Pecan Pie

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

Not only is this Pecan Pie recipe one of the easiest pies to make, it’s absolutely fantastic with its rich caramel pecan filling paired with a flakey, buttery crust. It’s one of our family’s all-time favorites!

1 Homemade pie crust , unbaked (my recipe makes 2 crusts, so you can freeze the other crust, or cut the recipe in half)

1 cup granulated sugar

3 Tablespoons light brown sugar

½ teaspoon salt

1 cup light corn syrup

¾ teaspoon vanilla extract

⅓ cup salted butter , room temperature

3 eggs

1 ½ cups pecan halves (can chop the pecans or leave whole)

Directions at tastesbetterfromscratch.com

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