Pecan Pie Recipe from Tastes Better from Scratch.

Ingredients

• 1 Homemade pie crust, unbaked (my recipe makes 2 crusts, so you can freeze the other crust, or cut the recipe in half)
• 1 cup granulated sugar
• 3 Tablespoons light brown sugar
• 1/2 teaspoon salt
• 1 cup light corn syrup
• 3/4 teaspoon vanilla extract
• 1/3 cup salted butter, softened or melted
• 3 large eggs
• 1 1/2 cups pecan halves (can chop the pecans or leave them whole)

Directions

1. Prepare the Crust: Make your favorite pie crust and place it in a 9-inch pie dish. Refrigerate while you make the filling.
2. Make the Filling: In a large bowl, whisk together the sugar, brown sugar, salt, corn syrup, and softened or melted butter. Add eggs and vanilla, whisking until smooth.
3. Add the Pecans: Reserve a few pecans for topping, and stir the rest into the batter. Pour the filling into the pie crust. Arrange the reserved pecans on top and gently spoon some batter over them.
4. Bake the Pie: Bake at 425°F for 10 minutes, then reduce the oven to 350°F and bake for an additional 50 minutes. Halfway through baking, tent the pie loosely with greased foil to prevent over-browning.
5. Check for Doneness: The pie is ready when it’s mostly set with only a slight jiggle in the center. If it’s still very jiggly, bake for 5-10 minutes or until set.
6. Cool Completely: Let the pie cool for several hours before slicing, or refrigerate it for 1-3 days before serving.