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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pecan Pie Casserole Recipe

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This recipe for Pecan Pie Casserole is from The McConnaughey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 box Pillsbury™ refrigerated pie crust, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted Save
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Directions:
Directions:
Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit.

In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15/20 min - 1hr 20min total
Personal Notes:
Personal Notes:
“Call it a clan, call it a network, call it a tribe, call it a family: Whatever you call it, whoever you are, you need one.” —Jane Howard

 

 

 

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