Julie’s Impossible Pecan Pie
Although I used a mixer, as you’ll see in the pictures, a blender is easier and produces a smoother batter. Also, the original pie pan I chose was too small. You’ll see that I started putting everything into the 9-inch pan. I had to switch to a 10-inch deep dish pan! Although not part of Julie’s original recipe, I’ve successfully added 1/4 teaspoon of almond essence to this pie. It’s not enough to give the pie an almond flavor but it does amplify the nuttiness!
Servings Prep Time
8people 15minutes
Cook Time
1hour
Servings Prep Time
8people 15minutes
Cook Time
1hour
Ingredients
Instructions
  1. Prepare all the ingredients.
  2. Pecans
  3. Brown sugar
  4. Milk
  5. Corn syrup
  6. Eggs
  7. Baking mix
  8. Butter a 10-inch deep-dish pie pan.
  9. Add the pecans to the buttered pie pan and set aside.
  10. Put all remaining ingredients into a blender jar or mixing bowl and blend until thoroughly combined and no lumps remain. This will take approximately 15-20 seconds in a blender and at least one minute by electric mixer.
  14. Pour the batter over the pecans.
  15. Bake at 350°F for 50-55 minutes, until a knife inserted in the center comes out clean.
  16. Cool at least five minutes before serving or serve at room temperature.
Recipe Notes

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