Keeping with my new infatuation with pecans, I had a random craving for Pecan Pie last week. I've never actually had pecan pie before, so I had no clue what I was getting into. I just new that I needed one in my life asap.
I searched around for a bit and most recipes had a very common review: delicious but very sweet!
While I do like my sweets, I wanted a recipe that let the buttery goodness of pecans shine through. This recipe that I found on allrecipes.com seemed to fit the bill! Still a sweet and delicious pecan pie, but not so sweet that it felt like you were eating a massive piece of candy.
I will admit that I used a Pillsbury refrigerated pie crust (so handy!) because I had one on hand, but I know this would be even better with a flaky homemade pie crust. I will get over my fear of pie crust soon, I will!
- 1 refrigerated pie crust, room temperature
- 2 eggs
- 1/2 cup butter, melted
- 1 cup light brown sugar
- 1/4 cup white sugar
- 1 tbsp flour
- 1 tbsp milk
- 1 tsp vanilla
- 1 1/4 cups chopped pecans
- Preheat the oven to 400 F
- Line an un-greased pie plate with the pie crust, and set aside
- In a large bowl, whisk the eggs until foamy
- Add the melted butter to the eggs and mix well
- Add the brown sugar, white sugar, and flour and again mix well
- Add the milk, vanilla, and pecans and mix until the pecans are well distributed
- Pour into the waiting pie crust, and bake for 10 minutes
- Lower the temperature to 350 F, and bake for an additional 30 - 45 minutes, or until the middle is fluffed up and the pie is a wonderful dark golden brown
- Let cool before serving