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Butter Pecan Pie

Berkshire Kitchen

Butter Pecan Pie

Irving Farm Coffee House serves Irving Farm coffees roasted just four miles south of town at their historic farmhouse roastery. They also carry taste tempting baked goods and sweets created by in house baker, Stephanie Caul, currently celebrating her fifth year at the coffee house.

Stephanie found this recipe a while back for a "healthier" Pecan Pie that doesn't use corn syrup. It is buttery and caramel-like and super easy to make. For my family I add a tablespoon of bourbon and some mini-chocolate chips.

Butter Pecan Pie

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 400 degrees F (205 degrees C).

*In a large bowl beat eggs until foamy and stir in melted butter. Add in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.

*Pour into an unbaked 9-inch pie shell. You can use un-chopped pecan halves to make a design on top.

*Bake in preheated oven for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake for 30 to 40 minutes or until done.



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