I first posted this recipe for pecan pie muffins back in october of 2008.
Pecan Pie V
If it starts getting too dark while baking with the custard filling, tent it with a ring of foil.
Recipe Summary Pecan Pie V
Unlike most pecan pies, this one does not require corn syrup.Ingredients | Pecan Pie Muffins With Self Rising Flour
1 cup light brown sugar
¼ cup white sugar
½ cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Info | Pecan Pie Muffins With Self Rising Flour
prep:
15 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
8
Yield:
1 - 9 inch pie
