Monday, November 14, 2011

Pecan Pie

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 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!

Pecan Pie

  • 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
  1. Preheat the oven to 400 F
  2. Line an un-greased pie plate with the pie crust, and set aside
  3. In a large bowl, whisk the eggs until foamy
  4. Add the melted butter to the eggs and mix well
  5. Add the brown sugar, white sugar, and flour and again mix well
  6. Add the milk, vanilla, and pecans and mix until the pecans are well distributed
  7. Pour into the waiting pie crust, and bake for 10 minutes
  8. 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
  9. Let cool before serving
  10. Enjoy!

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