Ingredients for the crust:
2 and a half cups flour
1/4 teaspoon salt
1 tablespoon sugar
1 cup salted butter..chilled,cut into cubes
1/4 cup plus a few tablespoons ice water
In a food processor, add the flour, salt, sugar and mix for a minute.
Next add the cold butter(make sure the butter is very cold) all around the flour and turn the processor on and mix for a few seconds.
Next add the ice cold water but begin with a 1/4 cup and mix. Once the dough starts to clump up, stop the mixer and check the dough to see if it sticks together like dough when you squeeze it, if yes then don’t add any more water. If no, then add a tablespoon of water and mix then test again. I ended up adding 1/4 cup plus 1 tbsp of the ice cold water.
The dough should not look like a solid dough like mahambri or chapati dough, it should be crumbly and flaky.
Now take the dough and gather it into a ball, divide the ball into two.
Press the balls flat into discs. Wrap each disc in a plastic wrap and refrigerate for about 30 to 45 minutes.
Then take out one of the discs from the fridge, roll it out on a floured surface, turning and rolling into a circle until the disk is flat and thin.
Now take a 9 inch pie pan.
Fold the dough in half and gently transfer to the pie pan. Brush off any excess flour and cut the overhanging dough. Use your fingers to make a decorative border by crimping them against the dough edges Refrigerate the pie pan with the dough in it with plastic wrap for about 30 minutes before pouring in the filling.
For the Filling
1 cup dark brown sugar
2/3 cup light corn syrup
4 tablespoons butter
1/4 cup cream
1/4 teaspoon salt
1 and a half cups walnuts or pecan (I used walnuts)..coarsely chopped
A handful of whole pecans
In a large pan, heat the brown sugar, corn syrup and butter until boiling, stirring constantly. Remove from heat and let it cool until lukewarm. Now in a separate bowl, beat the eggs and keep them aside. When the boiled syrup has cooled, add in the beaten eggs i, salt, and cream.
Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped walnuts over the bottom of the crust. Then pour the filling evenly over the nuts. Bake in the oven at 350 degrees for about 45 to 50 minutes, or until the filling is just set (a toothpick inserted into the center of the pie will come out clean). At 10 minutes time open the oven and put the whole pecans around the pie and gently tap on them to gently push them in. Then return the pie in the oven an continue baking.The filling will be a bit jelly like when hot and ready but will set after cooling.
Let the pie cool. Serve the pie warm or at room temperature.