Ingredients:

  • 1.5 cups (150g) finely chopped pecans
  • 0.5 cup (60g) all-purpose flour
  • 4 tbsp (55g) unsalted butter, melted
  • 2 tbsp (25g) brown sugar, packed
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (115g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 2 tbsp (16g) cornstarch
  • 2 tbsp (16g) all-purpose flour
  • 2 cups (480ml) whole milk
  • 3 large egg yolks, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1.5g) salt

Instructions:

  1. Toast the chopped pecans in a dry skillet over medium heat for 3–5 minutes until fragrant.
  2. Combine toasted pecans, 60g flour, 25g brown sugar, and 1.5g salt in a bowl. Stir in 55g melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom and sides of a 9-inch pie plate.
  4. Bake at 350°F (175°C) for 8–10 minutes until golden brown. Let cool completely.
  5. In a saucepan over medium heat, melt 115g butter. Whisk in 200g brown sugar, 16g cornstarch, 16g flour, and 1.5g salt. Stir for 2 minutes until bubbling.
  6. Gradually pour in 480ml whole milk while whisking. Bring to a gentle simmer, stirring continuously until the mixture thickens and coats the back of a spoon.
  7. Remove pan from heat. Gradually whisk the hot mixture into the room temperature egg yolks to temper them, then stir the tempered eggs back into the main saucepan.
  8. Stir in vanilla extract. Pour the filling into the cooled pecan crust.
  9. Refrigerate for at least 4 hours to set completely before slicing.