Enjoy here is a pie recipe with and without a from scratch pie crust

Pecan Pie

1 prepared -inch pie shell, uncooked
1 3/4 cups pecan pieces
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Pinch of salt
1/2 stick butter, softened
1 tablespoon flour

Preheat the oven to 375 degrees F.
Spread the pecans evenly on the bottom of the pie shell.
In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla,
salt, butter, and flour, together.
Mix well.
Pour the mixture over the pecans.
Bake for about 1 hour, or until the filling sets.
Remove the pie from the oven and allow to cool for 10 minutes before
slicing.

Pecan Pie Crust
1 1/2 cups flour
1/2 cup ground pecans
2 tablespoons sugar
1 teaspoon salt
3/4 cup cold butter
8 to 9 tablespoons ice water

In a mixing bowl, combine the flour, pecans, sugar, and salt. Mix well.
Add the butter and mix until the mixture resembles coarse crumbs.
Add the water and let sit for 1 minute.
Wrap in plastic wrap and refrigerate for at least 30 minutes.
Remove the dough from the refrigerator and place it on a lightly floured
surface.
Roll the dough out on the floured surface into a circle about 12 inches in
diameter and 1/8-inch thick.
Gently fold the circle of dough in half and then in half again so that you
can lift it without tearing it, and unfold into a 9 by 2-inch deep-dish pie
pan