Great Buffalo Classic Pecan Pie
On this blog, you'll find the recipes first and the process/helpful hints following the recipe. We like to give you the goods you came for and hope you hang around for the friendly chatter and bad jokes. I do, however, think it is important to note up here that if you'd like to make your pie crust from scratch, you can find that recipe here. And, while there's nothing more classic than a pecan pie in the fall, if you want to try a new spin on an old classic, I suggest you also check out my Pecan Pie Cheesecake and Pumpkin Pecan Pie recipes.
- 1 pie crust (store bought or homemade)
- 8 tablespoons butter, melted and cooled
- 2 tablespoons all-purpose flour
- 1 1/2 cups brown sugar, packed
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 3 tablespoons heavy cream
- 2 whole eggs
- 2 egg yolks
- 2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- 1 cup chopped pecans (optional: toasted)
If you try this recipe and enjoy it, please leave a comment and/or rating!
For as long as I can remember, I've loved cooking and baking. So it's really quite embarrassing to admit this, seeing as I live on a pecan farm, but until recently I had never even tried pecan pie. Honestly, I didn't eat very many pecans growing up and I wasn't a big fan of pies as a child. Well, obviously, all of that has changed and I now love both pecans and pies. But when I looked up recipes for pecan pie I was disappointed to find that all of them were full of corn syrup. YUCK (I'm not a fan of corn syrup). So I set about to make a pecan pie that was made without corn syrup. This recipe is soooo good, I'm pretty sure I've about made up for all those slices of pecan pie I didn't eat as a child.