Alan's No Corn Syrup Pecan Pie

NOTES

1. Alan says "Need 25% more everything, at least." Adjustments aren't included at this time and might be added if Liz makes this recipe.

2. Liz relies on her pie crust recipe, from Cooks of Crocus Hill.

3. In a separate recipe, the crust is parbaked, which is not included here.


INGREDIENTS

2 large eggs, at room temperature
1 cup light brown sugar
1/2 cup unsalted butter, melted and cooled
1/4 cup white sugar
1 Tbl all-purpose flour [1.5 Tbsp]
1 Tbl milk
1 tsp vanilla extract
1 cup chopped pecans
1 (9 inch) unbaked pie shell
pecan halves (Optional)


PREPARATION

1. Preheat the oven to 400 degrees F (205 degrees C).

2. Toast and chop nuts; set aside. Then, in small bowl, combine sugars and flour; set aside.

3. Melt butter.

4. Whisk eggs in a large bowl until foamy.

5. Whisk in melted butter.

6. Add sugars and flour, whisking until combined.

7. Add milk and vanilla, then stir in pecans.

8. Pour mixture into the prepared pie crust and decorate the top with pecan halves.

9. Bake in the preheated oven for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking until filling is set, 30 to 40 more minutes.

10. Remove from the oven and cool to room temperature before serving.