kid-approved

Pecan Pie with Holly Decorations

 Shares:0
Easy, festive, kid-friendly pecan pie recipe made with free range eggs and painted pie crust holly leaves. | nelliesfreerange.com
Easy, festive, kid-friendly pecan pie recipe made with free range eggs and painted pie crust holly leaves. | nelliesfreerange.com Easy, festive, kid-friendly pecan pie recipe made with free range eggs and painted pie crust holly leaves. | nelliesfreerange.com
Shares:0
prep time 30 minutes
cook time 1 hour and 5 minutes
yield 8 servings

Overview

This recipe takes pecan pie to a whole new level with kid-friendly steps and a colorful end result. It's a great opportunity for kids of all ages to learn the basics of cooking: they can help with everything from stirring the filling to painting the pie crust holly leaves, and all the steps in between. We can't think of a more picture-perfect dessert!

BY:Marie Saba

Ingredients

  • 1 (14.1-ounce) package refrigerated pie crusts, or your favorite recipe for 2 pie crusts
  • 3 large Nellie’s Free Range Eggs
  • 2 tablespoons all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup or maple syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons Nellie's Free Range Unsalted Butter, melted and cooled
  • 2 cups pecan halves and pieces
  • Fresh cranberries, for garnish
  • Special equipment: holly leaf cookie cutter, clean paint brushes, green and red food coloring

Directions

  • Preheat oven to 425F. Gently press 1 pie crust into a 9-inch pie plate and place in freezer for about 30 minutes while making the filling.
  • Place eggs, flour, brown sugar, corn syrup, and vanilla in a large bowl. Add melted butter and stir until well combined. Add pecans and stir again to combine.
  • Remove pie plate from freezer. Pour filling into pie crust. Place pie on a baking sheet and lay a piece of foil on top of the pie (this will prevent the crust from burning).
  • Bake the pie at 425F for 15 minutes. Reduce heat to 350F and bake for 20 minutes.
  • While pie is baking, cut out 20 to 25 holly leaf decorations from second pie crust. Paint the leaves with green food coloring.
  • After initial 35 minutes of baking, remove pie from oven. Set foil aside. Add cutout decorations to the top of the pie, which will now be solid enough to hold the cutouts. Return pie to oven. Bake uncovered at 350F for 20 to 30 minutes more.
  • Remove pie from oven and let cool for at least 2 hours before serving. Garnish with fresh cranberries in the center of the pie. Cut into 8 slices and enjoy!

Note:

For a gluten-free version, omit the flour from filling and use gluten-free pie crusts.

Back to all recipes
Share:
Print:
Kitchen Tunes Accent Kitchen Tunes

Find our free range eggs near you

egg carton egg carton shadow Store Locator
Comments Reviews

susan—October 24, 2021

ok

Donna Blackman —January 07, 2019

Love your eggs but can’t hardly ever find them- found them at one store in The Woodlands (Randall’s) but it’s out of the way for me😞

Nellie's

We'd love to help you track them down at a grocery store that's closer and more convenient, Donna. Do you mind sending us an email at [email protected]?

How much did you like this recipe?

Related Recipes

Image Accent

holiday-kid-approved-

Mini Pumpkin Hand Pies
Image Accent

holiday-kid-approved-

Easy Decorated Biscotti

Pecan Pie with Holly Decorations

Overview

This recipe takes pecan pie to a whole new level with kid-friendly steps and a colorful end result. It's a great opportunity for kids of all ages to learn the basics of cooking: they can help with everything from stirring the filling to painting the pie crust holly leaves, and all the steps in between. We can't think of a more picture-perfect dessert!

BY:Marie Saba

Ingredients

  • 1 (14.1-ounce) package refrigerated pie crusts, or your favorite recipe for 2 pie crusts
  • 3 large Nellie’s Free Range Eggs
  • 2 tablespoons all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup light corn syrup or maple syrup
  • 1 tablespoon vanilla extract
  • 2 tablespoons Nellie's Free Range Unsalted Butter, melted and cooled
  • 2 cups pecan halves and pieces
  • Fresh cranberries, for garnish
  • Special equipment: holly leaf cookie cutter, clean paint brushes, green and red food coloring

Directions

  • Preheat oven to 425F. Gently press 1 pie crust into a 9-inch pie plate and place in freezer for about 30 minutes while making the filling.
  • Place eggs, flour, brown sugar, corn syrup, and vanilla in a large bowl. Add melted butter and stir until well combined. Add pecans and stir again to combine.
  • Remove pie plate from freezer. Pour filling into pie crust. Place pie on a baking sheet and lay a piece of foil on top of the pie (this will prevent the crust from burning).
  • Bake the pie at 425F for 15 minutes. Reduce heat to 350F and bake for 20 minutes.
  • While pie is baking, cut out 20 to 25 holly leaf decorations from second pie crust. Paint the leaves with green food coloring.
  • After initial 35 minutes of baking, remove pie from oven. Set foil aside. Add cutout decorations to the top of the pie, which will now be solid enough to hold the cutouts. Return pie to oven. Bake uncovered at 350F for 20 to 30 minutes more.
  • Remove pie from oven and let cool for at least 2 hours before serving. Garnish with fresh cranberries in the center of the pie. Cut into 8 slices and enjoy!

Note:

For a gluten-free version, omit the flour from filling and use gluten-free pie crusts.