Pecan Pie

‘Tis the season of PIE! I love pie. Pecan is my favorite. Or maybe Banana Cream. Or maybe Chocolate Cherry. Or maybe…

Ok, you get it. I love pie.

Last year I wanted to make a Pecan Pie. The trouble was I had all the ingredients except Karo Syrup. No opportunity to go to the store was presenting itself and I was desperate for PIE! So I did what we all do when we’re in a pinch. I went to All Recipes to see if, perchance, there was a Pecan Pie recipe without corn syrup in it. Success!!

I know all my Southern friends will be skeptical. I was. But, like I said, I wanted pie, and with over 1300 ratings with 4.5 stars, I thought I’d give it a go. I’m so glad I did! It’s delish and easy–two requirements of mine.

2 Eggs, room temperature
1/2 Cup (1 stick) Butter, melted
1 Cup light brown sugar
1/4 Cup white sugar
1 Tbsp all-purpose flour
1 Tbsp Milk
1 tsp Vanilla
1 Cup chopped Pecans
1 9-inch unbaked pie crust
A few whole Pecans for garnishing if you wish

1. Preheat the oven to 350 degrees F.
2. In a large bowl, beat eggs until foamy. Stir in the melted butter.
3. Stir in both sugars and flour. Mix well.
4. Add the milk, vanilla, and chopped nuts.
5. Pour into the unbaked pie crust. Garnish the top with pecans (opt).
6. Bake for 15 minutes. Reduce heat to 300 and bake 50 minutes more, or until done.

*As per reviews, I made a slight change to the original baking time which began at 400 degrees and reduced to 350 for lessor times.

Happy Holidays to you!

Source:, Elaine Helms


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