Although homemade pie crust is preferable, and easy once you have had a little practice, ready rolled crusts are acceptable and are a no-brainer. It’s a good idea to avoid the frozen crusts unless absolutely necessary, since they are generally dry and not flaky. My family is large, so we have the fun of serving seven or eight different varieties of pie at our Thanksgiving dinners. I save time by making a batch of Basic Pie Crust Mix and roll them out one after another. For those who want to make only one or two pies, Basic Pie Crust is the way to go.
1 cup light corn syrup
1 cup brown sugar
1/3 teaspoon salt
1/3 cup melted butter
1 teaspoon vanilla
3 beaten eggs
1 1/2 cups pecan halves
1 9” pie crust
- Preheat oven to 350°.
- Mix the light corn syrup, brown sugar, salt, butter, vanilla, and eggs on the lowest speed of the mixer, or whisk together. Do not overmix or there will be bubbles and foam on the pie.
- Fold in the pecans.
- Pour the filling into the prepared pie crust.
- Bake 45-50 minutes or until the filling is set.
- Cool on a rack before cutting.
- Pie can be stored at room temperature (covered with plastic wrap) up to 3 days.
Amount Per Serving
Calories 403 Calories from Fat 215
Percent Total Calories From: Fat 53% Protein 4% Carb. 43%
Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 8 g
Total Carbohydrate 43g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g
Vitamin A 10% Vitamin C 0% Calcium 0% Iron 12%