This recipe came from Pioneer Woman and I made it this year for Thanksgiving. It got rave reviews from the members of my family, so of course it has to go on this website. One note I would make is to make sure you have a good thick pie crust on the bottom. I used a pre-made Pillsbury and I feel like it didn’t hold up with the filling very well.
- 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
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.