1 1/2 cups pecan halves
1/2 cup packed brown sugar
1/2 cup butter
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 (9 inch) deep dish pie crust
1 cup butter
3/4 cup white sugar
1/2 cup dark corn syrup
1/2 cup milk
1 1/2 teaspoons vanilla extract
1 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the pecan halves, brown sugar and butter.
In a large bowl, beat egg and vanilla until frothy. Gradually stir in the flour, baking soda and salt; stir into the creamed mixture until just moist. Fold in the pie crusts. Pour mixture into pastry shell, placing one crust on top of the other.
Bake in the preheated oven for 20 minutes, or until a knife inserted into the center comes out clean.
To make the filling: In a medium bowl, mix together 1 cup confectioners' sugar and milk; blend together until smooth. Spoon over pie filling and refrigerate until set.
To Make the Chocolate Lace: To Make Lace: In a double boiler over simmering water, combine vanilla extract, sugar, and applesauce. Stir until sugar is dissolved, then stir in the egg/vanilla mixture. Cook and stir until thick, about 5 minutes. Remove from heat and stir in 1/2 cup milk and 1/4 cup sugar until smooth. Let cool while you make the other layers.
To make the filling: In a medium bowl, beat eggs and 1/2 cup sugar until foamy. Beat in the eggs one at a time, then stir in the corn syrup and milk. Fold in the vanilla. Spread half of the batter into the prepared crust.
Fill the cooled pie shell with reserved sugar/vanilla mixture. Top with 1/3 cup of the whipped topping, 1/2 cup of graham cracker crumbs, 1/4 cup cinnamon pieces and 1/2 cup raisins. Chill before serving.
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