Name your Thanksgiving dessert for tomorrow's dinner

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62. I don't know of any pie easier

Except maybe the ones where you make pudding, pour that into a prebaked pie shell and put Cool Whip on top. Frankly those are totally not worth it

The most expertise needed to make pecan pie is how to use a whisk or hand mixer. Of course I don't make my crusts, I just buy frozen deep dish ones. Here is the recipe:

Karo Classic Pecan Pie

Yield Makes 1 9-inch pie
Active Time 20 minutes
Total Time 1 hour 30 minutes

Ingredients

1 cup Karo light or dark corn syrup
3 eggs
1 cup sugar (I only use 1/2 cup either white or light brown sugar)
2 tablespoons butter, melted
1 teaspoon Vanilla Extract (double this)
1 1/2 cups pecans (get pieces rather than halves)
1 (9-inch) unbaked or frozen deep-dish pie crust

Preparation

Preheat oven to 350°F.
In a mixing bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven until center reaches 200°F and springs back when tapped lightly, about 55 to 70 minutes.

Today I used the whisk attachment for my immersion blender to mix the eggs and stuff. In the past I have used hand crank beaters, hand electric mixer, a whisk, and just a spoon as they mention in the recipe. I've had a bad case of tendonitis over the last week so decided to use the immersion blender since I already had it out to use the chopper attachment to coarsely chop the pecans.