jueves, 4 de diciembre de 2008

Pecan Pie

This comes from Laura B.:

I just wanted to share with y'all this pecan pie recipe that another friend living abroad shared with me. It doesn't use Karo syrup (shock!) so assuming you can get your hands on some pecans...the ingredients are generally a bit more accessible. I tried making it the other night and it turned out quite nice. Also you can use Splenda (if you can find some...) to make it more blood-sugar friendly. Enjoy! -- Laura

1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees (200 C), then reduce temperature to 350 (175 C) degrees and bake for 30 to 40 minutes, or until done.

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