Total Time: 55 mins
- 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
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.