Recipe courtesy of Executive Chef Jan Mendelson, La Puerta Azul in Millbrook, New York
The Filling:
2 c. pecans
2 T. butter
1 lb. piloncillo
4 eggs
1 c. melted unsalted butter
2 T. ancho chile powder
2 T. cornstarch
4 T. heavy cream
4 t. vanilla extract
The Crust:
¾ c. flour
½ t. kosher salt
1 T. sugar
10 T. cold butter diced
½ c. flour
3 T. very cold water + 1 T. white vinegar
Combine ¾ cup flour, salt, sugar, and butter in processor until the texture of coarse cornmeal. Sprinkle with remaining flour and pulse briefly to combine. Sprinkle with cold water/vinegar and pulse to combine. Do not over process. Wrap dough in plastic wrap and refrigerate at least ½ hour.
Preheat oven to 325°F.
Melt 2 tablespoons of butter in a small oven proof pan, add pecans, and bake for 15 to 20 minutes until fragrant and lightly toasted. Reserve.
Increase oven temperature to 350°F.
Grate piloncillo on a coarse box grater. Combine piloncillo, eggs, butter, ancho chile, cornstarch, cream and vanilla in blender and puree until smooth.
Roll out crust (using a little extra flour as needed to prevent sticking) to about a 13-inch circle approximately 1/8-inch thick. Line a 9-inch-deep tart or pie pan with the crust. Place pecans in the pie shell. Pour piloncillo custard into shell over nuts.
Bake approximately 40 to 45 minutes at 350°F. Custard should be just set in the middle; if not, continue baking, in approximately 5 minute increments, until set. Let cool completely before cutting.
Cut in 8 wedges, and serve lightly warmed, and topped with vanilla ice cream.