Instructions:
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Preheat & Prep:
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Preheat oven to 425°F (will reduce to 350°F later).
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Grease a 9×13-inch baking dish with non-stick spray.
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First Crust Layer:
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Roll out one pie crust into a rectangle and press it into the bottom of the dish (edges don’t need to be perfect).
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Make the Filling:
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In a large bowl, whisk together brown sugar, ½ cup melted butter, corn syrup, eggs, and vanilla until smooth.
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Stir in chopped pecans.
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First Bake:
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Pour half the filling over the bottom crust.
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Roll out the second pie crust and place it on top.
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Brush with 1 Tbsp melted butter.
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Bake at 425°F for 15 minutes or until golden.
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Second Layer:
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Reduce oven to 350°F.
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Stir the remaining filling (it may thicken slightly) and pour over the baked crust.
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Arrange pecan halves on top (neatly or scattered).
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Final Bake & Cool:
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Bake for 30 more minutes at 350°F.
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Let cool at least 1 hour before slicing (filling will set as it cools).
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Serve warm with vanilla ice cream or whipped cream for an extra-decadent treat!
Enjoy this irresistible twist on classic pecan pie—crispy, gooey, and packed with nutty flavor. 🥧✨
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