100 Year Old Pecan Pie Recipe

I like pecans.  I WANT to like pecan pie - but it it just sooooooo sweet that it makes my teeth hurt.  I was looking at food history and learned that the pecan pie we have today is not the original.  The original recipe has a more custard like base instead of the syrup base.  That led me to some digging - and an OLD recipe.  The original recipe included meringue, but I omitted that and stuck with today's whipped cream.  SOOOO GOOD.  I like to cook from scratch, but there are some things that I will take shortcuts with and pie crust is one of those things.  If you like to make crust, I encourage you to do so.

Your favorite 9 inch pie dough.
1 Cup Whole Milk
1 Cup Dark Brown Sugar, Packed
3 Large Eggs, Beaten
1 Tbl Flour
1/2 Cup Chopped Pecans
Pinch Salt
Pecan Halves for layering on top.

Heat your oven to 425 degrees.  Line your pie plate with the dough, top with foil and pie weights.  Bake for 12 minutes.  Remove the foil and weights and return it to the oven for 5 - 7 minutes - the bottom and edges should start to brown.  Remove from the cool completely.  Reduce oven to 350 degrees.

While cooling, in a saucepan, whisk together the milk, sugar, eggs, flour, chopped pecans and salt.  Set over medium low heat and stir constantly.  Do not use a higher temperature, we want the mixture to cook and combined without cooking the eggs. When in doubt, use a lower temperature.  Cook and stir until the mixture starts to steam - not simmer, just steam.  Once it starts steaming, cook for about 3 minutes - you will see it start to thicken and coat the whisk.  

Remove the mixture from heat and pour into the pie shell.  Top with a layer of pecan halves.  Bake for 30 to 35 minutes until there is a slight wobble in the center.