Prep 15 mins
Cook 40 mins
I required a magazine from a feed store called "Out Here". There was a wonderful recipe in it that I had to share. I have not made it yet, but plan too for this 2005 Thanksgiving year. It has no corn syrup which I really liked! Recipe from Joyce Shelly-Baz
- 2 (8 inch) regular pie crusts
- 1⁄2 cup butter
- 3 eggs, beaten
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 teaspoons vanilla
- 3 tablespoons flour
- 3⁄4 cup milk
- 2 cups pecans
- Melt butter pour into mixint bowl.
- Add all the other ingredients and mix well.
- Pour into pie shells.
- Bake 35 to 45 minutes at 350 degrees.
My oldest DS asked for pecan pie for Thanksgiving and I wanted to try this one. Using the sugar and brown sugar instead of corn syrup made it less "icky sweet". This recipe fills 2 regular size pie crusts and I only had enough pecans for one pie so I used walnuts for the other pie. I just layered the nuts in the bottom of the crust and poured the filling over the top. They both came out wonderful! This one is definitely a keeper recipe.