|One 9-inch single-crust pie||0 minutes|
- 0.5 Basic Pie or Pastry Dough
- 1 egg yolk
- 1 large egg
- 4 large egg yolk
- 0.67 cup sugar
- 0.67 cup light brown sugar
- 0.5 tsp salt
- 0.67 cup heavy cream or evaporated milk
- 0.33 cup milk
- 0.33 cup heavy cream
- 6 Tbsp unsalted butter
- 0.75 cup toasted walnuts or pecans (optional)
- 1 9 inch pie pan
- 1 heatproof bowl
Line a 9 inch pie pan with 1/2 recipe Basic Pie or Pastry Dough.
Glaze the crust with 1 large egg yolk.
Bake the crust as directed in About Baking Crusts Before Filling. Position a rack in the center of the oven. Preheat the oven to 275°F. Warm the piecrust in the oven while you prepare the filling. Whisk in a heatproof bowl just until no yellow streaks remain 1 large egg, 4 large egg yolks, 2/3 cup sugar, 2/3 cup packed light brown sugar, and 1/2 teaspoon salt.
Whisk in 2/3 cup heavy cream or evaporated milk or 1/3 cup milk plus 1/3 cup heavy cream.
Scatter over the top 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces.
Bring 1 inch of water to a simmer in a skillet. Set the bowl in the skillet and gently whisk the mixture until shiny and warm to the touch. Stir in 1/2 to 3/4 cup chopped toasted walnuts or pecans (optional)
Pour the filling into the crust. Bake until firm, 50 to 65 minutes.
- Joy of Cooking