For those of us in whose kitchen the laws of physics seemingly break down at the WORST possible time, this is a no-fail pecan pie...it ALWAYS sets and is delicious!
- 1 stick butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup corn syrup (light or dark)
- 1/4 tsp salt
- 4 eggs, beaten
- 1 tsp vanilla
- 2 cups coarsely-chopped pecans (if using halves, I use 2.5 cups)
- 9" unbaked pie crust
- Place pecans in unbaked pie crust; set aside (I put mine in the fridge).
- Add butter, sugars, syrup, and salt to boiler. Bring to a rolling boil and hold for 1 minute. Remove from heat to cool for 10-15 minutes.
- Beat eggs until homogeneous, but don't OVER beat.
- Temper eggs with syrup, then slowly add tempered eggs back to the syrup, then stir in the vanilla; mix well.
- COOL syrup mixture until "just warm" (1st one I made was WAY too hot and cratered my homemade crust...let the filling cool down, especially if using homemade crust).
- Pour over pecans and bake at 350 for 15 minutes.
- Reduce heat to 325 and bake for "about" 45 - 60 minutes until pie domes and there is no jiggle (see note).