PW’s Pecan Pie

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​Ingredients:
1 deep dish unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans
 

Directions:

1. First, thaw your pie crust using a deep dish pie crust. Lightly poke fork holes all on bottom of crust.
2.Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
3.Pour chopped pecans in the bottom of the unbaked pie shell.
4.Pour syrup mixture over the top. Cover top and crust lightly/gently with foil.

5.Bake pie at 350º for 30 minutes.

6.Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
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*NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN.

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*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!
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7.Allow to cool for several hours or overnight. Serve in thin slivers.



(I usually always have to cook it for 75 minutes. But its perfect every time I do!)