Nutty and sweet with a couple pinch of spices livens up this buttery delicoius custard-type filling with a healthy amount of pecans in every single bite.
Author: Portlandia Pie Lady
Ingredients
Filling
1/2cuppure cane granulated sugar
2tablespoons flour (or cornstarch if making gluten free)
2eggs,beaten
3/4cupcorn syrup
1tablespoonmelted butter
2teaspoonsvanilla
pinchofcloves
pinchofallspice
dashof salt
1-1/2 cups pecans (1 cup chopped, about 1/2 cup whole halves for top edge of pie)
Pie Crust (for one 9-inch single crust)
1cup flour
1/2teaspoonsalt
1tablespoonpure cane sugar
1/8teaspoonbaking soda
1/2cupshortening
1/4cupcold water
Instructions
Pie Crust Dough
Stir to combine all dry ingredients. Cut in shortening with a large fork until crumbly.
Add cold water all at once and mix just until forms a ball (do not knead or over mix). Four to five good stirs is all it should take.
Roll out dough (this will be rather soft) on heavily floured counter top, roll up dough onto rolling pin and unroll into pie plate (dough can be too soft to pick up by hand).
Tuck under edges and crimp by hand or fork, set aside.
Filling and Baking
Preheat oven to 350 F.
In a large bowl, stir flour (or cornstarch) together with sugar.
Stir in the beaten eggs, corn syrup, melted butter, vanilla and spices.
Stir 1 cup chopped pecans and pour mixture into unbaked pie crust. Place the whole halves of pecans around the outer edge.
Bake 45 - 50 minutes. A toothpick inserted to check if done will not come out completely clean but there should no longer be any dripping batter goo. It will also be ever so slightly wobbly in the center, like very firm jello.Let cool to room temperature.