Pecan pie has long been one of my ultimate favorite foods. It is rich, gooey, and so, so good. Most pecan pies are traditionally made with corn syrup, but my pecan pie is made with butter – which makes it the BEST EVER as far as I’m concerned. The butter makes all the difference.
Don’t let it’s crackled appearance fool you. Remember what your mama used to tell you? It’s not what is on the outside, but what is in the inside. The very same principal applies to this pie! It is the BEST pecan pie I have ever had & never lasts long in our house.
Here is what you need:
Beat the eggs until frothy.
Stir in melted butter, brown sugar, white sugar, & flour.
Fold in the milk, vanilla, & pecans.
Pour into the prepared pie crust.
Bake on 400 degrees for 10 minutes. Reduce heat to 350 & cook for about 45 minutes. After it has cooked for 20 minutes total, it would be a good idea to remove it from the oven & cover the pie crust with a pie crust shield, or tin foil to prevent burning.
Allow the pie to cool on a wire rack. The pie will deflate a little while it cools, and the top will crackle a bit.
- 1 prepared pie crust
- 2 eggs
- 1 stick melted butter
- 1 cup brown sugar
- ¼ white sugar
- 1 tablespoon all purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 cup pecans
- Beat eggs until frothy. Stir in the melted butter, brown sugar, white sugar, & flour. Fold in milk, vanilla extract, & pecans. Pour into the prepared pie crust.
- Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees, & cook for about 45 more minutes. After it has been cooking for 20 minutes total, it would be a good idea to remove it from the oven & cover the crust with a pie crust shield or tinfoil to prevent burning.
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