Pecan Pie Recipe

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Pecan Pie

Sharon Blickley

By
@sharonb1016

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.

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
20 Min
Cook:
50 Min

Ingredients

2 c
brown sugar, firmly packed
1/4 c
all purpose flour
1/4 cup c
milk
2 Tbsp
milk
3
eggs
1 Tbsp
vinegar
1 tsp
vanilla
1/2 tsp
salt
1/2 c
butter, melted
1
pie crust shell
1 1/2 c
pecans

Step-By-Step

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.
2Place 1 to 1/2 cups of pecans on the bottom of a pie crust.
3Pour filling over the pecans. Place aluminum foil strips over the outside rim of pie crust to prevent over cooking.
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!

About this Recipe

Course/Dish: Pies
Hashtags: #holiday, #pecans