Pecan Pie

Adapted via The Pioneer Woman
Serves: 8 to 10

♦ 1 (9-inch) unbaked pie shell (I used Dorie Greenspan’s Basic Flaky Pie Crust)
♦ 1 cup white sugar
♦ 3 tbsp brown sugar
♦ 1/2 tsp salt
♦ 1 cup corn syrup
♦ 3/4 tsp Vanilla
♦ 1/3 cup melted butter (salted – or unsalted plus 1/2 tsp salt)
♦ 3 whole eggs, lightly beaten
♦ 1 cup (heaping) chopped pecans

Mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl; set aside

Spread the chopped pecans into the bottom of the unbaked pie shell (they will rise to the top while baking) ,then pour the 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 (cover with foil if it the top and crust are browning too quickly). The pie is done once the edges are set but the center is still slightly loose. Allow to cool for several hours or overnight. Serve in thin slivers with whipped cream.

NOTE: The Pioneer Women says that this pie can take anywhere from 50 minutes to 75 (depending on your oven). Use foil if your pie needs to cook for longer.

To read more about this pie and my musical pairing, click HERE.

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