Ingredient List
- 2 1/2 cups corn syrup, light
- 2 1/2 cups brown sugar, packed
- 6 large eggs, lightly beaten
- 2 cups pecan pieces, chopped
- 2 cups pecans, whole halves
- 1/2 cup melted butter
- 4 tsp pure vanilla extract
- 14.1 oz refrigerated pie crust
- 1 spray non-stick cooking spray
- 1 pint vanilla ice cream (optional)
| Preparation Time | 20-30 minutes |
| Cooking Time | 44-46 minutes |
| Total Time | 64-76 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Preheat oven to 425°F and lightly grease a 13×9-inch glass baking dish. Roll out first pie crust to fit dish dimensions and trim edges.
- In a large bowl, whisk together corn syrup, brown sugar, butter, vanilla, and eggs until smooth. Stir in chopped pecans.
- Spread half of the pecan filling evenly over the bottom crust.
- Roll out second pie crust, place over filling, and spray lightly with cooking spray. Bake for 14-16 minutes until golden brown.
- Reduce oven temperature to 350°F. Pour remaining pecan filling over baked crust and arrange pecan halves on top.
- Bake for additional 30 minutes or until center is set and firm.
- Cool for 15-20 minutes, then cut into squares. Serve warm with vanilla ice cream.
