Pecan Pie - those two words just bring a bit of joy to me. I've never really been a huge fan of pie (except Chicken Pot Pie), but for some reason, Pecan Pie has a certain appeal. Maybe it's the nutty sweetness or contrasting textures. I'm not really sure. All I know is it's some tasty eats. So when I saw this recipe from Chinese Grandma, I knew I had to give it a try. I slightly modified the recipe since I wanted mini pies instead of a regular sized pie. Perfect timing too - I'm in Savannah right now and seeing lots of pecans. So, make yourself a pecan pie, and enjoy it with me! :)
I made 4 mini pies using less than 1 cup of sugar, so this pecan pie won't be overly sweet. We found it had a good level of sweetness, but feel free to add more sweetener if you'd prefer. I'd recommend honey, molasses, syrup, or some form of liquid sweetener so you don't end up with a grainy filling. Anyway, I'm sure you're tired of hearing me ramble on and just want to get to the recipe. Well, here you go!
Yield: 4 servings
|1/2 batch||pie crust|
|1/2 cup||brown sugar|
|1/2 cup||granulated sugar|
- Gather all materials.
- Mix sugars, flour, egg, milk, vanilla, and butter until sugars dissolved.
- Spread pecans throughout pie crusts.
- Pour mixture over pecans.
- Bake at 350F until crust golden and filling puffy, approximately 15-20 minutes.