"Heat oven to 425 degrees F. Grease a 13x9 inch (3 quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from the pouch. Unroll on a work surface. Roll into a 13x9-inch rectangle. Place crust in dish and trim edges to fit. In a large bowl, stir corn syrup, brown sugar, butter, vanilla, and eggs with a wire whisk. Spoon half of the filling into the crust-lined dish (about 4 cups)."
"Remove the second pie crust from the pouch; unroll on a work surface. Roll into a 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. Bake for 14-16 minutes until browned. Then reduce oven temperature to 350 degrees F. Carefully spoon the remaining filling over the baked pastry. Arrange pecan halves on top. Bake for 30 minutes longer or until set."
Two refrigerated pie crusts line and cover a greased 13x9-inch (3-quart) glass baking dish. A filling of 2 1/2 cups light corn syrup, 2 1/2 cups firmly packed brown sugar, 1/2 cup melted butter, 4 1/2 teaspoons vanilla, and six slightly beaten large eggs is whisked until combined. Spoon half the filling into the crust-lined dish, cover with the second crust and bake at 425°F for 14–16 minutes until browned. Reduce oven to 350°F, spoon the remaining filling over the baked pastry, arrange pecan halves on top, and bake about 30 minutes until set. Cool twenty minutes and serve warm with vanilla ice cream.
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