Recipes from Maria's Kitchen

Decadent Pecan Pie

Prep Time: 30 mins
Total Time: 3 hrs 25 mins
Yield: Servings 8

A rich, sticky- sweet pecan filling in PillsburyŽ pie crust makes a classic Thanksgiving or anytime dessert.


1 PillsburyT refrigerated pie crust, softened as directed on box

4 eggs

1 tablespoon whipping cream

1 cup packed dark brown sugar

3/4 cup light corn syrup

6 tablespoons unsalted butter, melted

2 tablespoons Grand Marnier liqueur

1 teaspoon orange extract

1/4 teaspoon salt

1 1/2 cups chopped pecans, lightly toasted

2/3 cup pecan halves


1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled pie. In small bowl, beat 1 of the eggs and the cream with whisk. Brush egg mixture over edge of crust.

2. In medium bowl, beat remaining 3 eggs. Stir in brown sugar, corn syrup, melted butter, liqueur, orange extract and salt with whisk. Stir in chopped pecans. Pour filling into crust-lined plate. Arrange pecan halves around outer edge of filling.

3. Bake on lower oven rack 50 to 55 minutes or until filling is set. Cool completely on cooling rack.


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