Ingredients
1/2 cup sugar
2 tablespoons butter, softened
2 tablespoons butter, softened
2 eggs, lightly beaten
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup light corn syrup
1 1/2 cups coarsely chopped pecans
1 8-inch pie shell, unbaked
Note: A prepared shell also works. My store-bought pecan pie crust ended up a bit toasty. Next time I'll follow the directions and start with an unbaked pie shell.
Preheat the oven to 350 degrees
Mix the first seven ingredients, everything except the pecans and pie shell. Beat the mixture well and then stir in the pecans.
Bake 30-40 minutes or until the filling is set.
Remove the pie from the oven and let it cool before serving.
Serve with ice cream or whipped cream.
Yield: 6-8 slices
📚
Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire grandfather solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing crime fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community College and Georgetown University. When not reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.
Visit my website for easy recipes, mystery history and trivia, and a free culinary mystery story.
📚
I'm going to save this one Maya, as I don't thrive on overly sweet pie either!
ReplyDeleteI love pecan pie! That was my dad's request for his birthday every year instead of a cake. Thanks for this less sweet version, May!
ReplyDeleteThis is more my style of pecan pie. Unfortunately, hubby LOVES it super sweet. In fact, I make it with double recipe of the gooey part and bake in a deep dish pie pan to give him that extra sweetness. Needless to say, he eats 99% of it cause it's so sweet.
ReplyDelete2clowns at arkansas dot net
Lucy, Molly, and Kay, Thanks for your comments. I'm happy to learn I'm not the only lover of less-sweet pecan pie. I hope the recipe works for you. ~Maya
ReplyDeleteI love the idea of pecan pie, but usually find I'm done after one or two bites.
ReplyDeleteThis looks like the solution! Thanks
Thanks for your comment, Libby. I hope this recipe is the solution.
ReplyDelete