NOTE: Pie shells come in packs of two, so you’ll either want to bake two pecan pies or leave one in the freezer for a later use. Leave the pie shells in the freezer until you’re ready to use them. Also, this recipe will taste best if you use real vanilla flavoring, not imitation.
1 C Karo Dark Corn Syrup
3 eggs, beaten
⅛ tsp salt
2 Tbsp melted butter
1½ C chopped pecans
1 tsp vanilla
Marie Callender’s Frozen Deep Dish Pie Shell, unbaked
Preheat oven to 350 degrees.
Mix first 6 ingredients together.
Pour into pie shell.
Bake in center of oven for 60 minutes.
Cool for at least 2 hours before serving.
Music to cook by . . .
Until next time, Happy Cooking! :)
Heap high the board with plenteous cheer and gather to the feast, And toast the sturdy Pilgrim band whose courage never ceased. ~Alice W. Brotherton
Preheat oven to 350 degrees. Spray cooking spray on a nonstick baking sheet. Mix dry ingredients in a shallow dish. Dip each piece of chicken in melted butter and then coat thoroughly with crumb mixture. Bake uncovered for 1 hour.