This recipe is super easy to make and only takes about 5 to 10 minutes to prepare once you get the hang of it. This pie is not as sweet as most pecan pies that I’ve come across, but that’s what my husband loves most about it.
Ingredients:
Crust:
1 cup flour
1/4 cup vegetable oil
3 tbsp milk
Filling:
3 eggs (lightly beaten with a fork)
1/2 cup karo light corn syrup
1/2 cup sugar
pinch of salt to taste
1 1/2 cups pecans
2 tbsp butter (cut up into smallish pieces)
Directions:
Preheat oven to 350 degrees Fahrenheit
Crust:
Mix the flour, oil and milk together until all liquid is absorbed. You want the consistency to be like play dough, so add a bit more milk and oil to get it there if need be (I forgot this step and my crust was rather dry and crumbly, just saying). You should mix as little as possible so as soon as there is an even consistency, stop mixing.
Using your fingers, press the dough into a pie pan, making sure to go up the sides, until it is evenly distributed,
Filling:
Mix the eggs, sugar, corn syrup, salt, pecans and butter together in a large bowl, then pour into the pie crust and bake for 50 minutes.
Let cool, then serve with a dollop of whipped cream or vanilla ice cream and enjoy.
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