November 24, 2011 by staff
Pie Recipes, As an avid supporter of holiday cheer and baked goods, I’ll admit that I’ve made my fair share of pecan pies in the past. I learned at a young age that the quickest way to any man, woman, or child’s heart is to be readily stocked with a variety of sweet treats.
Unlike most pecan pie recipes, this set of baking instructions by Elaine Helms requires no corn syrup! Enjoy the scrumptious taste of pecan filling and a buttery, flaky crust without that syrupy after taste! Happy baking everyone!
Prep Time: 15 Minutes
Bake Time: 40 Minutes
Ready In: 1 Hour, 5 Minutes
Total Fat: 22.6g
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Step 1 – Preheat oven to 350 degrees F (175 degrees C).
Step 2 – In a large bowl, beat eggs until foamy, and stir in melted butter.
Step 3 – Stir in the brown sugar, white sugar and the flour; mix well.
Step 4 – Lastly, add the milk, vanilla and nuts.
Step 5 – Pour into an unbaked 9-in pie shell. Perfect pie crust recipe here.
Step 6 – Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
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