March 12, 2012

Homemade Pecan Pie

I now present to you what may be the easiest pecan pie recipe ever.  Simply heavenly.  For this, I have my FFLP & JS partner, DK to thank.

Pecan Pie
Yield: 1 pie (I made two, an extra one for back-up)

  • 1 large bowl
  • A whisk or a electric hand-mixer
  • 1 pie pan (or you can buy a graham cracker pie crust at your local grocery store like I did)

  • 1 cup light brown sugar
  • 1/4 cup granulated white sugar
  • 1/2 cup butter (1 stick), melted
  • 2 eggs
  • 1 tbsp. all-purpose flour
  • 1 tbsp. 2% milk
  • 1 tsp. pure vanilla extract
  • 1 cup chopped pecans
  • a handful of whole pecans (optional)
  • 1 egg + water for egg wash (optional)


1. Preheat oven to 350 degrees F.

2. In a large bowl, beat 2 eggs until foamy.  Stir in melted butter.  Stir in the sugars and flour.  Mix well.  Lastly, add the milk, vanilla, and nuts.

3. Pour the mixture into an unbaked 9-in. pie pan or a store-bought pie shell.  I used graham cracker for a lighter, unconventional pecan pie.

Pie #1

Pie #2

4. Increase the oven temp to 400 degrees F and bake the pie for 10 min.

5. Optional step: Take out the pie and quickly decorate the top as desired with the whole pecan pieces.  Brush some egg wash over pecans.

Decorated and egg-washed

6. Then, reduce temperature to 350 degrees and bake for another 30-40 minutes.  You'll know when it's done when the top has a nice browned color or a toothpick comes out cleanly.


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