Classic Pecan Pie
Time: 15 min. prep + 50 min. baking

Yield: 1 pie
Recipe from The Pioneer Woman

1 whole unbaked pie crust (recipe found HERE or just buy one :)
1 cup sugar
2 T brown sugar
¼ teaspoon Salt
1 C Corn Syrup
⅓ C Melted Butter (salted)
3 whole Eggs Beaten
¼ t vanilla
1 C (heaping) Chopped Pecans
1. Combine the sugar, brown sugar and salt in a medium sized bowl. 
2. Add the corn syrup, vanilla and melted butter. Stir it with a whisk to combine. 
3. Whip your eggs up in a small bowl until frothy. Add them to the sugary mixture and mix everything well with your whisk.
4. Roughly chop your pecans.
5. Place the pecans in the bottom of your pie crust. 
6. Pour the filling over the top of the pecans. 
Don't be worried now. All those pecans will rise right to the top before you know it. 
7. Line a cookie sheet with tin foil and place the pie on top. 
8. Fold the edges of the foil carefully around the pie.
9. Bake the pie at 350 degrees for 30 minutes. 
10. Open the oven door and fold the tinfoil away from the crust. Close the oven door and let the pie cook for about 20 more minutes. When the pie is done cooking, it will be just a bit jiggly in the center. However, the whole thing shouldn't jiggle...just the center. Now, this is important. The pie will continue to cook a bit in the center after you take it out of the oven. It won't set up all the way until it is completely cool, and is best left overnight to set up. If you happen to poke it with a fork before it's completely cooled it won't set up and you'll be left with a drizzly filling. Just hold on to your patience and let the old girl take her time to set up and all will be well.