“Waiter there is too much pepper in your Paprikash, but I would be proud to partake of your Pecan Pie.” I always think of Billy Crystal and Meg Ryan saying that with a silly accent in “When Harry Met Sally” when I have Pecan Pie. I love that movie and have probably seen it 50 times. I think this is one of which Harry and Sally would proudly partake. I really like the flavour of this because I am not really a fan of the gooey, gaggingly sweet pecan pies made with corn syrup. I like the flavour of the nuts and some brown sugar, caramelized buttery goodness in this Pecan Pie. Just saying…
- one unbaked 9-inch pie shell of Gabi’s Best Pie Crust
- 1 cup dark brown sugar
- 1/4 cup white granulated sugar
- pinch of salt
- 2 Tablespoons all purpose flour
- 1/2 cup butter, melted
- 2 Tablespoons Lyle’s Golden Syrup ( Real maple syrup can be substituted for a slight twist of flavour. Do not use pancake syrup!)
- 2 eggs, beaten
- 1 Tablespoon whole milk
- 2 teaspoons pure vanilla extract
- 1-1/2 cups chopped pecans, plus about 40 extra pecan halves to decorate top
- egg wash for crust : 1 egg beaten with 1 Tablespoon milk or cream
Preheat the oven to 375F. In a medium bowl, combine the sugars, salt, and flour, mix in the melted butter and stir until smooth. Add the syrup, beaten eggs, milk and vanilla and beat by hand with a wooden spoon until all is smooth. Add the chopped nuts. Pour into the chilled pie crust and decorate the top with the pecan halves. I like to do concentric circles or a basket weave pattern. Make it the way you like it. Brush the crust with egg wash taking care to not drip down into the pecan filling so it stays pretty. Place in the pre baked oven and bake for 10 minutes then reduce the heat with the pie in the oven and bake for about 50 more minutes until the filling puffs and seems set in the middle. Remove from oven and cool completely on a rack.
Serve with vanilla flavoured whipped cream or vanilla ice cream “on the side” for Sally, if you wish.