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?

INGREDIENTS

• 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

DIRECTIONS

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.