pecan pie
(2 RATINGS)
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.
No Image
prep time
20 Min
cook time
50 Min
method
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yield
6-8 serving(s)
Ingredients
- 2 cups brown sugar, firmly packed
- 1/4 cup all purpose flour
- 1/4 cup cup milk
- 2 tablespoons milk
- 3 - eggs
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 - pie crust shell
- 1 1/2 cups pecans
How To Make pecan pie
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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.
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Step 2Place 1 to 1/2 cups of pecans on the bottom of a pie crust.
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Step 3Pour filling over the pecans. Place aluminum foil strips over the outside rim of pie crust to prevent over cooking.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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