By Jeanne Benavidez jeanneben
I started making this when I needed to make more than just one pie. It's practically the same thing except presented a little different. It is great served with ice cream and drizzled with warm caramel.
maple syrup (light corn syrup will work)
melted butter or margerine
pecans, roughly chopped
your favorite pie crust, rolled into 9 x 13-inch rectangle
1Heat the oven to 350 F. Spray 9 x 13-inch baking dish with non-stick cooking spray.
2In a medium bowl, combine syrup, sugar, butter, vanilla and eggs.
3I use a package of the prepared pie crusts. I just let them get to room temperature, unroll them and knead them together and roll them out to the desired rectangle size.
4Pour 1/3 of mixture into the baking dish. Lay the crust on top of the mixture.
5Stir pecans into remaining mixture and pour on top of the crust.
6Bake for 50 or 60 minutes or until center is nearly set.