1 (9 inch) Unbaked Pie Crust (at room temp)
3 Eggs Beaten
3/4 Cup Sugar
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 1/2 Cups Milk
1 Egg White
Preheat oven to 350
Mix together eggs, sugar, salt, and vanilla with electric mixer until blended, stir in milk.
Line a 9 inch pie plate with the unbaked pastry, with a slight dusting of flour on the bottom side of the pastry. Lightly brush the bottom and sides of the crust with the egg white, not the rim of the crust. This helps prevent the crust from getting soggy. Pour custard mix into pie crust. Sprinkle top of custard with nutmeg.
Bake for 60 minutes at 350. Pie will be set with just a little jiggle when you shake it a little.
Cool on a wire rack completely before refrigerating.
1 1/3 cups sugar
1/2 cup all-purpose flour, unsifted
1/2 pint (1 cup) whipping cream
3/4 cup milk
1 (9-inch) unbaked pie shell
2 tablespoons butter, cut into small pieces
Preheat oven to 450 degrees F.
Combine sugar, flour, cream, and milk in a mixing bowl. Pour into pie shell. Dot butter bits all around top of pie. Sprinkle with nutmeg. Bake for approximately 10 minutes, and then reduce the heat to 350 degrees F and cook for approximately 30 more minutes. Cool to room temperature and then refrigerate until chilled. Serve chilled.
Note: If using a glass baking dish, lower oven temperature by 25 degrees F.
1/2 (14.1-ounce) package refrigerated pie crusts
1 cup firmly packed brown sugar
1 cup light corn syrup
1/4 cup butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups coarsely chopped pecans
Preheat oven to 350°. On a lightly floured surface, unroll pie crust. Roll into a 12-inch circle. Press into a 9-inch pie plate; crimp edges, if desired.
In a medium bowl, whisk together brown sugar, corn syrup, and melted butter until smooth. Add eggs, vanilla, and salt, whisking until combined. Stir in pecans. Pour mixture into prepared crust.
Bake for 45 to 55 minutes or until center of pie is set. Cool completely before serving.
1 pre-baked, 9-inch pie shell (homemade or store-bought)
2 1/4 cups pecans
1 2/3 cups dark corn syrup
1 cup brown sugar
1/3 cup honey
6 tablespoons (3/4 stick) unsalted butter, melted
1 teaspoon vanilla extract
Preheat oven to 350º F and position oven rack to middle of oven. Lightly grease a 9-inch pie dish.
Prepare pie shell according to (packaging) directions.
Place pecans in food processor and pulse for 5 seconds, or until roughly chopped. If you don’t have a food processor, place nuts in a re-sealable plastic bag and use a rolling pin or other heavy object to roughly chop/break them into smaller pieces.
In a large bowl, whisk together the eggs, corn syrup, sugar, honey, butter and vanilla extract.
Fold in pecans and mix so they’re thoroughly coated. Then pour over hot crust.
Return to oven and bake for 25-30 minutes, or until filling has set.
Remove and let cool completely before serving.