Wednesday, November 24, 2010

Best Ever Pecan Pie

I'm always giving away my best kept secrets. I'm a sharer, what can I say. This pecan pie is good, and I mean really really good. It's sans the weird jelly filling and incredibly simple to make. Even the non-baker can easily whip this together and surprise the family tomorrow.


1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs (the ones from free range chickens are the best cause they add more body)
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

• Preheat oven to 350 degrees F
• In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well.
• Last add the milk, vanilla and nuts.
• Pour into an unbaked 9-in pie shell. 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.

(recipe and photo via allrecipes)


  1. Is it bad that I really love the "weird jelly part" on most pecan pies? I think I like that more than the actual pecans...but I might try this recipe just to shake things up.

  2. Sorry, no dis to the jelly filling, it's just not my thing. This is really more of a tart than a pie, you should try it.