Pecan pie is so amazingly decadent. Pecans are buttery, rich, and crunchy. Encased in buttery, flaky pie crust and gooey, syrupy sweet filling, it's like candy (except it's actually socially acceptable for pieces of pie to be bigger than candy bars).
You'll notice in the corner of the picture above the digits of pi. Yes, it's a pi pie plate.
I totally took a fork to it after we had finished the pie and scraped off the good goop that was left.
Gloppy goopy sugary caramely buttery delicious pecan-scented goodness.
And this is what the pie looks like when you eat it like a normal person on a plate. That's good too!
Yield: one pie (you decide if it's sharable...)
- 1 whole Unbaked Pie Crust
- 1 cup granulated sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon salt
- 1 cup corn syrup
- 3/4 teaspoons vanilla
- 1/3 cup melted butter
- 3 whole eggs beaten
- 1 1/2 cups chopped pecans
- Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
- Pour chopped pecans in the bottom of the unbaked pie shell.
- Pour 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.
- Bake until pie is not too jiggly. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Baking time varies, find what works for you!
- Allow to cool for several hours or overnight. Serve and die of bliss.
From Pioneer Woman.