The Pioneer Woman's Recipe for Pecan Pie is the easiest and prevents overbrowning of the pie crust.
The recipe includes leaving aluminum foil over the crust while it bakes for the first 30 minutes and removing it for the remaining 20 minutes. I tried another pecan pie recipe and the pie was good but looked burnt.
Here is the recipe copied from the Pioneer Woman's website. Please note the pie crust I used was my own recipe and includes both butter and a couple tablespoons of canola oil, my favorite oil for baking.
For one 9 inch pie:
Yields 12 small servings
Prep time: 15 minutes
Cook time: 50 minutes total, cover for 30 minutes with foil and remove for 20 minutes
Ingredients:
1 unbaked pie crust
1 cup granulated sugar
3 Tablespoons brown sugar
1/2 tsp salt
1 cup light corn syrup
1/3 cup melted butter (recipe says "salted" but I use "Unsalted.")
3 whole eggs, beaten
3/4 tsp vanilla
1 heaping cup of chopped pecans including some whole ones which will float to the top of the pie.
My fiancee, Larry, suggested we use both chopped pecans and some whole ones as he is a pecan pie expert.
***ONLY THE WHOLE PECANS FLOAT to the Surface!***
Directions: preheat oven to 350 F
stir granulated and brown sugar, salt, corn syrup, cooler melted butter, eggs and vanilla being careful with the eggs and hot butter.
Pour chopped pecans and whole ones into the crust, arranging the fewer whole nuts around the pie.
Pour the syrup mixture over the top of the pecans.
Bake for 30 minutes with foil, remove foil and bake another 20 minutes being careful not to burn the crust. Pie should not giggle too much on removing from the oven.
Should the pie wiggle too much, put the foil over the pie again and bake additional minutes.
Allow the pie to cool for several housrs and serve in thin slivers.
