie is a classic American holiday favorite filled with crunchy toasted pecans and a gooey caramel-like maple custard in an ultra flaky buttery crust.
Move oven rack to lower third of oven. Place a pizza stone(optional) on the rack and a baking sheet on top. Preheat to 350°F.
Roll dough into a 12-inch circle and place in a 9-inch pie plate. Trim excess dough and flute edges. Place in fridge for 20-30 minutes.
Meanwhile, whisk together all filling ingredients. Set aside.
Mix together 1 teaspoon flour and 1 teaspoon granulated sugar to make "crust dust". Sprinkle over the bottom of the uncooked pie crust.
Chop up some of the pecans. Place 1½ cups chopped pecans in the bottom of the pie shell. Layer on remaining whole pecans. Pour the corn syrup mixture over the top.
Place pie on hot baking sheet in the oven and bake for 50-55 minutes. If desired, brush crust with egg wash (1 egg + 1 tablespoon water) at 40 minutes for a golden shiny look.
Cool completely before slicing. Cover with plastic wrap and store in the fridge. Bring to room temperature before serving.
Notes
*Toast pecans by spreading them out on a foil lined baking sheet and bake at 350°F for 7 minutes.