This dessert is perfect for any sweet tooth. You can serve it warm with vanilla ice cream, as suggested by one of my lab mates, or cool on a hot summer's evening. It is also a great complement to a Thanksgiving feast.
Ingredients:
1 frozen pie crust
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoon salt
1 cup corn syrup, light
1/3 cup salted butter, melted
1 teaspoon vanilla
3 whole eggs, beaten
1 cup pecans, halved
Instructions:
1. Preheat oven to 350 degrees F.
2. Pour pecans into the bottom of the unbaked pie crust.
3. In a large bowl, mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla, and eggs.
4. Pour the syrup mixture over the pecans and cover the pie gently with foil.
5. Bake for 30 minutes. Remove the foil. Bake for another 20 minutes. If the pie is still jiggly, cover with foil and bake for another 20 minutes or until set.
6. Serve warm with vanilla ice cream or cool on its own (or also with ice cream).
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