Contributed by Alisha Fisher
Time: 10 minutes to prepare, 50 minutes to cook
Serves: 12-16 people
Alisha's Food Story
My family is full of people who are very passionate about food. If you bring a dish to an event and they deem it unworthy, you will never live it down. This pecan pie recipe helped me come back from the mashed potato debacle of ‘07. It is my great aunt’s recipe and after almost a decade of making it for Thanksgiving dinner my family is still can’t believe it’s so delicious AND I made it.
½ cup sugar
2 tbsp Flour
1 cup dark corn syrup
½ cup evaporated milk
2 cups of pecans (halved)
½ cup of butter
1 tsp vanilla extract
2 frozen regular pie crusts (not deep dish)
Preheat oven to 350°F.
In a large mixing bowl stir together evaporated milk, corn syrup, eggs, melted butter, vanilla extract, sugar, and flour.
Once evenly mixed add pecans. Make sure the pecans are completely coated so they will have a nice glaze once baked.
Pour the pie filling into the crusts, making sure there are equal amounts of liquid and pecans in both pies.
Bake for 50 minutes or until firm.
Let pie cool for at least 20 minutes before slicing.