Prep 20 mins
Cook 40 mins
I have been making Pecan Pies for many years. I now bake the pie in a casserole dish and serve it cut into squares.
- 295.73 ml graham wafer crumbs
- 295.73 ml vanilla wafer crumbs
- 118.29 ml chopped pecans
- 88.74 ml butter or 88.74 ml margarine (softened)
- 236.59 ml dark brown sugar
- 44.37 ml all-purpose flour
- 4 large eggs
- 314.66 ml light corn syrup
- 78.07 ml butter, melted
- 1.23 ml salt
- 9.85 ml vanilla extract
- 236.59 ml golden seedless raisins
- 473.18 ml coarsely chopped pecans
- 236.59 ml whole pecans, for the bottom layer
- Preheat oven to 400 F.
- In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well.
- Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed.
- Prepare a 9" x 13" x 2" deep, oven-proof casserole dish by spraying the inside with a vegetable oil.
- Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour.
- Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4" thickness.
- Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4" thickness.
- In a preheated 400 F oven, bake for 15 minutes to set the crust.
- In the meantime, in a large bowl, combine brown sugar and flour.
- Add eggs one at a time and whisk well until smooth.
- Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend.
- Add raisins and 2 cups of chopped pecans and stir well to mix.
- Layer the bottom with 1 cup of whole pecans in no particular pattern; just random.
- Spoon mixture carefully over the pecans.
- Some of the pecans may float and this is okay.
- Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown.
- Remove from oven and cool on a wire rack.
- When cooled, refrigerate until ready to serve.
- Serve with a dollop of whipped cream or a scoop of icecream.