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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Great warm with ice cream Ingredients:
2 refrigerated pie crusts (uncooked, dough kind) |
2 1/2 cups light corn syrup |
2 1/2 cups packed brown sugar |
1/2 cup butter, melted |
4 1/2 teaspoons vanilla |
6 eggs, beaten |
2 cups pecans, chopped |
cooking spray |
2 cups pecan halves |
Directions:
1. Heat oven to 425°F Grease rectangular glass baking dish.
2. Remove 1 pie crust from pouch; unroll on work surface.
3. Roll into a rectangle; this will line the bottom of the baking dish.
4. Place crust in dish.
5. In a bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk.
6. Stir in chopped pecans.
7. Spoon half of filling into pastry-lined dish.
8. Unroll second pie crust and roll into the same size as the first pie crust.
9. Place crust over filling.
10. Spray crust with cooking spray.
11. Bake 14 to 16 minutes.
12. Reduce oven temperature to 350°F.
13. Carefully spoon remaining filling over baked pastry.
14. Arrange pecan halves on top to look pretty.
15. Bake 30 minutes longer or until set.
16. Cool 20 minutes before serving.
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