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Impossible Pecan Pie on plate topped with ice cream.
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Impossible Pecan Pie

You can bake this pie even if you're not an experienced cook! No holiday is complete without the classic pecan pie!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 55 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Servings 6 servings
Calories 604kcal
Author Deb Clark

Ingredients

  • 1 ½ cups chopped pecans
  • ¾ cup packed brown sugar
  • ½ cup Bisquick baking mix
  • ¼ cup butter softened
  • ¾ cup evaporated milk
  • ¾ cup corn syrup you can use light corn syrup or dark corn syrup
  • 1 ½ teaspoons vanilla extract
  • 4 eggs

Instructions

  • Pre heat oven to 350. Butter 9-inch pie plate.
  • Chop the nuts, Sprinkle pecans in pie plate in one even layer.
  • Add ingredients to a blender, pulse until smooth. Pour batter into pie plate.
  • Place in preheated oven. Bake for 55 to 1 hour 5 minutes or until golden brown.
  • The pie is done when a knife inserted in center comes out clean. Let stand 30 minutes before cutting.

Notes

You can use a hand blender to mix the ingredients, but I prefer the blender as it's easier to pour the batter into the pie tin.
The top puffs up when it bakes, but as it cools, it will settle.
If the top is browning too quickly cover it loosely with foil for the remainder of baking time. 

Nutrition

Calories: 604kcal | Carbohydrates: 75g | Protein: 9g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 139mg | Sodium: 256mg | Potassium: 290mg | Fiber: 3g | Sugar: 65g | Vitamin A: 487IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg