This pie is a holiday favorite at our house. I came up with the recipe after having something similar at a restaurant years ago. It’s rich, but good! I love the fact that you make essentially one pecan pie, but get two.
2 pie crusts
3 eggs slightly beaten
1 cup corn syrup
2/3 cup sugar
1/3 cup margarine or butter melted
1 tsp vanilla 1 1/4 cup pecan halves
Prepare pie crusts in pans. combine eggs, corn syrup, sugar, margarine and vanilla. Mix well. Stir in pecans.
Pour half of the mixture into each pie crust. Cover crusts with foil to prevent them from getting too well done. Bake at 350 degrees for 35 minutes. Remove foil on crust and bake another 10-15 minutes or until a knife inserted in the center comes out clean.
I make it while the pies are baking.
1 8 oz container cool whip
1 8 oz cream cheese (softened)
1/2 cup-3/4 cup sugar (I’ve never really measured it. I just add sugar then taste it to make sure it is sweet enough)
Blend together and put in the fridge until your pies are cooled. Then use a spatula to spread it on top.
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