Pioneer Woman’s Pecan Pie

• Vegetarian

• Refrigerated

  • 3 Eggs, whole

• Condiments

  • 1 cup Corn syrup

• Baking & Spices

  • 3 tbsp Brown sugar
  • 1/2 tsp Salt
  • 3/4 tsp Vanilla
  • 1 cup White sugar

• Nuts & Seeds

  • 1 cup Pecans, heaping

• Bread & Baked Goods

  • 1 Unbaked pie crust, whole

• Dairy

  • 1/3 cup Butter, salted

Found on thepioneerwoman.com

Description

Ingredients

• 1 whole Unbaked Pie Crust (I Use "sylvia's Perfect Pie Crust" Recipe
• 1 cup White Sugar
• 3 Tablespoons Brown Sugar
• 1/2 teaspoon Salt
• 1 cup Corn Syrup
• 3/4 teaspoons Vanilla
• 1/3 cup Melted Butter (salted)
• 3 whole Eggs, Beaten
• 1 cup (heaping) Chopped Pecans

Directions

• First, whip up your pie crust using "Sylvia's Perfect Pie Crust" found on Tasty Kitchen. Next, 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 OVERLY 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! Allow to cool for several hours or overnight. Serve in thin slivers.