There’s is in response to a forum discussion about making homemade corn syrup (surprisingly not possible!) for pecan pie. This recipe accomplishes the feat without the syrup at all, although I’m thinking of increasing the nuts when I try it, yum! Pulled from allrecipes.com, the recipe has a remarkably high rating and many variations in the abundant reviews.
Servings: 8 servingsPrep Time: 15 minutes Cook Time: 40 minutes
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
1. Preheat oven to 400 degrees F (175 degrees C).
2. 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.
3. 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.
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