Description: Don't like a gummy pecan pie that you think is going to pull the fillings out of your teeth? Well, this is the one for you! Rich and creamy.
Other:
Ingredients:
Time:
N/A
Difficulty:
Easy
Serving Size:
6 to 8 unless you're feeding my DH, then it's 3 to 4
1/2 cup white sugar
1/2 stick unsalted butter, melted
1-1/2 cups light brown sugar
Pinch of salt
2 T. sifted AP flour
3 whole eggs, beaten
1/2 cup half n' half
1 cup pecans, either whole or broken (I like the broken because it's easier to cut the pie.)
Single 9-inch pie crust, unbaked
Instructions:
Preheat oven to 350 degrees.
In a large bowl, beat the eggs. Add the sugars, salt, flour and half n' half and beat until well blended.
Stir in the melted butter and pecans and mix well.
Pour the mixture into your prepared 9-inch pie shell and bake until the filling is cooked but still soft in the middle when you give it a little wiggle, about 45 to 60 minutes depending on your oven.
From what I remember (it's been a long time) they did find. Just had to keep a close eye on them because I wasn't sure how fast they would bake being so small.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
That depends on the individual's taste. What might be over-sweet to you may not be to me. To me, it's not as syrupy sweet as some pecan pies, but it's rich.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
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