Syrup-less Pecan Pie
This pie is a nice alternative to those which require corn syrup. It's still sweet, but it's not quite as thick. I like to serve it with a side of sweetened whipped cream.
Ingredients
- 2 large eggs at room temperature
- 1 cup light brown sugar
- ½ cup unsalted butter melted and cooled
- ¼ cup white sugar
- 1 Tablespoon flour
- 1 Tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1 cup chopped pecans
- 1 9-inch unbaked pie crust
- 1 cup pecan halves
Instructions
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Preheat the oven to 400℉. Place the crust in the pie plate and flute the edges and then set aside.
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In a large bowl, whisk together the eggs until they are blended and begin to foam. Then whisk in the melted butter, brown sugar, white sugar, and flour. Do not over beat, but mix the batter until well blended and a bit foamy.
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Stir in the milk, vanilla, and chopped pecans until well blended. Pour the batter into the pie shell and top with the pecan halves.
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Bake for ten minutes and then reduce the heat to 350℉. Bake at the lower temperature for another 30-40 minutes or until the pie is set and the pecans on top are golden brown and fragrant. Be care not to over bake as the pie will be touch and the pecans will scorch.
Remove from the oven and cool for at least 30 minutes before serving.