Pecan Custard Pie

Does NOT use Karo Syrup

This pecan pie is an old recipe and so much better than the modern sickly sweet pecan pie. This will be a hit at your holiday party!

Ingredients

1 Pie Dough

2 Cups Whole Milk (NOT Skim Milk)

2 Cups Brown Sugar (Lite Brown Sugar is OK)

2 Tablespoons Flour

1 Cup finely chopped Pecans

1/8 Teaspoon Salt

1/4 Teaspoon Vanilla

Instructions

1. Line your pie tin with your pie crust and blind bake it (bake it with nothing in it but baker's weights or equivalent, look it up). Line the dough with some foil and bake at 425F for 12 minutes. Remove the foil and weights and return it to the oven for 6 minutes or until the edges and bottom begin to brown. Once finished, let it cool completely.

2. In a pot on the stove, mix together the milk, eggs, brown sugar, chopped pecans, salt and vanilla. Slowly sift in the flour so that it does not clump. You want to set the temperature of the burner to LOW or MEDIUM LOW but start off at LOW and slowly ramp up. If you make it too how the eggs will scramble (GROSS). DO not boil the mixture! Continuously stir until you see steam rising from the pot and then stir for 3 more minutes. Pour the mixture into the cooled pie crust.

3. Bake at 350F for 30 to 35 minutes, you want to make sure there is a slight wobble in the center.

4. Set the pie on a wire rack to cool completely.

   
   

   Conclusion

   
   

   I love this version of Pecan Pie and prefer it cold and in the fridge with a HEALTHY dollop of whipped cream. Let me know how your turned out below!