Pioneer Pecan Pie


1 unbaked 9-inch pie crust
1 cup pecan halves
3 large eggs
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat the oven to 350°F (175°C).
Place the pie crust in a 9-inch pie dish and crimp the edges.
Arrange the pecan halves evenly on the bottom of the pie crust.
In a medium bowl, whisk together the eggs, corn syrup, granulated sugar, brown sugar, melted butter, vanilla extract, and salt until well combined.
Pour the mixture over the pecans in the pie crust, making sure to cover them evenly.
Place the pie on a baking sheet to catch any spills, and then transfer it to the preheated oven.
Bake for 50 to 60 minutes, or until the filling is set and the top is golden brown. You can test the doneness by gently shaking the pie – the center should jiggle slightly but not be runny.
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Note: If the edges of the pie crust start to brown too quickly, you can cover them with aluminum foil or a pie crust shield to prevent burning.

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