Another pie I made for our Thanksgiving feast! Until a week ago, I’ve never tried pecan pie before. My house had a pie baking contest and my apartments made a pecan pie. A large majority of pecan pie recipes call for corn syrup however I’ve checked all the market places on campus and none of them sell it. So luckily I found this recipe which does not require corn syrup. I made this pie after coming back from the Bruno Mars concert and it was so easy. Like my chocolate pie I also used a pre made pie shell however normal pecan pie recipes call for a dough crust. I was worried about how the pie would turn out since the center puffed up but after letting it cool, the surface evened out. Phew, another thing to check on my to try baking list. Recipe from All Recipes.
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees 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 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
I think pecan pie is nice alternative to all the usual Thanksgiving pies which I can be find too overly sweet. I loved the carmelization and crunch of the of the nuts.