Directions:
Let two refrigerated pie crusts sit at room temperature for 15 minutes.
Preheat the oven to 350º F (175º C).
Roll out one pie crust to an 18"x13" rectangle and place it in a 12"x17" jellyroll pan with a 1" overhang, crimping the edges. Freeze the crust.
In a large bowl, whisk together eggs, corn syrup, brown sugar, melted butter, and vanilla. Stir in pecans.
Remove the frozen crust from the freezer and pour in the filling.
Bake for 40 to 45 minutes or so until the pie is puffed and set in the middle.
Cool on a wire rack.
I await your comments! Enjoy!
