Pecan Pie...I cried

Drew saw this recipe and wanted me to make it for him.  The crust was a bit soft, even after freezing it for about 20 minutes, and I thought I might cry trying to put it into the pan, but it turned out to not be so bad.  It tore a little and was easily just pinched back together.  The taste of the crust was well worth any trouble it gave!  Drew thought it might still be a little sweet and wants me to put more pecans in it next time.  I even liked it, and I am not a Pecan Pie eater--just sayin'.  The Pie that will make you cry, step by step.

Pioneer Woman’s Pecan Pie
Added by Ree on August 16, 2009 in Desserts, Pies

Prep Time 15 Minutes Cook Time 50 Minutes

Servings 12

Difficulty Easy

Ingredients

• 1 whole Unbaked Pie Crust (I Use "Sylvia's Perfect Pie Crust" Recipe
• 1 cup White Sugar
• 3 Tablespoons Brown Sugar
• ½ teaspoons Salt
• 1 cup Corn Syrup
• ¾ teaspoons Vanilla
• ⅓ cups Melted Butter (salted)
• 3 whole Eggs Beaten
• 1 cup (heaping) Chopped Pecans

Preparation Instructions

First, whip up your pie crust using “Sylvia’s Perfect Pie Crust” found on Tasty Kitchen.
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.

*Drew made this again and added a few more chopped pecans.  It was great this time around as well.  This recipe is definitely a keeper!  My pie crust that I made on Thanksgiving made 3 crust and I had stored the two I didn't use in the freeze for later use.  We used one, and it was perfect again!  This crust really is YUMMY!