Pecan Pie

This is from the Pioneer Woman. It’s probably the best pecan pie I’ve ever tasted.

1 unbaked pastry crust
1 c. white sugar
3 tbsp brown sugar
1/2 tsp salt
1 c. corn syrup
3/4 tsp, vanilla
1/3 cups melted butter (salted)
3 whole eggs beaten
1 cup (heaping) chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.

Pour chopped pecans in the bottom of the unbaked pie shell.

Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.

Note: Pie should not be over jiggly when you remove it from the oven. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75.

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