Easy Pecan Pie

A favorite at everyone’s Thanksgiving dinners our Easy Pecan Pie will have your family asking for seconds, and that’s okay!

How do I store Pecan Pie?

It is suggested to store any left over Pecan Pie in the fridge for up to 3 to 4 days. When you are ready to heat it back up, be sure to let it come to room temperature before heating it up and serving. To freeze, wrap the pie with aluminum foil (#1963) and store for up to two months.

Looking for more Holiday desserts?

• Raspberry Slush for a Crowd
• Grandma’s Gingerbread Cookies
• Pecan Rollo Pretzel Snaps

A favorite at everyone’s Thanksgiving dinners our Easy Pecan Pie will have your family asking for seconds, and that’s okay!

Easy Pecan Pie

Ingredients:

• 2 eggs
• 1/2 cup sugar
• 1/2 cup Karo Light Corn Syrup (#1103)
• 2 tbsp butter, melted
• 1/2 tsp Vanilla Powder (#8626)
• 1-1/2 cups Pecan Halves (#1292)
• 9″ unbaked piecrust (#7209)
• For a smaller pie use Pillsbury Frozen Pie Dough Round (#1800)

Instructions:

1. Preheat oven to 425º.
2. In a blender, blend eggs and sugar into a paste. Add corn syrup, butter and Vanilla Powder to the paste and blend together.
3. Add 1 cup of the pecan halves and blend until pecans are just chopped.
4. Pour into the crust and bake for 15 minutes.
5. Reduce heat to 350º and bake for 25 additional minutes. When done, a butter knife will come out clean when stuck in the center.
6. Top with additional pecans before serving.

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