Texas Pecan Pie
A 1914 pecan pie with a smooth, custardy filling and toasted meringue, made before corn syrup.
| prepPreheat oven to 425°F / 220°C | |||||
| prepLine a pie or tart tin with your favorite pie dough | |||||
| 1 pie crust (your favorite dough) | Blind bake 425°F / 220°C, 12 min + 5-7 min | Pour into cooled crust | Arrange pecan halves on top | Bake 350°F / 175°C, 30-35 min; cool | Spread on pie, bake 12 min until browned |
| 235 ml whole milk | Whisk & cook until steaming, 3 min | ||||
| 220 g brown sugar | |||||
| 3 eggs, beaten | |||||
| 1 tablespoon flour | |||||
| 65 g finely chopped pecans | |||||
| 1 pinch salt | |||||
| pecan halves, for the top (optional) | |||||
| 2 egg whites | Whip to stiff peaks | ||||
| 2-3 tablespoons castor sugar | |||||
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