Maureen's Pecan Pie

When it comes to choosing pies, Pecan has always been a favorite. While I usually go pick the biggest pie I can find from Costco, this year I decided to make my own. My friend Maureen shared a slice of her pie with us and it was just heavenly! What made it even better is that it had light corn syrup so was probably a little bit lighter on the calories.

Ingredients

• 1 cup light corn syrup
• 1 cup sugar
• 1/4 packed brown sugar
• 3 eggs, beaten 
• 1/3 cup (2/3 stick) butter, melted and slightly cooled
• 1/2 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1 heaping cup finely chopped pecans
• 1 unbaked pie crust

Method

Preheat the oven to 350 degrees.

In a large bowl, combine the corn syrup, sugar, the brown sugar, the eggs, butter, salt, and vanilla. Whisk the mixture until it's totally combined. 

Place the chopped pecans in the bottom of the pie crust, and then pour the sticky mixture right over the top.

Cover the pie in foil and place it on a baking sheet. Bake the pie for 35 minutes. Remove the foil, then bake for 25 to 30 minutes more, being careful not to burn the crust or pecans. (If it seems to be browning too quickly, cover it with foil again.) 

The pie should not be overly jiggly when you remove it from the oven. If it is, just continue baking it in 5-minute intervals until it's done.

Let the pie cool before slicing it into wedges.

Source: Pioneer Woman's cookbook