Pecan Pie

Ingredients

• 325 g (2.5 cups) of pecan halves

• 3 eggs

• 150 g (3/4 cup) brown sugar

• 50 g (1/4 cup) granulated sugar

• 1/4 cup of unsalted butter, melted

• 1 pinch of salt

• 2 teaspoons vanilla extract

• 1 tablespoon all-purpose flour

• 1 pie crust (recipe here)

Preparation

1. Prepare the pie recipe linked above and preheat the oven to 400 ºF (205 ºC).

2. Chop 215 grams of the pecans (roughly 2/3) into pinky nail sized pieces and reserve the remaining 110 grams (roughly 1/3) for topping the pie. Lightly toast the chopped pecans in the toaster oven or in your oven at 350 ºF (175 ºC) for 4 minutes.

3. In the bowl of a stand mixer beat the 3 eggs, 150 g brown sugar, 50 g granulated sugar with a whisk attachment for 3 minutes on medium high. Beat in the 1/4 cup of melted unsalted butter, pinch of salt, 2 teaspoons of vanilla extract, and 1 tablespoon all-purpose flour. Beat on medium for 2 minutes. Scrape down the sides of the bowl with a rubber spatula and ensure everything is combined.

4. Place the prepared pie crust pan on top of a baking sheet to ensure that any spillage does not get onto your oven. Poor the chopped pecans into the prepared pie crust and spread out evenly. Poor the contents of the stand mixer slowly over the pecans in the pie crust. Ensure that the filling is evenly dispersed. Decorate the top of the pie with your reserved pecan halves starting at the center with a small ring and going out.

5. Carefully transfer your pie into the oven. Bake at 400 ºF (205 ºC) for 10 minutes and then rotate the pie and cover with tin foil to protect it from getting too browned. Bake for an additional 35 minutes at 350º F (175 ºC). You will know it is done when the filling is set (it should have a very small jiggle when you shake the pan).

6. Let the pie cool on a wire wrack and serve at room temperature with whip cream or ice cream.

Notes

• Yield: 9" pecan pie