While every bit as delish as the classic pie, this one has less sugar.
Cane syrup, a toasty alternative to corn syrup or molasses, sweetens the pie along with brown sugar.
Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds.
Add yogurt and pulse until combined.
Divide the dough into 2 equal portions, shape into disks, and wrap each in plastic wrap.
Refrigerate until firm, about 30 minutes.
To assemble the pie: Preheat oven to 425F.
Remove one disk from the refrigerator and let stand at room temperature for 10 minutes before rolling.
(Reserve the remaining disk for another use.)
Roll pie crust into a 13-inch circle, about 1/8 inch thick, on a lightly floured surface.
Transfer to a 9-inch pie pan.
Fold the overhanging pastry under itself along the rim of the pan.
Separate 1 egg, placing the white in a small bowl.
Place the yolk in a medium bowl.
Whisk the egg white with a fork until frothy.
Brush the crust with the egg white.
Add any remaining white to the bowl with the yolk.
Bake the crust until pale golden, about 10 minutes.
Meanwhile, add the remaining 2 eggs to the bowl with the yolk and white and whisk until smooth.
Add flour and whisk until smooth.
Reduce oven temperature to 350.
Add the pecan mixture to the crust.
Bake the pie until the filling is set and golden brown, about 45 minutes.
Transfer the pie to a rack and let cool to room temperature, about 1 hour.
Make ahead
Refrigerate crust for up to 3 days or freeze for up to 3 months.
Thaw in the refrigerator, if necessary, and let stand at room temperature for 10 minutes before rolling.
Refrigerate baked pie for up to 2 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
