Pecan Pie, Corn Syrup Free

By sdokis

Some people like to toast pecans destined for pecan pies which certainly adds another dimension to the flavor profile. It really is up to you if you prefer toasted pecans or not. A touch of Brandy or Rum will make the pie just a touch more special. This pecan pie does not contain flour for a couple of reasons. Flour takes away from the creamy smoothness and makes the pecan filling somewhat chunky. Pecan pie filling is essentially a type of custard which should be velvety and nicely flavored. Flour containing custards tend to create a cloudy coating on our tongue, which inhibits full flavor revealing.

Ingredients

• 3 (3) Large eggs 3
• ¾ Cup (6 oz) Water 180 g
• 1 ¾ Cup, well packed (14 oz) Medium brown sugar 420 g
• ½ teaspoon ( ½ tsp) Salt 2.5 g
• ½ Stick (2 oz) Unsalted butter 60 g
• 1 Tablespoon (0.5 oz) Brandy or Rum (optional) 15 ml
• 2 teaspoon (2 tsp) Vanilla extract 10 ml
• 2 Cups (8 oz) Pecan pieces 240 g

Preparation

Step 1

Preheat the oven to 400°F (200°C).

Whisk together the eggs and water until very well blended. Add the brown sugar and salt. Melt the butter and add to the mixture. Add the Brandy and vanilla extract.
Place the pecans in the pie shell and pour the custard filling over the pecans, the pecans will automatically float to the surface. Since nine inch pie shells vary in depth and thus volume, not all the custard filling may fit. By not mixing the pecans into the custard filling you will possibly prevent throwing away extra custard filling containing pecans.
Place in the preheated oven for 10 minutes. Then reduce the temperature to 325°F (160°C) and bake until the center of the pie is set and no longer trembles when touched, about 65 minutes.