Texas Pecan Pie
Pastry Chef Shannon Swindle, Abacus Restaurant,
Dallas, TX
Adapted by StarChefs
Yield: 12 servings
- 12-inch tart shell, blind-baked
Filling
-
1½ cups packed brown sugar
- 1
teaspoon salt
- ¾
cup granulated sugar
- 2
Tablespoons all-purpose flour
- 6
ounces butter, melted
- 3
each whole eggs
- 3
Tablespoons milk
- 2
teaspoons Mexican vanilla extract
- ½
cup light corn syrup
- 2
cups pecan halves, toasted
Place
all ingredients except pecans in a bowl over simmering water and
whisk until sugar dissolves. Fold in nuts and pour filling into
blind-baked 12-inch tart shell. Bake at 35O°F for about 45 minutes
or until filling is well browned and set. Cool completely before
cutting. Serve at room temperature.
