Pecan Pie
NOTE: The baking temperature required seems to vary widely from oven to oven. Mine bakes perfectly in 50 minutes, but some are reporting that the pie is still soupy. If the pie is very jiggly when you remove it from the oven, cover with foil and bake for another 20 minutes or until mostly set.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | whole unbaked pie crust |
| 1 cup | white sugar |
| 3 tablespoons | brown sugar |
| 1/2 teaspoon | salt |
| 1 cup | corn syrup |
| 3/4 teaspoon | vanilla |
| 1/3 cup | melted butter (salted) |
| 3 | whole eggs, beaten |
| 1 cup | (heaping) chopped pecans |
Directions:
Prepare your pie crust
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.
Source: thepioneerwoman.com
