Similar to a traditional pecan pie, but much lighter and not as sweet. Under the pecans, the consistency is almost like that of a custard pie.
Yield: 6 to 8 servings
- 1/4 cup (1/2 stick) butter, at room temperature
- 1/2 cup white sugar
- 1 cup brown sugar
- 1/8 teaspoon salt
- 3 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose unbleached flour
- 1/2 cup cream
- 1 cup chopped pecans
- 1 unbaked 9-inch pie shell
InstructionsPreheat the oven to 375 degrees F.
In a mixing bowl, cream the butter with the sugars and salt. Beat in the eggs, one at a time. Stir in the remaining ingredients. Pour into the pie shell.
Bake for 35 to 40 minutes or until a tester inserted near the center of the pie comes out clean. Serve warm or cooled completely.