Pecan Pie
Ingredients
- 1/2 My pie dough recipe
- 3 Eggs
- 1/3 Cup melted butter
- 1 Cup corn syrup
- 1/2 Cup granulated sugar
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon ground cinnamon
- A of pinch salt
- About 2 cups pecans
Instructions
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Preheat oven to 350 degrees F.
Pie Crust
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Make my pie crust recipe up to step 5.
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Roll out the chilled pie crust onto a lightly floured surface. When rolling out the chilled pie dough disc, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Roll it out into a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth.
Pie Filling
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Mix the granulated sugar, brown sugar, salt, cinnamon, corn syrup, butter, vanilla and eggs together in a medium bowl.
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Pour the pecans into the bottom of the unbaked pie crust. Pour the syrup mixture over the top.
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Bake the pie for 30 minutes. Cover with aluminum foil the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans.
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The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set.
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Serve warm or at room temperature with a scoop of ice cream and a sprinkle of cinnamon.