Unlike most pecan pies, this one does not require corn syrup.
Original recipe yields 8 servings
- 1 cup light brown sugar
- ¼ cup white sugar
- ½ cup butter
- 2 eggs
- 1 tablespoon all-purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Preheat oven to 400 degrees F (205 degrees C).
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.
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.
313 calories; protein 3.1g 6% DV; carbohydrates 26.9g 9% DV; fat 22.6g 35% DV; cholesterol 77.2mg 26% DV; sodium 105.1mg 4% DV.
By Elaine Helms