Carol Thomas's Pecan Pie
Recipe from Family Circle

With a purchased piecrust and a five-ingredient filling, this may be the easiest pecan pie recipe you'll ever make.


Carol Thomas's Pecan Pie


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Prep Time: 10 mins
Total Time: 55 mins
Servings: 8 servings
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Ingredients
 
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  • 1    ready-to-use rolled-out piecrustOn Sale
  • 1/2  cup  butterscotch chipsOn Sale
  • 1  cup  pecan piecesOn Sale
  • 1/2    stick (1/4 cup) unsalted butter, meltedOn Sale
  • 1/2  cup  sugarOn Sale
  • 1/2  cup  white corn syrupOn Sale
  • 2    eggsOn Sale
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Directions
1.
Heat oven to 350 degrees F.
2.
Unfold piecrust; fit into 9-inch pie pan. Scatter butterscotch chips and pecan pieces in pie shell.
3.
Beat together butter, sugar, corn syrup and eggs in medium-size bowl. Pour over nuts and butterscotch chips.
4.
Bake in 350 degrees F oven for 45 to 50 minutes or until golden brown. If pie browns too quickly, cover with aluminum foil after 20 minutes. Cool pie completely on wire rack.
Nutrition information
Calories 411, Total Fat 25 g, Saturated Fat 9 g, Cholesterol 69 mg, Sodium 153 mg, Carbohydrate 46 g, Fiber 1 g, Protein 4 g. Percent Daily Values are based on a 2,000 calorie diet
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how-tos
How to Make Pecan Pie
Pecan pie is beloved nationwide, but it's especially revered in the South, where it seems that pecans fall from the trees like little gifts from the heavens. Native Americans had long known the pleasures of the nut they named "pacane" (translation: "nut to be cracked with a rock"), but it was French immigrants who turned the nuts into one of America's most loved pies after they settled in New Orleans and discovered the joys of having so many pecan trees in their yard. We say, merci beaucoup!

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Classic Pecan Pie

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