Ingredients:
1 cup light corn syrup
1 cup granulated white sugar
1/4 cup packed brown sugar
3 eggs, beaten
1/3 cup (2/3 stick) butter, melted and slightly cooled
1/2 teaspoon salt
3/4 teaspoon vanilla extract
1 heaping cup finely chopped pecans
1 unbaked pie crust, fitted into a pie pan (edges crimped)
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the corn syrup, sugar, brown sugar, eggs, butter, salt and vanilla. Whisk until totally combined. Place the chopped pecans in the bottom of the pie crust. Pour the sticky mixture right over the top.
3. Cover the pie in foil and place it on a baking sheet. Bake the pie for 35 minutes. Remove the foil, then bake for 25 to 30 minutes more, being careful not to burn the crust or the pecans. (If it seems to be browning too quickly, cover it with foil again.)
4. The pie should not be overly jiggly when you remove it from the oven. If it is, just continue baking it in 5-minute intervals until it's done. Let the pie cool before slicing it into wedges. Serve with sweetened whipped cream, if desired.
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