Recipe by CHEF GRPA

A pecan pie without the corn syrup. Pecans, white sugar, and brown sugar are combined to create a satisfying dessert.

Ingredients Nutrition

Directions

  1. Preheat oven to 400*F. (205*C).
  2. In a large bowl, beat eggs until foamy, and 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 an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400*F., then reduce temperature to 350* and bake for 30 to 40 minutes, or until done.
  4. My update Note: To me this recipe tastes more like real pie, instead of like candy. I also recommend using deep dish pie like Mrs Smith's crusts instead of the cheaper lard crusts it bakes better. Warm the eggs to room temp before making this recipe - will keep the butter from clumping when you add it to the eggs. My son run a restaurant and he have used this recipe as one of his desserts. His customers always rave about it! The only thing I do differently is that I reduce the temperature of the oven to about 300 and cook it longer, until it starts to crack on the top. This way it does not get over browned on the top. (I did change the baking time to 350* for 15 minutes then 300* for 50-55 minutes.).

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