Prep 10 mins
Cook 40 mins
A little less sweet than some Pecan Pies (about half the sugar of most recipes I've seen). A family favorite. Update: My original copy of this says to bake for an additional 30-32 min. This hasn't been working for me lately so I increased it to 40-45 min. When finished the center should have a slight jiggle to it but the whole pie should not slosh. If any reviewer can give me an accurate time (I am admittedly pie challenged) I will edit the recipe to reflect that.
- 1⁄2 cup sugar
- 1⁄2 cup light brown sugar
- 3 1⁄2 teaspoons butter
- 3 eggs, lighty beaten
- 1 cup light corn syrup
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon milk or 1 teaspoon cream
- 1 cup broken pecans
- 1 (9 inch) pie crusts
- Combine all ingredients except pie crust in a large bowl.
- Pour into pie crust.
- Bake at 400 degrees for 10 minute.
- Lower heat to 350 and bake for 40-45 minute more.
I love pecan pie and this is a great recipe. Yes, the middle is a little gooey but that's what I love about pecan pie. We had friends over for pie and they loved the recipe also.
Of course it's sweet, it's pecan pie!! The filling was NOT runny but gooey. Followed the recipe exactly and it was terrific. Besides everyone loves their Aunt Helen.
I don't know about sweeter than most pecan pies because this was pretty sweet. I thought the additon of cream was an interesting touch. I found that the filling tended to be a little runny.