Ingredients
- 📌 1 unbaked 9-inch pie crust (homemade or store-bought)
- 📌 3 large eggs
- 📌 1 cup light brown sugar
- 📌 1 cup light corn syrup
- 📌 1/4 cup unsalted butter, melted
- 📌 1 teaspoon vanilla extract
- 📌 1/4 teaspoon salt
- 📌 2 cups pecan halves, toasted
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and gently press it into a 9-inch pie dish. Crimp the edges to create a decorative border.
- In a large mixing bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and salt until well combined.
- Stir in the toasted pecan halves, making sure they are evenly distributed throughout the mixture.
- Pour the filling into the prepared pie crust, spreading it out evenly.
- Bake the cake for 40-45 minutes, or until the center is set and the top is golden brown.
- Allow the cake to cool completely before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: Americans
Nutrition
- Serving Size: 8 servings
- Calories: 470
- Sugar: 46g
- Sodium: 250mg
- Fat: 26g
- Saturated Fat: 8g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 95mg
Keywords: Strawberry Crunch Cake Recipe