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–+ servings

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!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups chopped pecans
  • 1/4 cup unsalted butter at room temperature
  • 3/4 cup corn syrup light or dark
  • 3/4 cup milk
  • 4 large eggs
  • 1 1/2 teaspoons vanilla essence
  • 3/4 cup dark brown sugar packed
  • 1/2 cup baking mix

Method
 

  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.

Notes

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