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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 16 |
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A little less sweet than some Pecan Pies (about half the sugar of most recipes I've seen). A family favorite. Update: My original copy of this says to bake for an additional 30-32 min. This hasn't been working for me lately so I increased it to 40-45 min. When finished the center should have a slight jiggle to it but the whole pie should not slosh. If any reviewer can give me an accurate time (I am admittedly pie challenged) I will edit the recipe to reflect that. Ingredients:
1/2 cup sugar |
1/2 cup light brown sugar |
3 1/2 teaspoons butter |
3 eggs, lighty beaten |
1 cup light corn syrup |
1/2 teaspoon salt |
1 teaspoon vanilla |
1 teaspoon milk or 1 teaspoon cream |
1 cup broken pecans |
1 (9 inch) pie crusts |
Directions:
1. Combine all ingredients except pie crust in a large bowl.
2. Pour into pie crust.
3. Bake at 400 degrees for 10 minute.
4. Lower heat to 350 and bake for 40-45 minute more.
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