I looked at several recipes, but drew mainly from Chef John's recipe, and made some modifications.
Ingredients:
1 Pillsbury pre-made pie dough
1 bag of beans
1 bag of pecans
1/2 cup/1 stick salted butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup light corn syrup
1 tsp vanilla extract
1/2 tsp salt
3 eggs
Ingredient notes:
I didn't add flour, milk, or bourbon - mainly because other recipes didn't call for it, and I didn't feel like buying them. Other recipes called for half dark syrup/half light syrup or the addition of maple syrup, which I may consider in the future.
Directions (in past tense):
1. Preheated oven to 350 degrees
2. Rolled out the dough a little bit to fit the 9.5 inch pie dish. (Future note - don't need to spread it out over the edge of the dish.)
3. Placed parchment paper over pie dough in dish, then added the cheap beans on top. Heated for 15 min with beans + 5 min without beans. I think I should have heated for even less time to get the barely golden look.
4. Toasted pecans for 7 min, and they were a little burnt in the back.
5. Mixed the white sugar, brown sugar, light corn syrup, vanilla extract, and salt in a bowl. *Next time, do NOT do this. Mix both sugars + salt in a bowl, and light corn syrup + vanilla extract in a different bowl. Otherwise, it's a sticky mess.
6. Heated butter, constantly whisking to make "brown butter" (saw in another recipe) for several minutes in my silver saucepan. Not sure if it ever turned brown or not.
7. Added the sugar mixture to the saucepan, which was difficult as it stuck to the bowl as I mentioned. I constantly whisked for several minutes even after it boiled, although I think I was supposed to whisk only up until it started boiling.
8. Cooled the mixture for 10 minutes. Although I cooled for too long because when I slowly added to eggs, it was so thick that it would just clump up. Will only cool for 5 minutes or less next time. I ended up re-heating the mixture and adding the eggs to it. There was a few scrambled egg floaters.
9. Spread the pecans into the pie crust, and then added the mixture over it. Patted down with a spatula.
10. Baked for 40 minutes, which was way too long. It was burnt, but tasted pretty good still.
Grade (for myself): B-
*Dessert
