• 1½ cups pecan pieces
• ¾ cups milk
• ¾ cups corn syrup; light or dark
• ¼ cup margarine or unsalted butter; softened
• 1½ teaspoons vanilla
• 4 eggs
• ¾ cups brown sugar; firmly packed
• ½ cup Bisquick or baking mix

1. Preheat oven to 350ºF. Grease pie plate, 9-inch pie plate. Sprinkle pecans in pie plate.
2. Beat milk, corn syrup, butter, vanilla, eggs, brown sugar and Bisquick until smooth; 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate.
3. Bake in a preheated oven for 50 to 55 minutes until knife inserted in centre comes out clean. Cool.

Bisquick Substitute

• 2 tablespoons baking powder
• 1 tablespoon sugar
• 2¼ cups flour
• 5 tablespoons canola oil

1. Sift baking powder and sugar into flour. Sift together twice into large mixing bowl.
2. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal.
3. Store in tightly covered container at room temperature or may be refrigerated.