Pecan Pie (w/o Corn Syrup)

• porzioni: 4 servings
• tempo di preparazione: 10 minutes
• tempo totale: 45 minutes

Ingredienti

Crust

• Your favorite pie dough

Filling

• 1 cup (235 ml) Whole Milk

• 1 cup (220 g) Brown Sugar

• 3 Eggs, beaten

• 1/2 tablespoon of Butter

• 1 tablespoon Flour

• 1/2 teaspoon of Vanilla Extract

• 1/2 teaspoon of Cinnamon

• 1/4 teaspoon of Nutmeg

• 1/2 teaspoon of Salt

• 1/2 cup (65 g) finely Chopped Pecans

• Pecan halves, for a layer on top of the filling

Istruzioni

For Crust

1. Line a pie tin with the dough and blind bake. I used a tart tin, which worked well for this amount of filling. If you’re using a deep dish pie tin, double the filling ingredients.

2. To blind bake, line the dough with some foil, then add pie weights and bake at 425°F (220°C) for 12 minutes.

3. Remove the foil and weights and return it to the oven for 5 to 7 minutes, or until the edges and bottom start to brown

4. Take it out of the oven and let it cool completely.

For Filling

1. Reduce the oven temperature to 350°F (175°C).

2. Whisk the eggs in a separate bowl.

3. Then in a medium saucepan mix the milk, brown sugar, eggs, cinnamon, nutmeg, vanilla extract, salt, butter, and chopped pecans together.

4. Set mixture over medium-low heat while constantly gently stirring.

5. Cook, stirring constantly, until the mixture steams, and continue to cook for about 3 minutes. The mixture should thicken and take on the consistency of oatmeal and slightly darken in color. Adjust the heat if necessary so that the mixture only steams, not simmers*.

6. Pour into the cooled pie shell.

7. Add a layer of pecan halves on top of the filling in whatever pattern you wish.

8. Bake for 30 to 35 minutes at 350°For until there’s just a slight wobble in the center.

9. Set the pie on a wire rack to cool completely.