-
1
In a food processor combine the ground pecans, flour, salt, and sugar.
-
2
Add the butter and process until the mixture resembles coarse crumbs.
-
3
Pour in the egg white and blend it in to bind the dough until it holds together without being too wet or sticky.
-
4
Squeeze a small amount of dough together, if it is crumbly, add the ice water, 1 tablespoon at a time.
-
5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
-
6
Lightly coat a 12-cup muffin tray with nonstick spray.
-
7
Roll out the dough on a lightly floured surface to about a 2 foot square, then use a small bowl 3-inches in diameter or a large 3-inch ring mold as a guide to cut out circles.
-
8
They should be slightly larger in diameter than the muffin tin hole, so when pressed in, the edges come half-way up the sides of the tin.
-
9
Preheat oven to 350 degrees F.
-
10
In a large mixing bowl, mix the eggs until frothy then blend in sugars.
-
11
Stir in the melted butter, vanilla, syrup and salt until well blended.
-
12
Arrange the pecans on the bottoms of the tart shells.
-
13
Pour in the filling to fill the shells almost to the top.
-
14
Bake until the filling is set and slightly puffed, about 25 to 30 minutes.
-
15
Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go.
-
16
Transfer the pies to a rack and cool.
-
17
While the pie is baking, make the Sweet Tea Caramel Sauce.
-
18
Begin my making the tea.
-
19
Bring 2 cups of cold water to a boil in a large heavy saucepan.
-
20
Add the tea bags, cover and let steep for 20 minutes.
-
21
Remove the tea bags (squeeze them out) and then return to a simmer until it has reduced by half - so you have 1 cup of really strong tea remaining.
-
22
Add the 1/2 cup of sugar to the saucepan and continue to simmer over medium heat.
-
23
Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 10 minutes.
-
24
Carefully pour in the cream, be careful as it will bubble up, and continue to cook for 1 more minute.
-
25
Serve with individual pecan pies and a scoop of vanilla bean ice cream.
