Mr. B’s Pecan Pie

Makes one 9-inch pie, serving 8. Recipe is from Mr. B’s Bistro, 201 Royal St., New Orleans. Note from Mr. B’s on one of the South’s favorite holiday pies: “Our crust makes this pecan pie special. Seasoning is important, so we season our pie crusts with cinnamon and nutmeg. The crust will be a little darker than most.”

For pie dough:

10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened

1/4 cup sugar

1 large egg

13/4 cups all-purpose flour

1/2 tablespoon cinnamon

1/4 teaspoon nutmeg

1?8 teaspoon baking powder

For filling:

3/4 cup sugar

1/2 cup dark corn syrup

6 tablespoons unsalted butter, melted

3 large eggs

1 teaspoon vanilla

Pinch salt

11/2 cups coarsely chopped pecans

Vanilla Ice Cream for serving

1. Make pie dough: In a large bowl with an electric mixer beat together butter and sugar until pale, about 3 minutes. Beat in egg until just combined. In another bowl combine flour, cinnamon, nutmeg, and baking powder and gradually fold into sugar mixture until incorporated. The dough should look rough, not smooth. Press dough into a round flat disk and wrap tightly in plastic. Chill for at least 30 minutes, preferably 2 hours.

2. Remove dough from refrigerator and let stand at room temperature 30 minutes. On a floured work surface roll dough into a 13-inch round, fit it into a 9-inch pie pan, and trim the overhanging dough to 3/4 inch all around.

3. Preheat oven to 275 F. To make filling: In a large bowl whisk together sugar, dark corn syrup, butter, eggs, vanilla and salt. Place pecans in the pie plate and pour filling over them. Stir pecans and filling, being careful not to poke crust.

4. Bake pie until edges are firm and center seems set but quivery when the pan is nudged, about 11/2 hours. Serve warm with vanilla ice cream.