Texas Pecan Pie
by Shannon Swindle
Pastry Chef, Abacus Restaurant

Yield: 12 servings

12-inch tart shell, blind-baked

Filling

• 1½ cups packed brown sugar
• 1 teaspoon salt
• ¾ cup granulated sugar
• 2 Tablespoons all-purpose flour
• 6 ounces butter, melted
• 3 each whole eggs
• 3 Tablespoons milk
• 2 teaspoons Mexican vanilla extract
• ½ cup light corn syrup
• 2 cups pecan halves, toasted

Place all ingredients except pecans in a bowl over simmering water and whisk until sugar dissolves. Fold in nuts and pour filling into blind-baked 12-inch tart shell. Bake at 35O°F for about 45 minutes or until filling is well browned and set. Cool completely before cutting. Serve at room temperature.