Reposted from December 3, 2010. I am reposting this recipe because we had it for Easter dinner and once again, it was too amazing to not share with you. Plus I took way awesomer pictures of it. You're welcome.
I have never in my life heard so many raving reviews of a pie. Every single person who ate this pie said one of three things--
1. "I don't even like pecan pie and this is AMAZING."
2. "This is the best pecan pie I've ever tasted."
3. Or, if you're my husband or my Aunt, "This is the BEST PIE I've ever had."
Let's just leave it at that.
This pie is too simple to throw together to have any excuse for not making it. Go. Now.
PW's Pie That Will Make You Cry.
recipe from thepioneerwoman.com
1 whole Unbaked Pie Crust
1 cup sugar
3 Tbsp brown sugar
½ tsp salt
1 cup corn syrup
¾ tsp vanilla
⅓ cups melted butter (salted)
3 whole eggs, beaten
1 cup (heaping) chopped pecans
First, prepare the Never Fail Pie Crust. Preheat oven to 350 degrees.
Next, 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.
NOTE: 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 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.