pecan pie
(2 ratings)
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This recipe I found in the late 1970's and have revised. This is made with brown sugar, as in South before corn syrup was available! This pie needs no refrigeration.
(2 ratings)
yield
6 -8
prep time
20 Min
cook time
50 Min
Ingredients For pecan pie
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2 cbrown sugar, firmly packed
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1/4 call purpose flour
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1/4 cup cmilk
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2 Tbspmilk
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3eggs
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1 Tbspvinegar
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1 tspvanilla
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1/2 tspsalt
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1/2 cbutter, melted
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1pie crust shell
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1 1/2 cpecans
How To Make pecan pie
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1Stir together brown sugar and flour until no lumps. (Use a wire whisk or fork to mix this recipe - no mixer necessary!) Add the remaining ingredients - minus the pie curst and pecans - and stir.
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2Place 1 to 1/2 cups of pecans on the bottom of a pie crust.
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3Pour filling over the pecans. Place aluminum foil strips over the outside rim of pie crust to prevent over cooking.
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4Bake in preheated 325*F oven for about 45 minutes, or until puffed. I usually turn the oven off and leave the pie set for about 5 minutes before removing. This isn't necessary, but the pie usually remains puffed. Tastes the same, but looks better!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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