Ingredients
For the Pecan Crust
- 1¾ cups finely chopped pecans
- 3 tablespoons unsalted butter (softened)
- 3 tablespoons packed brown sugar
- ¼ teaspoon salt
- Nonstick cooking spray (for greasing)
For the Filling
- 1 cup packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- 2 large egg yolks (lightly beaten)
- ¾ cup sweetened condensed milk (diluted with ¾ cup water)
- 1 tablespoon vanilla extract
- Whipped cream (for topping)
- Chopped pecans (optional, for garnish)
Instructions
- Preheat and prepare pie plate: Preheat your oven to 375°F (190°C) and lightly coat a 9-inch pie plate with nonstick cooking spray to prevent sticking.
- Make the pecan crust: In a bowl, mix together the finely chopped pecans, softened butter, brown sugar, and salt until the pecans are evenly coated and the mixture holds together when pressed.
- Form the crust: Press the pecan mixture firmly into the bottom and up the sides of the prepared pie plate to create an even crust layer.
- Bake the crust: Bake the crust in the preheated oven for 10 to 15 minutes or until it becomes fragrant and lightly browned. Remove from the oven and allow it to cool. Lower the oven temperature to 300°F (150°C).
- Prepare the filling base: In the top of a double boiler, combine brown sugar, cornstarch, flour, butter, and salt. Cook over medium-high heat, stirring consistently until all ingredients are well combined.
- Add the egg yolks and milk: Gradually whisk in the lightly beaten egg yolks and diluted sweetened condensed milk, stirring constantly until the mixture thickens and coats the back of a spoon, about 5 to 7 minutes.
- Finish the filling: Stir in the vanilla extract and immediately pour the warm filling into the cooled pecan crust.
- Bake the filled pie: Place the pie in the oven at 300°F (150°C) and bake for about 15 minutes until the filling is warmed through and lightly set.
- Cool the pie: Remove the pie from the oven and let it cool completely at room temperature.
- Chill the pie: Refrigerate the pie for at least 2 hours, or until thoroughly chilled and firm.
- Serve: Slice the pie and serve each piece topped with a generous spoonful of whipped cream and an optional sprinkle of chopped pecans.
Notes
- The crust can be pressed a bit thicker if you prefer a sturdier base to hold the filling.
- If you don’t have a double boiler, use a heatproof bowl set over a pot of simmering water for the filling.
- To dilute the sweetened condensed milk, mix equal parts with water before adding to the filling.
- Make sure to stir continuously while cooking the filling to avoid curdling the egg yolks.
- Chilling the pie is essential for the filling to set properly and to enhance the flavors.
- This pie is best enjoyed within 2-3 days stored refrigerated.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
