A Pecan Pie Recipe without Corn Syrup
What’s so different about this pecan pie recipe? I mean, how many are already out there anyway? Well, this recipe does not use corn syrup, so you end up with a more buttery tasting pie (as opposed to one of those gummy, sugary pies). I’ve had this recipe for well over 30 years and have yet to find anyone who doesn’t like it! Give it a try! A tip though–don’t try to “double” this recipe. Mix each pie separately.
- 1 stick butter or margarine
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tablespoon flour (self-rising)
- 2 eggs
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1 cup chopped pecans
- Preheat oven to 350 degrees.
- Melt butter/margarine in a mixing bowl.
- Add brown sugar, white sugar, flour, eggs, milk and vanilla; mix well.
- Fold in pecans and pour into a regular pie crust.
- Bake for 45 to 55 minutes. Pie will be firm when done.
- Remove from oven and cool completely before cutting.
- Tip: Do not try to "double" this recipe. Prepare each pie separately.