- 2 pieces of pre-made piecrust (look for it by the refrigerated biscuits)
- 2 cups pecan halves
- 3/4 cups butter
- 1 1/4 cups brown sugar
- 3/4 cups light corn syrup
- 2 teaspoons vanilla
- 3 eggs, beaten
- 1 cup confectioner’s sugar
- 2 tablespoons milk
- 2 tablespoons cinnamon sugar (see note)
- Preheat oven to 350. Line an 8 inch square baking pan with foil, making sure you leave an overhang of foil on two sides (these will act as “handles” when you take the pie out). Trim both pieces of pie crust dough to an 8 inch square, and put one of them into the bottom of the baking pan. Spread the pecans evenly over the dough.
- Melt the butter in a medium pot over medium high heat. As soon as it is melted, stir in the brown sugar until it is well combined.
- Take the pot off the stove and stir in the corn syrup, 1 1/2 teaspoons of the vanilla and the beaten eggs. Pour the mixture over the pecans.
- Lay the second pie crust square over the filling and gently press the edges down – they don’t have to seal.
- Bake for 50 minutes, then cool completely before glazing.
- Lift the pie out of the pan carefully by using the foil edges. Slide it onto a serving platter (I use a big spatula to help it along.
- Make the glaze by mixing the confectioner’s sugar with the milk and the remaining vanilla with a fork. If it is too runny just add a little more sugar, and if not runny enough add more milk by the teaspoonful. You want it thick but pourable. Pour it over the top of the pie, letting some drizzle down the sides.
- Sprinkle the glaze with the cinnamon sugar. Let the glaze set for about 30 minutes before serving.
If you don’t have cinnamon sugar, it’s easy to make! Mix 1/2 cup regular granulated sugar with 2 tablespoons of cinnamon.