You dump hot water onto the whole shebang. It looks like a royal mess going into the oven, but when it emerges?
An oozing pool of caramel floods the bottom of the dish. A moist, buttery cake rises to the top. The pecans emerge on the surface, toasted and crisp.
- 1 box refrigerated pie crust softened to room temperature
- 21/2 cups light corn syrup
- 2 1/2 cups packed brown sugar
- 1/2 cup butter melted
- 41/2 teaspoons vanilla
- 6 eggs slightly beaten
- 2 cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 cups pecan halves
- Vanilla ice cream optional
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MEXICAN CASSEROLE
