Pecan Pie

One of my earliest memories of the south is visiting my relatives in Montgomery and filling a paper bag full of pecans. We were at the college where my Uncle worked (I think) and the pecans had fallen to the ground so we walked around and gathered them up. Thinking back, I really didn’t appreciate the full value of this little adventure. Especially since I am paying about 6 or 8 dollars for a bag of pecans.

I also remember being impressed with the red dirt and how everyone’s home is of bricks. My cousins told me that once my grandmother came down to visit from New York and made them grits and they didn’t like grits. That always makes me laugh a bit.

We don’t really have a lot of pecan trees here in North Carolina so I am not as fortunate to just wander through the park or yard and pick up pecans. I wonder if they can still do that in Montgomery?

Pecan pie happens to be Jim’s favorite. I love it, too, especially around Thanksgiving. So, when it was just us this year, I knew this would be our dessert. I realized on Wednesday that I had no corn syrup, so I wanted to find a recipe without it. When I came across this pecan pie on, I knew it would be perfect.

I used the perfect pie crust from Simply Recipes and it turned out perfect again. I am not sure if it is just that I am getting used to making the crust or that this particular dough is so easy to work with, but I am not messing with a good thing:-). It’s really yummy, too.

I loved this pie and let me tell you one thing. It is chock full of pecans. It’s almost like eating a pie crust full of candied pecans. The brown sugar and butter filling turns into a wonderful caramel and it tastes like the real deal.   You can actually see some of the caramel oozing out of the pie in the picture.  I do like the versions with the corn syrup, but this is definitely a nice and different alternative.

I added some fresh whipped cream on top as well. It might be nice spiked with a touch of Bourbon, but since I knew little ones would be eating a lot of the cream, I thought that was probably not the best idea.


Pecan Pie
  • 1 cup light brown sugar
  • ¼ cup white sugar
  • ½ cup butter (melted)
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  1. Preheat oven to 400 degrees.
  2. In a large bowl beat eggs until pale and fluffy. Stir in melted butter.
  3. Add the sugars and flour and mix until combined. Lastly, add the milk, vanilla and nuts.
  4. Pour this mixture into an unbaked 9 inch pie crust. Bake at 400 degrees for 10 minutes and then reduce to 350 and bake an additional 30-40 minutes until done.



  1. Oh YUM! I do enjoy just the teeniest sliver of a traditional pecan pie. The candied pecan taste is just unbeatable! (Your crust looks gorgeous, btw)

  2. Pecan pie is my absolute fav, but I’ve never made it before. Thanks for the recipe!

  3. Pecan pie is the best. Your pie looks lovely.

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