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| Brown Sugar instead of Corn Syrup |
Since I’m on the docket to make T-Day and I haven’t made a pie in years, I thought I would do a trial run. I wanted to find a recipe that didn’t use corn syrup.
It is really good and easy to put together. When I mixed it up, it looked a little scant in the pie dish, so I put a layer of pecan halves on the top of the pie in concentric circles and then sprinkled the top with a little brown sugar.
---Colleen
Brown Sugar Pecan Pie
(adapted from crazy for crust.com by Dorothy Kern)
- 1 pie crust 9”, from a box or homemade
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1/4 teaspoon salt
- 1 tablespoon all purpose flour
- 1 tablespoon milk
- 1 teaspoon vanilla
- 1 cup chopped pecans
- additional whole pecans (up to 1 cup) for making a top layer
- additional brown sugar for sprinkling on top
Preheat oven to 400°F.
Place pie crust in pie pan and crimp edges as desired. Chill until ready to fill.
Whisk together both sugars, melted butter, salt, eggs, flour, milk, and vanilla until smooth. Stir in pecans and pour in prepared crust.
Add a layer of whole pecans in concentric circles, and sprinkle with brown sugar.
Cover edges of pie crust with foil or a pie crust shield. Bake for 10 minutes, then reduce the heat on the oven to 350°F and bake an additional 30-40 minutes, or until the middle is only slightly jiggly and the edges are set. Cool completely before slicing.
I made a simple all butter crust (referenced in the pecan pie recipe), which was okay but not great. For the big day I think I will go with a shortbread style crust:
https://bakerbettie.com/shortb