Pecan Pie
Ree Drummond's pecan pie has a golden flaky crust, a gooey caramel center, and crunchy pecans on top!
Ingredients
- 1whole unbaked pie crust
- 1 c.granulated sugar
- 3 tbsp.brown sugar
- ½ tsp.salt
- 1 c.light corn syrup
- ⅓ c.melted salted butter
- 3whole eggs, beaten
- ¾ tsp.vanilla
- 1heaping c. chopped pecans
Directions
- 1
First, 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. Serve in thin slivers.