Pecan Pie

I'm not a big fan of sweet desserts but for what ever reasons I make an acception when it comes to Pecan pie.  Pecan pie is that irresistbly sweet dessert everyone loves to eat around Thanksgiving, Kentucky Derby day or at any other day of the year. 

I even have been known to run 5 miles on the treadmill and treat myself to a piece of pecan pie after weres.  I know it's counter productive as to why treadmills were invented, but I don't care. I've tried several different recipies and this is the one I like the best that I found on  "The Art of Cooking" website.  Normally I make my own short dough pie crust for my desserts, but I was excited to try this recipe, so I used a store bought shell. 

 

                          

3/4 teaspoon vanilla extract (I used vanilla bourbon extract) 

1 cup white sugar                    1/3 cup salted butter melted
1/2 teaspoon salt                      1 cup dark corn syrup
3 Tablespoon brown sugar     1 cup chopped Pecans
3 eggs beaten                            1 unbaked pie crust (handmade or store bough) a tart pan or pie dish

1. layer the pie crust with the chopped pecans

2. mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl

3. pour the mixture into the pie shell, make sure you cover all the pecans with the filling.  The pecans will float to the top.

4. cover the pie with tin foil, loosely 

 5. bake at 350 degrees for 30 minutes.  Remove the tin foil and bake for an additional 20 minutes.  Keep an eye on the pie to make sure the crust does not burn

Baking times vary when baking with pecan, so keep an eye on it.  The pie should be slightly giggly in the center, but not overy giggly.  If the center seems too giggly you can bake it for an additional 20 minutes, but keep an eye on it, you may not need the full extra 20 minutes, this depends on your oven.