I have chosen this recipe because I wanted to make an "authentic" American style pecan pie, but without corn syrup as it is not a standard grocery item here in the UK.  For all of us who live outside the land of Karo Syrup, here is a tried & tested version without it.

My thanks go to my American friend Roberta who lives in Germany for letting me use her recipe.

Step 1: Ingredients

All notes below are Roberta's, original quantities were US cups, metric & imperial are conversions as weighed out by myself (lizzyastro)

One 10"-ish pie shell - home made (see below) or bought in

1 cup sugar, 240g or 8 oz (I sometimes use half and half brown and white)
2 eggs
6 tablespoons butter, 90g or 3 oz
1/4 cup milk, 60 ml or 2 fl oz
1 cup pecans, 120g or 4 oz  (I usually use about 1 1/2 cups, 150g, 5 oz)
1/2 cup raisins, 70g or 2 1/2 oz (definitely optional! But this is really good using
dried cranberries or chopped candied ginger.)

Pie shell:
6 tablespoons butter, 90g or 3 oz
1-2 tablespoons sugar, 15 to 30g or 1/2 to 1 oz
1 cup flour, 150g or 5 oz
(Place a tablespoon of cornstarch in the bottom of the cup before measuring -makes a lighter pastry.)

That is a simply beautiful crust and pie! Thanks for sharing, and good luck on the contest!
Thank you! Because of the sugar content the crust can overcook easily so be prepared to cut short the cooking time, but it is very good to eat.

About This Instructable




Bio: Wife of one, mother of three & now a grandmother too! I enjoy making things and cooking edible things and eating them. aka on IRC as ... More »
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