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Pacific Coast Picture Stories
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Pecan Pie

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"A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around."
-- Edgar Watson Howe

Made with oats, this pie is not too sweet & not too heavy -- but it is still sinfully divine!

ingredients

  • Single Pie Crust
  • 1 1/2 cups pecans, chopped
  • 18-24 half pecans for the top
  • 1 cup light brown sugar (or go 1/2 & 1/2 with sucanat)
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • a dash of cardamom, a generous dash of ground clove & plenty of ground nutmeg (or at least that's how I like to spice it)
  • 1 tbsp tapioca flour
  • 1/2 cup oats
  • 1/2 cup butter, melted
  • 3 eggs
  • 4 tbsp milk
  • 1 tsp vanilla

instructions

Make your Pie Crust first so it can chill in the fridge. For a pecan pie I usually make my crust a little thinner & lower in the pan (not fluted over the edges).

Preheat the oven to 325°F.


Combine all dry ingredients (except your half pecans for the top of the pie).

Whip in eggs, milk & vanilla.

Add melted butter & blend.


Pour the pecan filling into your crust.

Place the pecan halves carefully in a pattern that will go well with your cuts -- don't push them in too far.

Put it directly into the oven, don't let it sit getting a soggy bottom.

Pecan Pie needs a smaller crust -- recipe by Sienna M Potts

Bake at 350°F (turn it up as you put the pie in) until it browns & a fork comes out mostly dry (remember it will continue to cook for a few minutes after you take it out of the oven). It should take about 45 minutes, but I always check mine at 25 minutes to see how it's doing. If it's rising too much & cracking (don't worry, it'll settle back down), turn the heat down to 325°F. Check it a few times & test it at 45 minutes -- you don't want this one to go dry. If it still needs more time but your pecans are going dark, cover it loosely with a flat piece of tin foil.


Allow to cool, cut & serve it simply.


Pecan Pie needs a smaller crust -- recipe by Sienna M Potts
Enjoy!

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