Total Time: 55 mins

INGREDIENTS

• Regular-sized (9″) frozen pie crust (do not defrost)
• About one cup of pecans-just enough to cover the bottom of the pan
• ¼ cup butter
• 3 eggs, well beaten
• 1 tsp vanilla
• 1 tbsp cornstarch
• 1 cup sugar
• ¼ cup white corn syrup 

DIRECTIONS

1.) Preheat your oven to 350F.

2.) Fill the bottom of the pie crust with pecans. You want to just cover the bottom-don’t put too many pecans, or your filling will overflow.

3.) Slice the butter over the pecans.

4.) In a separate bowl, combine all the other ingredients: eggs, vanilla, cornstarch, sugar, and corn syrup.

5.) Pour this mixture into the pie crust.

6.) Slide your pan onto a cookie sheet.

7.) Bake until pie is gelled in the middle; for me, this took 45 mins.

8.) Let the pie cool for the custard to solidify before slicing.