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Pecan Pie

Pecan Pie Recipe


1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon flour
2 eggs
2 tablespoons milk
1 teaspoon vanilla
1/2 cup (1 stick) melted butter
1 unbaked pie shell


Heat oven to 350 degrees.  Mix together sugars and flour.  Beat in eggs, milk, vanilla and butter  (I use a wire whisk).  Add about 1/2 cup chopped pecans to batter.  Pour into unbaked pie shell.  Arrange pecan halves on top of filling (or sprinkle many chopped pecans on top).  Bake 40-50 minutes or until a knife comes out clean.

Cover the crust with foil so it doesn’t get too brown.  This is the pecan pie recipe my Mother always made, and it’s the only one Nan, Sylvia, and I make.  I don’t care for any other pecan pies.  Most of them are too syrupy for my taste.  This is actually more like a chess pie with pecans in it.  The original recipe  doesn’t call for any  pecans in the batter, but just on top.  I’ve found that I like having pecans in the batter.  It makes for a better consistency.

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