Pecan Pie / Tart

My brother adores pecan pie, but they almost unilaterally call for corn syrup in their recipes, which is just ... bleh. This is one of the rare ones that does not ask for corn syrup - and from the way he devoured it on his birthday (in place of a cake), I'd say it did quite well without it. 

(Though this is usually done in a pie crust, I have also substituted the pine nut tart crust for the usual pie crust. One note is that you can't just cook the tart crust first as usual; it may burn if you just put it into the oven with the rest of the filling for 30 minutes. I took the halfway road and cooked the crust for 10 minutes at 350 F, poured the filling in, covered the edges with foil, and then popped it back into the oven to finish.)

• 1 9" pie crust
• 1 egg wash (1 egg + 1 tsp water)
• 2 eggs
• 1/2 cup melted butter
• 1 cup light brown sugar
• 1/4 cup white sugar
• ​1 tablespoon all-purpose flour
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

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1. Preheat oven to 425 degrees F.​ To prevent the filling from making the bottom crust a soggy mess, I like to blind bake the pie crust partway and help seal the bottom with an egg wash. Line the bottom and sides of the crust with foil or parchment paper and fill with pie weights or dried beans - make sure to not only cover all over the bottom but up the sides also. Bake for 12 minutes. Remove the pie weights and lining, brush egg wash all over crust, put a heat shield on the edges of the crust, then return to the oven for another 3 minutes. Remove and set aside while you make the filling.
2. In a large bowl, beat eggs until foamy, and slowly stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into the pie shell. Bake in preheated oven for 10 minutes. (Depending on your oven, the nuts on top might get a little burnt-looking. You may wish to cover the entire pie with foil instead of just the crust edges as a heat shield at this time. Make sure you make slits in the top of the foil to allow steam to vent.) Then reduce temperature to 350 degrees and bake for 35 - 40 minutes. Let pie cool completely before serving.