Bonus: Add chocolate chips to the nuts!
| • 1 deep dish pie shell |
| • 2½ Cups Pecan Pieces |
| • 3 Eggs |
| • 4 Tbs Butter, Melted |
| • ¾ Cups Brown Sugar |
| • ¼ Cup Sugar |
| • ¾ Cups plus 2 Tbs Corn Syrup (7 oz.) |
| • 1 teaspoon Vanilla |
| • ¼ teaspoon Cinnamon |
| • ¼ teaspoon Salt |
| 1: Blind-bake the crust (about 15 minutes at 350°). |
| 2: Melt the butter. |
| 1: Heat the oven to 350°. | |
| 2: Line pie plate with the crust. | |
| 3: Spread pecans over crust. | |
| 4: Whisk eggs in a bowl. | |
| 5: Whisk in remaining ingredients. | |
| 6: Pour over pecans. | |
| 7: Bake for 50-60 minutes, with a shield protecting the crust for all but the last 10 minutes. | |
| 10: Cool before cutting to allow setting. |
There should be no jiggle coming out of the oven.