(Experiment 41) Pecan pie
Ingredients
- 240 g pecan halves* always add a few more :)
- 57 g butter
- 150 g light brown sugar
- 100 g white or cane sugar
- 164 g light corn syrup or 85g honey + 80g corn syrup
- 1/2 tsp fine salt
- 1 tsp vanilla extract
- 2 tbsp milk whichever type of milk you have, I used oat milk
- 3 tbsp flour
- 3 eggs
- 1 pate brisée
Instructions
- Pre-cook pie dough at 350F for 15 mins with parchment paper and pie weight on top , pull out, remove parchment paper and weight, and put it back another 5 mins
- Optional but highly recommend that while this cook, put the pecan nuts in a tray and roast them for 7-8 mins
- In a pot , put the butter + corn syrup + brown sugar + white sugar + flour + milk + salt + vanilla .
- Put this over medium heat. Use a whisk and start mixing while it brings it to a boil.
- Boiling will start from the sides, keep stirring until it’s up to a full boil. Be wary that the more you let it boil the more consistent the filling will be. Turn heat off. Let it cool 10 mins
- In a large bowl, scramble the 3 eggs then slowly pour the sugar mixture while stirring until it’s all mixed in.
- Add pecans to the pie dough then dump the sugar mixture into it. Using a spatula or a fork, gently tap the nut into the mixture to ensure all nuts are covered with the sugar mix. If it feels “empty”, you can add some more pecan nuts at this point.
- Put in the oven at 350F for 40-45 mins
- Take out of the oven and let cool for at least an hour
If you dont have pie weight you can use bean or rice. As seen above it work!
when in the oven, cover for pie top for the last 20 mins of cooking using aluminum foil. If you don’t, you will end up with a “toasted” result like on your left.