Categories: pie-cobbler-cheesecake-tart

Ingredients

• 1/2 (15 oz.) pkg. refrigerated piecrusts
• 1/2 cup butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 Tbsp. all-purpose flour
• 1/4 tsp. salt
• 4 large eggs
• 1 cup dark corn syrup
• 1/2 cup milk
• 1 tsp. vanilla extract
• 1 1/2 cups chopped pecans
• 1/2 cup pecan halves

Directions

1. Fit piecrust into a 9-inch pie plate according to package; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
2. Beat butter at medium speed with an electric mixer until creamy. Add brown sugar, flour, and salt, beating well. Add eggs, 1 at a time, beating after each addition. Add corn syrup, beating until blended. Add milk and vanilla, beating until blended.. Stir in chopped pecans. Pour into piecrust. Place pie plate in a 15 × 10-inch jellyroll pan.
3. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake 15 minutes. Remove from oven, and press pecan halves into top of pie. Bake 25 more minutes, shielding with aluminum foil after 10 minutes. Cool.

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