- Prep Time 0:25
- Cook Time 0:40
- Estimated Cost $15.50
- 3 Comments
My friend Erik had a spectacularly awful week last week. I asked what I could do to help. He requested that I bake him a pecan pie. Of course I was happy to oblige.
Now, like any foodie worth her salt (pun definitely intended), I am well-aware of the problems with high fructose corn syrup , a product almost always called for in pecan pie recipes, so I had to do some tinkering to figure out how to make this pie corn syrup-free. The result was a lovely, gooey confection that didn’t have the sickeningly sweet aftertaste that some pecan pies leave. Success.
- 2 eggs $1.50 for 6
- 1 cup dark brown sugar, packed Pantry
- 1/4 cup sugar Pantry
- 1 stick butter, melted $1
- 2 tbsp sour cream or yogurt $1.50 for 6 oz.
- 2 tsp vanilla extract $4 for 4 oz.
- pinch salt pantry
- 1 tbsp flour pantry
- 1 cup pecan halves $6
- 1 prepared pie shell (buy one or make your own) $1.50
Recipe Serves 6-8
- Preheat oven to 400 degrees F.
- Whisk together eggs, brown sugar, regular sugar, melted butter, sour cream, vanilla, salt and flour until smooth and creamy. Stir in pecan halves. Pour mixture into prepared pie shell.
- Bake for 10 minutes, then reduce heat to 350 degrees F and bake for another 25-30 minutes, or until filling has set and crust is golden brown.