raw sugar cane pecan pie
Two deep dish pecan pies with a caramel filling when cooked properly. I
use low-fat condensed cream and raw cane or ground sugar to cut the
sweetness down.
Ingredients
1 Stick of butter.
1 Can of lowfat Borden condensed milk (blue can).
1 Can of water.
1 1/2 Cups of Raw Cane Sugar.
2 Pie shells
1/4 cup of flour
6 Eggs
1 cup of Pecans
Directions
Combine sugar, flour, eggs and mix together well. Then add condensed milk scraping the can and 1 can of water, then mix. Add melted butter and mix well. Fill the pie shell with fillings. Add 1/2 cup of pecans to each. Bake for 1 hour and 10 minutes at 350. If pie crust is not completely done lower temperature to 325 for another 15 minutes. When using ready made crust, put foil around the edges and poke crust with holes. Bake for five minutes in preheated oven before filling. This will insure crust is evenly cooked and not moist and gooey.
Ingredients
1 Stick of butter.
1 Can of lowfat Borden condensed milk (blue can).
1 Can of water.
1 1/2 Cups of Raw Cane Sugar.
2 Pie shells
1/4 cup of flour
6 Eggs
1 cup of Pecans
Directions
Combine sugar, flour, eggs and mix together well. Then add condensed milk scraping the can and 1 can of water, then mix. Add melted butter and mix well. Fill the pie shell with fillings. Add 1/2 cup of pecans to each. Bake for 1 hour and 10 minutes at 350. If pie crust is not completely done lower temperature to 325 for another 15 minutes. When using ready made crust, put foil around the edges and poke crust with holes. Bake for five minutes in preheated oven before filling. This will insure crust is evenly cooked and not moist and gooey.
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