Pumpkin, apple… pecan. I would argue that pecan pie belongs in the upper echelons of holiday pie-making, right alongside the pumpkin and apple classics. Not only is it insanely easy to make (I’m talking foolproof here), but it is always the number one crowd pleaser anywhere I bring it, and can be so easily baked off in a pre-made crust if you don’t have time to make your own. My favorite is the Homestyle Frozen Pie Crust from Whole Foods, which comes in a pack of two so you know you’ll always have one on-hand in a pinch. In the words of Ina Garten, “how easy is that?”.
1 cup chopped pecans
1 stick unsalted butter
1 cup light brown sugar
¼ cup white sugar
1 T whole milk
1 T flour
1 pie crust
Preheat the oven to 375 degrees. Whisk the eggs until they’re frothy. Melt the butter, cool slightly, and stir it into the eggs. Stir in the sugars and the flour, and then the milk. Add the pecans. Mix and pour into the pie crust.
Bake at 375 for 30 minutes. It is done when you move it and it doesn’t wobble (make sure not to overcook this one).
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