All Butter Pecan Pie

Back in March, Mel commented and asked if I had an all butter Pecan Pie recipe. I didn't, but am a very curious person, and it also just so happens to be our mission to make one of every kind of pie! So back then, I combed all of my recipe resources. I didn't realize what a tall order a sans syrup Pecan Pie would be, but I'm sure glad Mel asked because at the time - I didn't care for this particular pie...at all. This endeavor surely has taught me to straighten up and fly right! I am now a firm believer in this piece of pecan-y perfection and no longer turn my nose up towards it ; ) 

Mel, I hope you saw this post, where I linked the recipe for you back in March? The reviews speak volumes. Apparently, the majority of people prefer their Pecan Pie this way too! We thank you for sending us down the path to this truly amazing pie!

Without further ado...

All Butter Pecan Pie

Ingredients:

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

2 eggs

1 Tbs. flour

1 Tbs. milk

1 tsp. vanilla

1 cup chopped pecans

5.4 ounces whole pecans for top design (optional)

Directions:

Preheat the oven to 400 degrees

Melt the butter and let stand to cool. Meanwhile, in a large bowl, beat the eggs until they are foamy. Stir in the melted butter. Look to see if brown sugar is softened, press out any lumps or bumps with the back of a spoon. If your brown sugar isn't soft, you can always microwave it for a few seconds. Stir in the brown sugar, white sugar, and flour; mix well. Last - add the milk, vanilla and chopped nuts. Stir all until everything is well dissolved, and evenly coated. 

Pour into an unbaked 9-inch pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce the temperature to 350 and bake for 30-40 minutes, or until done. In that time though, rotate your pie 180 degrees halfway through and also put your pie shield on when necessary.

Some prefer to eat this pie straight out of the oven, although it will not hold it's shape. I prefer to cool it on a wire rack for at least 3 hours.

Enjoy!

Notes

the whys of pies

** We found this recipe didn't fill a standard 9-inch pie plate full enough, so we 1-1/2 the recipe every time we make it now and it works out perfectly.

** If you do 1-1/2 the recipe, you have to increase the baking time accordingly to compensate. 

** We also like to design the top with pecans. We found that it takes 5.4 ounces extra for a standard 9-inch pie.

** You'll notice in our first attempt at this pie below, it looks a little puffy and the pecans are kind of hidden. It was because we didn't get the pecans close enough together. The next time, it was a beauty, but we forgot to take the after picture : /

** Both our brains were giving us the silent treatment one night and we thought it a good idea to make this in a 9-1/2 deep dish one time, instead of two smaller 9-inch and let's just say...we'll never do that again...too much goo, not enough balance. Learn from our mistake!

** As your pie is baking, and it's coming towards the end...keep watch and tent the whole thing with foil if needed. You don't want those beautiful pecans to turn any shade of a crispy critter : )

This is a NO! 

This is the 9-1/2 inch deep pie plate. Too big!!

Terrible balance of crust to filling to pecan top ratio.

We realized we should have divided it in two small pies!

: ( 

This is a YES! 

Perfect 9-inch pie plate. 

Perfect balance of crust to filling to pecan topping. 

This was our first attempt at a Pecan Pie.

We learned that the pecans were spaced a little too far apart in design.

It caused them to become lost.

Sorry, I forgot to take a picture of the ones we did right...

Recipe adapted from allrecipes.com