Sunday, November 30, 2008

Pecan Pie

I'll be the first to admit that I am not a Pecan Pie fan (by the way, how do you say pecan?). Every time I've had a piece in the past, it was heavy & syrupy. Mr. Potts, however, really likes pecan pie, so I made it my mission this Thanksgiving to find one that wasn't so syrupy sweet.

I found a new recipe that doesn't call for Karo syrup & it turned out perfect! I'll post pictures when I can, but I promise, this one is worth the hype!

What kind of dessert is your favorite for Thanksgiving?


  • 1 cup light brown sugar – used the Splenda brown sugar blend which made it 1/2 cup (measurement conversion on the bag)
  • 1/4 cup white sugar – used the Splenda sugar blend - made it 1/8th of a cup + 2 teaspoons (measurement conversion on the bag)
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon all-purpose flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
  3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.


Mrs. Stilettos said...

I LOVE pecan pie!! Too bad it is horrific for you!!
I will def. write this recipe down and try it this Christmas. We have a few parties that we will need to bring a desert to! Thanks!!

Tiffany said...

I love pecan pie. I may have to give this recipe a try.

Newlywed Next Door said...

Cute blog! What do you do for a living that take you on travels? I'm your newest follower!