1 whole Unbaked Pie Crust
1 Cup sugar
3 Tbsp Brown Sugar
1/2 Tsp salt
1 Cup corn syrup
1/3 Cup butter
3 whole egg
3/4 Tsp vanilla extract
1 Cup pecans

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1 First, whip up your Perfect 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 (melted), eggs (beaten), and vanilla.
4 Pour the chopped pecans (heaping) 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:

Cups

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