Recipe: The Perfect Pecan Pie

CT celebrated his 26th year of birth earlier this month, and I wanted to make him something special: pecan pie. I wanted to go for something unlike the traditional birthday cake. 

I had never made a pie so I took to the web to find the perfect recipe!

Here's my rendition of the Pioneer Woman's recipe. 

The Perfect Pecan Pie

(Picture taken prior to baking) 

1 whole Unbaked Pie Crust (I used a store bought frozen one)

1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

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- Prepare your pie crust or if you purchased a frozen one like me let it thaw to room temperature

- Mix the sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl = syrup mixture.

- Pour chopped pecans in the bottom of the unbaked pie crust. Make sure you have an even amount of little pieces and bigger pieces. (the little pieces are what crisp up on the top of the pie)

- Pour the syrup mixture over the top. Cover the top and crust gently with foil. Bake the pie at 350º for 30 minutes. Remove the foil, then continue baking for 30 minutes, being careful not to burn the crust or pecans.

 - NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it extremely jiggly, continue to bake it checking on it periodically. I learned quickly that this pie sets up after you remove it from the oven to cool, so it will still have some jiggle when it's done.

- Allow it to cool for several hours or overnight if possible. 

- Serve with a heaping amount of whipped cream and enjoy!

For my first time baking a pie, it turned out fabulous and CT loved it! 
He ate the whole thing in two days. 
I hope you all enjoy it as much as he did!