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(Experiment 41) Pecan pie

I’m not big on dessert but will not say no to a homemade pecan pie. This recipe is so easy you will wonder why you have been buying it from the grocery all those years!

The perfect way to serve? Quick nuke in the microwave and top it with vanilla ice cream

You  need :

  • 240g pecan halves*
  • 57g butter
  • 150g light brown sugar
  • 100g white or cane sugar
  • 164g 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

*I always throw a few extra for good measure

Instructions

  1. Pre-cook pie dough at 350F for 15 mins with parchment paper and weight on top ( bean or in my case I used rice ), pull out, remove parchment paper and weight, and put it back another 5 mins
  2. Optional but highly recommend that while this cook, put the pecan nuts in a tray and roast them for 7-8 mins
  3. In a pot , put the butter + corn syrup + brown sugar + white sugar + flour + milk + salt + vanilla .
  4. 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
  5. In a large bowl, scramble the 3 eggs then slowly pour the sugar mixture while stirring until it’s all mixed in.
  6. 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.
  7. Put in the oven at 350F for 40-45 mins
  8. Take out of the oven and let cool for at least an hour

Tip : 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.

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