Ingredients
- 3 Pre-made Pie crusts (feel free to use your favorite recipe if you prefer to make your own)
- 6 eggs + 1 for egg wash
- 1 ½ c Sugar
- 1 ½ c Light Corn Syrup
- 1 tsp Salt
- 2 tsp Vanilla
- ½ c Butter, melted
- 4 c Pecan halves
- 1 Tbsp water
Instructions
- Preheat oven to 350#&176;F.
- Remove 3 pie crusts from packaging and let them sit out on the counter for about 15 minutes.
- Place stack two of the pie crusts together and use a rolling pin to roll them into a 17″x 12″ rectangle.
- Spray 15″x 10″ jelly roll pan with non-stick spray. Place the rolled out pie crust on the pan gently pressing the dough up the sides of the jelly roll pan.
- Prick the bottom of the crust all over with a fork and place a piece of parchment paper over the bottom before filling pie crust with pie weights to keep it from puffing up.
- Blind-bake the crust for 20 minutes.
- While crust bakes mix together the 6 eggs, sugar, light corn syrup, salt, vanilla, and butter.
- Take the 3rd piece of pie crust and use small leaf-shaped cookie cutters to cut out leaves to decorate the pie.
- Once crust is done baking remove it from the oven and pour the 4 cups of pecans over the bottom of the crust.
- Pour the filling over the pecans.
- Add the pie dough leaves around the outer edge of the pie. Mix the single egg and 1 Tbsp of water together to make an egg wash and gently brush it over the leaves and the edge of the pie crust.
- Using small strips of aluminum foil cover the edges of the pie that have already baked so they don’t burn as the pie cooks.
- Carefully place pie in the oven and bake at 325°F for 45-60 minutes or until the center doesn’t jiggle anymore.
- Enjoy!
Source : allrecipes.com
