Best Ever Pecan Pie

I used to think pecan pie was gross. It was a cold, gelatinous dessert that I wanted to like, but just couldn't get past the "cold" and "gelatinous" part. I realized what I didn't care for was the corn syrup in the pie recipes that everyone used. Enter the "Best Pecan Pie Ever." Rather than working with corn syrup, you use eggs, butter, and sugar and wind up with a delicious dessert that is neither cold, nor gelatinous! So, if pecan pie has never been your thing, give this recipe a try--you may find out you like it quite a bit, as I did. And if pecan pie has always been your thing, still give this recipe a try--I bet you'll like it even more! :)

1 c. brown sugar
1/4 white sugar
1/2 c. butter, melted
2 eggs
1 Tbsp. flour
1 Tbsp. milk
1 tsp. vanilla
1 c. chopped pecans
1 pie crust

Oven Temperature: **note these baking times and temps!** Preheat oven to 400 degrees; bake pie for 10 minutes. Turn oven temp down to 350 degrees and continue to bake another 30-40 minutes.

Start out by coarsely chopping up the pecans. I have one of those old-fashioned hand-cranked grinders that I like to use and it's easy enough for the kids to use, too.

Before:

 After:

Place 2 eggs in a medium-size bowl and beat until they are foamy.

Add the melted butter, stirring carefully as you add it. Make sure your butter is not too warm--you don't want to wind up cooking the eggs!

At this point, add in the sugars and flour, stirring well until combined and smooth. You will wind up with a thick "batter."

Finally, add the milk, vanilla, and pecans, stirring until well combined. Take the mixture and pour it into an unbaked pie crust, then bake according to the above directions. Don't forget that this pie requires 2 different baking temperatures.

Once the pie has cooled a bit, go ahead and serve it up. Hope you enjoy it!