Heat oven to 375°F; place cookie sheet in oven to preheat.
Step
2
In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans.
Step
3
Pour into frozen crust.
Step
4
Bake on preheated cookie sheet 35 to 45 minutes or until center is set.
Step
5
After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
Step
6
Cool 30 minutes; refrigerate at least 2 hours until chilled before serving.
Step
7
Cover and refrigerate any remaining pie.
For a pretty pie, arrange some of pecan halves on the top of the filling in a decorative pattern before it goes into the oven.
Brown sugar needs to be measured by packing or firmly pressing into a dry measuring cup. What you’re doing is pressing out any pockets of air that get trapped between the sticky grains of sugar.
Pecan pie is sweet, so if you’d like to garnish slices with whipped cream, there’s no need to sweeten it.
For a deeper caramel flavor, choose dark brown sugar and dark corn syrup for the filling.
One refrigerated Pillsbury™ Pie Crust may be substituted for the frozen Pillsbury™ Deep Dish Pie Crust in this recipe. Prepare refrigerated Pillsbury™ Pie Crust as directed on box for 1 crust pie. Prepare pecan pie filling and fill pie crust as directed in recipe. Do Not Place on cookie sheet. Bake 28 to 34 minutes or until center is set. If necessary, cover crust edges last 15 to 20 minutes to prevent over browning.
If you don’t have an electric mixer, a whisk works just as well. Just make sure all your ingredients are well-mixed before adding the pecans.
