November 26, 2014

pecan pie

I love pecan pie.  Here is a recipe that is even better than the original without the corn syrup, and most of the ingredients you already have on hand.  This recipe also has an added bonus... the top layer is thin and crunchy... think toasted marshmallow crunchy.  It's amazing, and yes I may have already had a piece... and the guest aren't even here yet! 

Servings 1 pie
Total Time 1 hour 10 minutes

  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup chopped pecans
  • 1/2 cup (1 stick butter), melted
  • 2 tablespoons milk
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons vanilla extract
  • 1 pie crust, unbaked 
  • 1 cup pecan halves

Preheat the oven to 325 degrees F.

In a large mixing bowl combine the brown sugar, sugar, and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. 

Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.

Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. 


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