No Corn Syrup Pecan Pie
I love the richness and tang of this pecan pie made wihtout corn syrup.
Ingredients
- 1 recipe Pie Crust, use your favorite recipe or store bought crust.
- 1 Tbs. Confectioners Sugar
- 4 jumbo Eggs
- 1-1/2 cup, packed Brown Sugar
- 1/2 cup Unsalted Butter, melted & cooled
- 1/2 cup Granulated White Sugar
- 3/4 cup Chopped Pecans
- 2 Tbs. All-Purpose Flour
- 2 Tbs. Whole Milk
- 1-1/2 tsp. Vanilla Extract
- 2 cups Whole Pecan Halves, this will decorate the top.
Instructions
- Make sure your chopped pecans are roastd before using. I usually put them in my toaster oven at 325° for 10 minutes, tossing about half way through.The pie will bake at 325° so keep your oven heated.
- Fit the pie crust into a 10" cast iron skillet. Pinch the edges, decoratively.Sprinkle crust with Confectioners sugar. This helps the pie stand up to the liquid filling.
- Whisk the eggs, until frothy. No need to get the mixer out here.Add in brown sugar and whisk a little more to incorporate.Add butter, white sugar, chopped pecans, flour,milk and vanilla.Carefully pour into pie crust.Arrange pecan halves in concentric circles or other decorative pattern. These pecans don't have to be toasted first. They will cook with pie.
- Bake at 325° for 30 minutes.Reduce heat to 300° and bake 30 more minutes.Turn oven off and leave pie in for up to 3 hours.If your oven runs hot, you may need to leave door ajar when you turn off.