Exceptional Pecan Pie
photo by Dreamer in Ontario
- Ready In:
- 1⁄2 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon all-purpose flour
- 1⁄2 cup butter, Melted
- 3 tablespoons milk
- 1 teaspoon vanilla extract (I Used Pure Vanilla Extract)
- 2 large eggs
- 1 cup pecans, chopped
- COMBINE ALL INGREDIENTS IN A BOWL.
- POUR INTO A UNBAKED 8 INCH PIE SHELL.
- BAKE 350 DEGREES FOR 45 MINUTES.
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Oh boy, is this pie ever good!! I had never made a pecan pie without corn syrup before, so I was curious how it would turn out. The brown sugar and butter gave the pie a slight butterscotch flavor, Mmmmm. The only pie shells I could find were 9 inch, but it worked out perfect. I will DEFINITELY use this recipe again and again!! Made for Pick A Chef, Spring 2010.
The fact that this pecan pie did not have any corn syrup in the ingredients intrigued me, the filling fit perfectly in a 8-inch pie plate and set up very nicely when baked although mine was ready in less than 45 minutes mabey due to the fact that it was baked in a convection oven, I might try doubling all filling ingredients for a larger pie next time I make this, forgot to mention that I used 2 teaspoons Mexican vanilla...thanks for sharing Nita!
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MARRIED 49 YEARS TO A WOUNDERFUL GUY, HAVE 2 SPOILED ROTTEN CATS. DON'T REALLY HAVE A FAVORITE COOKBOOK, JUST ANYTHING WITH GREAT TASTING RECIPES. PET PEEVES ARE RUDE AND PREJUDGEMENTAL PEOPLE. FOR FUN I ENJOY CROCHETING, PLAYING BINGO, CROSSWORD PUZZLES . FAVORITE DISHES TO COOK ARE HOLIDAY MENUES AND FAVORITE RESTAURANT IS WOOD GRILL