Pecan Pie

Sweet, custardy, sugary—almost caramely—goodness.

From The Pioneer Woman

Pie crust based this Pioneer Woman recipe (takes about 1 hour prep time)

Prep Time: 10 minutes (with pre-made crust)

Baking Time: 50 - 70 minutes

Total Time: 1 - 1½ hours

Ingredients

1 cup white sugar

3 tbsp brown sugar

1/2 tsp salt

1 cup corn syrup

3/4 tsp vanilla

1/3 cup salted butter, melted

3 eggs, beaten

1 cup chopped pecans

Directions

1. Prepare pie crust (either store-bought or hand-made). Pour chopped pecans in the bottom of the unbaked pie shell.

2. Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour syrup mixture over the pecans on the pie crust. Cover gently with foil and place on top of a larger pan to prevent spilling.

3. Bake at 350 degrees for 30 minutes. Remove foil and continue baking for 20 minutes. Be careful not to burn crust or pecans. Cool for a couple hours or overnight. Pecan pie is one of those desserts that taste best not straight out of the oven but after it has cooled adequately.

***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. Cooking time varies from oven to oven. For me, it took around 70 minutes total to bake.

Enjoy!