Pecan Pie Recipe (Corn Syrup Free)
Thanksgiving is just around the corner and soon my family will get to enjoy their favorite pecan pie made with two types of sugar. The butter and sugars in this pecan pie caramelize to create gooey deliciousness. Pecan pie pairs beautifully with creamy vanilla ice cream à la Mode.
Buen Provecho!
Laura
6 - 8 Servings
INGREDIENTS
- 1 1/2 cup pecans, chopped
- 1 cup brown sugar
- 1/4 cup raw sugar
- 8 Tbs butter, softened
- 2 Tbs all-purpose flour
- 1 Tbs milk
- 2 tsp vanilla extract
- 2 eggs, room temperature
- 1 pre-made 9-inch pie crust.
MAKE IT
- Prepare pie crust ahead and press into a 9-inch pie plate;
- Preheat oven to 350°F;
- Whisk the eggs, sugar, milk and vanilla extract;
- Mix in flour, butter, and 1 cup of pecans;
- Pour filling into the prepared crust;
- Sprinkle a few reserved pecans evenly over the top of the pie filling;
- Bake at 350°F for 30 minutes.
- Decrease temperature to 300°F, bake for 15 minutes.
Cool for 10 minutes before serving.
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