For her Birthday my newly pregnant best friend wanted nothing more than a taste of the south in pecan pie form. I made her this and she claimed that it was the best pecan pie she had ever had - or maybe it was the hormones talking? In any case it was yum, and I am not a big sugar pie person. The recipe was inspired by Texas Home Cook Betty Lee, who won many a pie contest with her recipe. My version has some added umami with the use of dark demerara sugar and carob molasses. The crust is a riff on Ronda Boon's Favorite Pie Dough for Epicurious. —AniaSweets
In a food processor pulse ingredients until crumbly. Careful not to over handle, empty out the dough onto a cutting board and bring together into a disc. Wrap in plastic wrap (or reusable bees wax wrap) and chill for 30 min.
Preheat oven to 400. Roll out until it will fit your pie tin. I like to use a fluted 8 inch tart tin with removable bottom. Gently push the dough up along the sides and trim - keep things a bit loose as it will tighten when cooking. Using a fork prick all over (up the sides too), but again be gentle - you don't want to create opportunities for the filling to leak.
Blind bake with parchment and beans or weights for 20 - 25 min. until lightly golden.
For extra yum, while the oven is hot, roast the pecans till toasty to bring out their flavour. About 7 min.
Preheat oven to 350. In a saucepan melt the butter and add the sugars and syrups, milk, flour, vanilla and salt. Combine with whisk until mixture boils. Set aside for 5 min.
In a heatproof bowl, using an electric hand mixer, whisk the eggs and temper with a tablespoon of the hot sugar mixture. Gradually add the rest of the sugar to eggs with mixing constantly.
Arrange pecans in pie shell in a single layer. Pour mixture and be sure to cover all the nuts.
Bake 45 min or until center is just set. Transfer to rack to cool. Serve with vanilla ice cream or whipped cream.