Pecan Pie

I made this pie for Thanksgiving, and I jokingly called this my "Charlie Brown Pecan Pie" because the crust looked so sad. I really have to work on my pie crust skills. It reminded me of Charlie Brown's christmas tree.... kinda wimpy. However, the taste wasn't wimpy. This pie was delicious, and it all disappeared. It was especially delicious and rich with the Whiskey Maple Cream Sauce.

Ingredients:

1 whole unbaked pie crust
1 cup white sugar
3 Tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup
3/4 teaspoon vanilla
1/3 cup melted butter
3 whole eggs, beaten
1 heaping cup chopped pecans

Directions:
Preheat oven to 350-degrees.
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Place the unbaked pie crust in a pie dish, and pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top.

Cover top and crush lightly/gently with foil. Bake pie for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. 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 minutes or until set. Required baking times vary widely with this recipe. It took mine almost 1.5 hours to cook.

Allow to cool for several hours or overnight. Serve in thin slivers.
Yield: 12 pieces

Source: Pioneer Woman