*Ingredients
°1 box refrigerated pie crust, softened to room temperature
°21/2 cups light corn syrup
°2 1/2 cups packed brown sugar
°1/2 cup melted butter
°41/2 teaspoons of vanilla
°6 eggs lightly beaten
°2 c coarsely pecans
°Butter flavored cooking spray
°2 cups pecan halves
°Optional vanilla ice cream
*How to make pecan pie
Heat oven 425 degrees F.
Greased 13×9, glass baking dish with shortening or cook spray.
Remove 1 pie crust from pouch; unroll on the work surface. Roll into a 13×9″ rectangle. Placing crust in dish; trim edges to fit.
In a large bowl, combine the corn syrup, brown sugar, butter, vanilla and eggs with a wire whisk. Stir in chopped pecans. Place half the filling in a crust-lined dish.
Remove second pie crust from pouch; unroll on the work surface. Roll into a 13×9″ rectangle. Place crust over filling; trim the edges to fit. Spray crust with butter flavored cooking spray.
Bake for 14 to 16 minutes or until golden brown. Reduce oven temperature. at 350.
Gently spoon remaining filling over baked crust; arrange pecan halves decoratively on top.
Baking an additional 30 min Let cool 20 minutes on a cooling rack.
Serving hot with vanilla ice cream. if desir.
Enjoy !
.jpg)
