Recipes
Custard Pecan Pie
- Desserts
While every bit as delish as the classic pie, this one has less sugar. Cane syrup, a toasty alternative to corn syrup or molasses, sweetens the pie along with brown sugar. Because the filling for the pie is wet, we brush the crust with egg white and par-bake it to create a barrier to prevent sogginess.
Ingredients
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1¼ cups all-purpose flour
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1 cup whole-wheat pastry flour
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¼ teaspoon salt
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12 tablespoons (1½ sticks) cold unsalted butter, cut into chunks
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½ cup reduced-fat plain Greek yogurt
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4 tablespoons ice water
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3 large eggs, divided
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1 tablespoon all-purpose flour
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4 tablespoons (½ stick) unsalted butter, melted and cooled
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½ cup buttermilk
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½ cup packed light brown sugar
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¼ cup cane syrup or dark corn syrup
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1 teaspoon vanilla extract
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1¾ cups pecan halves, chopped
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