Pecan Pie

Ooey gooey traditional pecan pie with a flaky pie crust

9 inch Pecan Pie

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Every year at Thanksgiving my family asks to to make this. They always tell me the ones at the store are to sweet. I mean it is basically a sugar pie, but when you use brown sugar and leave out the cory syrup you'll be surprised at the difference it can make.

Pecan Pie Recipe

Yield: one 9 inch pie

Recipe Ingredients

• 1 prepared pie crust fitted in a 9-inch pie or tart pan (no deep dish pans needed!)

• 1 cup coconut sugar or brown sugar

• 1/2 cup white sugar

• 1 TBSP all-purpose flour or AP gluten-free flour

• 1/4 tsp kosher salt

• 1/2 cup melted butter, cool but not cold

• 2 TBSP whole milk or coconut milk

• 2 eggs

• 1 tsp vanilla

• 1 cup pecans

  
  

Recipe Directions:

1. Preheat oven to 375˚

2. Place prepared crust in the fridge

3. In a medium bowl mix the sugars, flour, and salt together, set aside

4. In a stand mixer or in a large bowl with a hand mixer, mix the butter, milk, eggs, and vanilla together until combined, about one minute

5. Add sugar mixture to the stand mixer and mix on medium speed until well combined and mixture turns a light creamy color, about 2 to 3 minutes

6. Using a rubber spatula, fold the pecans into the mixture

7. Pour into the prepared pie crust

8. Bake at 375˚ for 30-40 minutes until the pie is set and the crust is nicely browned. Check pie after 20 minutes, if top is getting to dark then cover with foil.

9. Let cool to room temperature to allow pie to set, about 4 hours or over night.

10. Cover with foil and store at room temperature for up to 5 days.

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