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!

Directions

1. 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.
2. 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.
3. 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).
4. Bake the pie at 425F for 15 minutes. Reduce heat to 350F and bake for 20 minutes.
5. While pie is baking, cut out 20 to 25 holly leaf decorations from second pie crust. Paint the leaves with green food coloring.
6. 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.
7. 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!

Nellie's Notes

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