准备

Make the pie dough

• 将面粉，糖和盐放入食物加工机中，然后脉搏结合。加入黄油和脉搏，直到最大的碎片大约是玉米粒的大小，即8至12个一秒钟的脉冲。毛毛雨5汤匙。在面粉混合物上的冰水和脉冲，直到混合物变成潮湿，易碎的面团，当您的手中挤压时，将其固定在一起，4至6脉冲。如果面团仍然干燥，请再加入另一汤匙或两汤匙冰水，然后再次测试。
• 将面团转到干净的工作表面上。轻轻地聚集，然后将面团压入圆盘中。将面团用塑料包裹，冷却至少1小时。
• 让面团坐在室温下稍微软化（应该坚硬，但不要硬岩），5到20分钟，具体取决于冷藏的时间。将面团滚动在略带面粉的工作表面上，带有面粉易于面粉的销钉，直到宽约13英寸宽，厚1/8英寸。从面团的中心滚动到边缘，并尝试使用尽可能少的通行证以避免使面团过度锻炼。每次通过后，在面团下运行一个偏移刮刀或长凳刀，以确保其不粘，并将面团四分之一转。仅根据需要回流工作表面和滚动销 - 进出粉使外壳变得坚硬。
• Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.
• Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

做填充

• 将菊苣咖啡和奶油混合在1夸脱的锅中，用中火加热，直到奶油边缘的小气泡在3分钟内形成小气泡。搅拌，从火上移开，然后陡峭10分钟。应变和预备。
• Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, coffee mixture, and salt in a 1-quart saucepan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.
  

填充并烤馅饼

• Spread the pecans evenly in the piecrust. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.

提前提示

The pie dough may be made up to 1 month ahead; wrap it well in plastic wrap and foil and freeze it. Defrost in the refrigerator overnight before rolling it out. The pie can be made up to 1 day ahead (store covered with plastic at room temperature), but it’s best eaten warm.