Prep 5 mins
Cook 45 mins
This is a perfect pecan pie, no corn syrup.. no sugary taste.. i never cared for pecan pie until i was give a slice of this one. the recipe was give to me by a dear associate..the .only tip i can give is it's very easy to prepare.
- COMBINE ALL INGREDIENTS IN A BOWL.
- POUR INTO A UNBAKED 8 INCH PIE SHELL.
- BAKE 350 DEGREES FOR 45 MINUTES.
I made it without a crust and added an extra cup of toasted pecans on top. Oh boy this is my favorite of all. Really easy recipe. Thanks
Oh boy, is this pie ever good!! I had never made a pecan pie without corn syrup before, so I was curious how it would turn out. The brown sugar and butter gave the pie a slight butterscotch flavor, Mmmmm. The only pie shells I could find were 9 inch, but it worked out perfect. I will DEFINITELY use this recipe again and again!! Made for Pick A Chef, Spring 2010.
I prepared this as written except for adding just a bit more of the chopped pecans. The flavour is excellent. DD said it's the best pecan pie she's ever tasted. I did find that 45 minutes was a bit too long a baking time in my oven. I highly recommend this recipe.