Ingredients
Scale
- 2 (14.1 ounce) packages refrigerated pie crusts
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups pecan halves
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Unroll one package of pie crusts. Cut into three equal rectangles to fit the base of the pan. Place the pie crust rectangles in the bottom of the baking dish, slightly overlapping as needed, and bake for 12-15 minutes or until lightly golden. Let cool completely.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the corn syrup, salt, eggs, and vanilla extract until well combined.
- Gently fold in the pecan halves.
- Pour half of the pecan filling over the baked pie crust layer.
- Unroll the second package of pie crusts. Cut into three equal rectangles. Layer the crusts over the pecan filling.
- Pour the remaining pecan filling over the top pie crust layer.
- Bake for 30-35 minutes, or until the filling is set and the crust is golden brown. Let cool completely before slicing and serving.
Notes
For a richer flavor, toast the pecans before adding them to the filling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg