“I have been making Pecan Pies for many years. I now bake the pie in a casserole dish and serve it cut into squares.”

Ingredients Nutrition


  1. Preheat oven to 400 F.
  2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and 1/2 cup of chopped pecans; mix well.
  3. Add 6 tablespoons of butter or margarine and using a pastry blender, work the mixture until crumbs are formed.
  4. Prepare a 9" x 13" x 2" deep, oven-proof casserole dish by spraying the inside with a vegetable oil.
  5. Dust inside with 3 tablespoons of all-purpose flour, discarding any excess flour.
  6. Spoon crumb mixture into casserole dish and using a potato masher that has square slots, press to about 1/4" thickness.
  7. Using a rounded spoon, press the crumb mixture 3/4 of the way up the sides to about 1/4" thickness.
  8. In a preheated 400 F oven, bake for 15 minutes to set the crust.
  9. In the meantime, in a large bowl, combine brown sugar and flour.
  10. Add eggs one at a time and whisk well until smooth.
  11. Add corn syrup, melted butter, salt and vanilla extract and whisk well to blend.
  12. Add raisins and 2 cups of chopped pecans and stir well to mix.
  13. Layer the bottom with 1 cup of whole pecans in no particular pattern; just random.
  14. Spoon mixture carefully over the pecans.
  15. Some of the pecans may float and this is okay.
  16. Reduce oven heat to 375 F and bake for 35 to 40 minutes or until the filling is slightly puffed and golden brown.
  17. Remove from oven and cool on a wire rack.
  18. When cooled, refrigerate until ready to serve.
  19. Serve with a dollop of whipped cream or a scoop of icecream.

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