Well now....this pecan pie is embarrassingly overdue since I made this pie for pi day. Which was in March. Oops?
At the time, I wanted to try something different than your average fruit pie, and my mom suggested a caramely pecan pie! Now...since I'm new to this whole "liking pie" business (long story...don't judge me), I had never actually tried pecan pie.
Let me tell you, my eyes were opened!
It's rich, caramely, stuffed full of pecans, and just so heavenly. I think it's worth noting that this recipe doesn't have corn syrup in it, like a lot of pecan pies tend to have. It also creates almost a souffle type crunchy top, and then the middle is ooey-gooey pecan-y goodness.
adapted from: Elaine Helms
1 unbaked 9" pie crust (find my favourite recipe here)
2 large eggs
1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, melted
1 tablespoon milk
1 tablespoon flour
1 tsp vanilla
1 1/2 cups chopped pecans
*extra whole pecans for decorating the to
1) Preheat oven to 375 degrees.
2) In a large bowl, beat the eggs until they get nice and frothy, and then stir in melted butter (make sure butter has cooled before adding it so that it doesn't cook the eggs).
3) Add in the brown sugar, white sugar, and flour, and mix it all together well.
4) Finally, mix in the milk, vanilla, and chopped pecans.
5) Pour mixture into your unbaked pie shell. Gently press pecans into the top of the pie for an optional decoration (don't worry, they won't burn!)
6) Bake at 350 for 10 minutes, and then reduce oven to 300 and bake for an additional 50-60 minutes (until the top just starts to crack, or an inserted knife comes out clean).
7) Cool slightly and enjoy!
There you have it! Now go on and bake some pie!