1 each Unbaked Pie Crust
1 Cup sugar
3 Tbsp Brown Sugar
1/2 Tsp salt
1 Cup corn syrup
1/3 Cup Butter, melted
3 each egg
3/4 Tsp vanilla extract
2 Cup pecans

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1. Prepare your pie crust and place it in a 9-inch pie pan.
2. Preheat the oven to 350°F.
3. In a bowl, stir together the granulated sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla.
4. Pour the chopped pecans into the bottom of the unbaked pie shell. Pour the syrup mixture over the top of the pecans.
5. Cover the top and crust lightly/gently with foil. Bake the pie for 30 minutes. Remove the foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. Note: The pie should not be overly jiggly when you remove it from the oven! If it shakes a lot, cover it with foil and bake for an additional 20 minutes or until set. The required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
6. Allow to cool for several hours or overnight.

by: Christy Horton

Yield:

Each

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