Pecan Pie Part 2,345

This is the second year in a row the leadership team has brought pie around to the teachers.  We each made two pies and brought them up and rolled them around to the teachers.  

 I tried out a new recipe from all recipes for a pecan pie that didn't require corn syrup.  It used brown sugar, which made the tops candy crunchy (I don't have a better word).  It was less soupy than the usual pie, and I really liked it.

We had quite a collect this year.  More recipes to come, but in the meantime, here is the pecan I used. 

Pecan Pie Recipe

PRINT HERE

Ingredients:  1 c. brown sugar, 1/4 c. white sugar, 1/2 c (melted butter), 2 eggs, 1 T flour, 1 T. milk, 1 t. vanilla, 1 c. chopped pecans

Instructions:  

1.  Preheat oven to 400 degrees.  

2.  In a bowl, beat eggs until foamy, and stir and melted butter.  Stir in the brown sugar, white sugar and the flour; mix well.  Add milk, vanilla, and nuts.  

3.  Pour into unbaked 9 inch pie shell.  Bake in preheated oven for 10 minutes at 400 degrees, then reduce heat 350 degree and bake 30-40 minutes, or until done.