🛒 Ingredients:
- 1 cup light corn syrup
- 1 cup packed light brown sugar
- 1/2 cup melted butter
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups chopped pecans
- 1 box refrigerated pie crusts (2 crusts total)
- Nonstick spray or butter for greasing
👩🍳 Instructions:
1️⃣ Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2️⃣ Lay the first crust
Roll out one pie crust and press it into the bottom of the dish, letting it come slightly up the sides.
3️⃣ Make the filling
In a large bowl, whisk together:
- corn syrup
- brown sugar
- melted butter
- eggs
- vanilla
Stir until smooth, then fold in the chopped pecans.
4️⃣ Layer it up
Pour half the pecan filling over the crust.
Roll out the second crust and lay it on top of the filling. Press lightly.
Pour the rest of the pecan mixture over the second crust.
5️⃣ Bake
Place in the oven and bake for 45–50 minutes, or until the center is set and the top is golden and bubbling.
6️⃣ Cool & Serve
Let cool for at least 15–20 minutes before serving. It will firm up beautifully.
Serve warm with vanilla ice cream or whipped cream. 🍨
📌 Tips:
- Want a richer flavor? Add 1–2 tbsp bourbon or a pinch of cinnamon to the filling.
- Use toasted pecans for added crunch and flavor depth.
- Make-ahead friendly — tastes even better the next day!
🍯 Why You’ll Love This Recipe:
✔ Easier than traditional pecan pie – no rolling or perfect crimping
✔ Feeds a crowd – perfect for holidays and potlucks
✔ Sweet, gooey filling meets flaky crust for a dreamy texture combo
✔ Made with pantry staples – quick to whip up!
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