Description
Adapted from the recipe at BrownEyedBaker.com
Ingredients
Scale
- 1/2 recipe flaky pie dough
- 6 Tbsp butter
- 1 C brown sugar (we like dark brown, use what you like)
- 1.2 tsp salt
- 3 large eggs
- 3/4 C light corn syrup
- 1 Tbsp vanilla extract (or use brandy)
- 2 C pecans, toasted in a 350°F (177°C) oven for 10 minutes
Instructions
- Preheat your oven to 350°F (177°C).
- Roll out and pan up your pie dough. Place a sheet of parchment or foil in the pan over the rolled-out, crimped dough and fill it with about 2 cups of dried beans or other pie weights.
- Bake the crust for 40 minutes. (Use your TimeStick!)
- When the time is up, remove the pie crust from the oven and remove the pie weights and parchment.
- Reduce the oven temperature to 275°F (135°C)
- Chop 2/3 of the nuts medium-coarse and keep 1/3 of the nuts whole.
- In the bowl of a double boiler set over simmering water, melt the butter.
- To the melted butter, add the brown sugar and salt. Beat to combine.
- Add the eggs, corn syrup, and vanilla (or brandy, if using). stir and continue to stir as the mixture heats.
- Check the temperature often with your Thermapen ONE until the temperature reaches 130°F (54°C).
- Remove the bowl from heat and stir in the pecans.
- Pour the filling into your baked pie crust.
- Put the pie in the oven to bake for 50–60 minutes, until somewhat firm in the center.
- Remove the pie from the oven and cool for at least 4 hours.
- Slice and serve!
