The Best Simple Pecan Pie

Easy Crustless Southern Pecan Pie Recipe

Makes 8 generous slices

I love pecan pie so much that I could eat it for breakfast. Ok, I have

done that This one tastes just like the classic pecan pie. But it tastes

so good with a cup of coffee. I love this recipe not only because of

the way that it tastes, but it's just so simple to make. It is one of

several crustless pie recipes on my site. I've made many pies, but I

have found that a lot of people just don't eat the crust. (And it doesn't

seem to matter on how hard you worked on making the perfect flaky

and fluted crust!)

Here are the links for the baking mix and vanilla used for this pie (and

others).

I love this pie plate from Le Tauci. It works so well when you don't want

to crimp a pie crust or you want to make a crustless pie stand out.

About the ingredients . . .

• Pecans-Make sure that they are fresh. I like a medium chop

(¼ to ½-inch pieces). Do not toast before using.

• Milk-Whole milk works best for this recipe.

• Corn syrup-Light or dark. The dark corn syrup will make a darker pie.

• Butter-Must be room temperature to blend in.

• Eggs-Large or extra large. Take out of fridge 30 minutes before using.

• Brown sugar- Light or dark will work.

• Baking Mix-Use your favorite or our recipe here.

• Vanilla-Use a good quality for the best results. Our recipe here.

How to make mini Pecan Pies:

• This recipe will make 4 to 5 dozen mini pies.

• For the best results, grease or spray the pans before adding batter.

It is best not to use paper liners for baking these but instead put

them in the liners after they are baked and cooled. This makes a

better presentation and makes them easier to remove.

• Pour into the pans, let sit briefly (so the batter will settle) then pour

in more batter until it's ¼-inch from the top edge of the pan. I use a

measuring cup to do this, stirring often so the batter stays mixed.

The batter will puff up while baking then settle down as it cools.

• Usually 4 to 5 pans will fit on 1 oven rack.

• These only bake for about 15 minutes. Watch carefully and don't

overbake.

• These are best served at room temperature.

KEYWORDS

classic pecan pie recipe, light corn syrup, southern classic, room temperature, chopped pecans

Easy Crustless Southern Pecan Pie Recipe

Ingredients

• 1½ cup chopped pecans (medium chop works best but you can use

a few halves for appearance)

• ¾ cup whole milk

• ¾ cup corn syrup (light or dark)

• ¼ butter, room temperature

• 4 eggs

• ¾ cup brown sugar, packed

• ½ cup baking mix

• 2 tsp of a good vanilla

Preheat oven to 350°F. You will need a 9-inch greased pie plate.

Instructions

1. Sprinkle chopped pecans or pecan halves in a single layer in the

prepared pie plate.

2. Place remaining ingredients in a blender; process on high for 20

seconds until smooth, scraping the container after 10 seconds.

3. Pour into pie plate; bake for 50 minutes or until knife

inserted in the middle comes out clean; cool at room temperature.

Do not overbake!!!!